Kambu is known as bajra in hindi and as pearl millet in English. I saw this recipe in one tv show in which my friend Krishna kumarai did this recipe. I tried with little changes.
Many people will not like the colour of kambu. So I tried kambu koozh vadam little. But the taste of the vadam is very nice. Even my son liked Kambu vadam.
Now let us see how to make kambu vadam
Preparation time - 15 minutes
Cooking time - 20 minutes
Yield - 100 gms
Ingredients:
Kambu Flour (pearl millet) - 1 cup
Rice flour - ¼ cup
Asafoetida - 2 pinch
Cumin - ½ tsp
Red chilli seeds - ½ tsp
Water - 3 cups
Salt - to taste
Method:
Add kambu flour, rice flour, asafoetida, cumin seeds, chilli seeds and salt in a thick bottomed vessel. Add water and mix well without lumps.
Cook in the slow flame. Stirring continuously till the flour is cooked. when you touch the flour it shouldn’t stick on the finger and that is consistency, then you can switch off the stove.
Place a plastic sheet or cloth in the sun and put this flour in to tiny bits. Dry well.
When it is completely dry sprinkle little water in the reverse side of cloth and peel all the vadams and again dry in the hot sun.
It will take 2 to 3 days. Heat little oil in a pan and fry this vadam. Serve with rice or serve as a snack.
Note:
You can add lime juice also.
Cook well or else the vadam will split while drying.
Add spice of your choice.
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