1. Soak kambu, channa dal, tur dal and urad dal mixture in water for about 2 hours
2. Drain the water and add a pinch of hing and red chilli and grind it in the mixer to make a coarse paste.
3. Add water if required.
4. Add curry leaves to the batter
5. Heat a tawa/griddle, take a ladleful of batter and pour in as adai; spray some oil and cook on the other side also.
6. Kambu adai is ready. Serve hot with chutney.

Note: Pearl millet is a good source of protein and fibre. It prevents constipation and stomach ulcers.

Recipe & image courtesy: www.subbuskitchen.com