Easy kambu Kanji recipe | Bajra flour porridge | Pearl millet

Easy kambu kanji with bajra flour this is an easy and instant version. Perfect for breakfast to make it quick in busy mornings.

When you have bajra flour (Bajri in Marathi, Gujarathi, Rajastani, Sajje in Kannada, Sajjalu in Telugu, Kambam in Malayalam, Kambu in Tamil Courtesy: Wikipedia) at home, its really handy to make easy breakfasts with it, like this kambu kanji.

My instant Kambu dosai is one of my regular quick fixes these days for breakfast or dinner. This one is also my favorite, the good thing is Vj also likes this. At last he likes something easy and healthy too.

So I make sure I make this when ever he is in hurry and cant spend time to sit and have his breakfast. I make this and he drinks on the go, I am also feeling content that he had something😊.

So easy to make and guilt free breakfast. If you don’t know its health benefits, here you go – its gluten free, high in magnesium hence good for heart, blood pressure, good for diabetics, weight loss too.

To buy quality bajra flour online if you are in Singapore, you can find it in Mustafa flour section, Sri Murugan or even many little India grocery shops.

Related posts

• Ragi kanji
• Vendhaya kanji
• Ulutham kanji

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Easy kambu kanji recipe

Easy kambu kanji with bajra flour this is an easy and instant version. Perfect for breakfast to make it quick in busy mornings.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2

1x2x3x

Cup measurements

Ingredients

• ¼ cup Pear millet flour
• 1.5 cup Water
• 1 cup Butter milk
• Salt

To temper

• 1 teaspoon Oil
• ½ teaspoon Mustard
• 2 Mor milagai or green chilli
• 1 pinch Asafoetida/ hing
• 5 Curry leaves

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Instructions

• Dissolve bajra flour in water, with salt, without any lumps well in a vessel.
• Heat over stove with constant stirring. I used my whisk to dissolve the flour easily. But no worries you can use ladle itself as it gets dissolved easily.
• Keep stirring to avoid getting lumps or stuck to the bottom. It gets thicker as it gets heated and when it starts to boil well, switch off the stove.
• By now the flour would have got cooked too. Keep stirring to avoid forming a layer as it cools down. Once its cooled down(becomes more thicker), add butter milk and mix well.
• Lastly temper with the items given under ‘To temper’ table and mix it with the porridge.
• If you are using green chilli, just slit it into two before adding.

Notes

• Keep stirring all the times to avoid forming lumps.
• When it cools down, it tends to form a layer on top, so keep stirring to avoid that.
• If you don’t have buttermilk, use a cup of water and 2 tblsp plain yogurt (curd), beat/ whisk well to get buttermilk.
• You can make sweet version too, by adding milk, sugar and skip salt.

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Stepwise photos

1. Dissolve bajra flour in water, with salt, without any lumps well in a vessel. Heat over stove with constant stirring. I used my whisk to dissolve the flour easily. But no worries you can use ladle itself as it gets dissolved easily.

2. Keep stirring to avoid getting lumps or stuck to the bottom. It gets thicker as it gets heated and when it starts to boil well, switch off the stove. By now the flour would have got cooked too.

3. Keep stirring to avoid forming a layer as it cools down. Once its cooled down(becomes more thicker), add butter milk and mix well.

4. Lastly temper with the items given under ‘To temper’ table and mix it with the porridge. If you are using green chilli, just slit it into two before adding.

Yummy porridge can be had as such, if you want, you can break the mor milagai and have it spicy😍!