Kambu otherwise known as Bajra/pearl millet  is available in Tamilnadu. It will give a cool effect for body so especially is summer it is good to include this in the meal.





Here I made kambu sevai using kambu flour bought from market  mixing with rice flour.
We can even make kambu sevai  by soaking whole kambu overnight and dry it till the moisture evaporates and dry grind it. Sieve it and use only the nice powder for making sevai.

Kambu/Bajra sevai:

Ingredients:

Kambu flour              : 1 cup
Rice flour                  : 1/2 cup
Salt to taste
Green chillies            : 2 nos
Oil as required
Mustard seeds           : 1 tsp
Urad dal                    : 1 tsp
Red chilli                  : 1 break into 2
Grated coconut         : 1/4 cup
or
Lime juice                : 1 tbsp



Method: 

Mix kambu flour, rice flour and salt together.
Boil  water and add little by little to the flour and mix with a spoon to make a soft dough. Add 1/4 tsp of oil to this mix well.
Fill it in a seva maker (seva nazhi) and squeeze this to the idli plates.  Steam this in the idli cooker for 3 - 4 mins.


 

  You can have this idiyappam  with coconut chutney even without seasoning.

                          For making sevai seperate the strands.



In a kadai heat oil add mustard seeds, urad dal and broken red chilli. When it pops add curry leaves, chopped green chilli. Mix well and finally add the grated coconut. Here I used grated coconut. But if you dont like coconut then add the lime juice to this and mix. Serve it with  Coconut chutney