Kambu Kali, a healthy savory balls made from the pearl millets. Pearl millets has lot of micronutrients and it's very good for your health. Since we didn't eat this millets while grew up, it's really hard to include pearl millet in our diet. More over pearl millet is an acquired taste, definitely you need patience to get used to the taste especially when you have it as it is like kambu kali or kambu soru. If you're new to this millets and want to include in our diet, i highly recommend to start off with kambu dosa or khichdi, later slowly you can include this kali, koozh/kanji when you develop a taste for Pearl millet.
Unlike other millets, kambu takes very long to get cook, so it's highly recommend to soak the millet for few hours before cooking. Here in the recipe, i have pulse the soaked millet in mixie for few mins but i have seen lot of recipes where the millet(kambu) is cooked without any grinding. So it's really up to you, it can be cooked with or without grinding the millet into coarse powder. Now let's check out the recipe !!!
Procedure
Unlike other millets, kambu takes very long to get cook, so it's highly recommend to soak the millet for few hours before cooking. Here in the recipe, i have pulse the soaked millet in mixie for few mins but i have seen lot of recipes where the millet(kambu) is cooked without any grinding. So it's really up to you, it can be cooked with or without grinding the millet into coarse powder. Now let's check out the recipe !!!
Kambu Kali
Preparation Time : 4 hrs(soaking) | Cooking Time : 20 mins | Serves : 2-3
Recipe Category: Millets | Recipe Cuisine: Indian
Recipe Category: Millets | Recipe Cuisine: Indian
Ingredients
Kambu/Pearl millet/Bajra - 1/2 cup
Water - 2 cups
Salt - to taste
Kambu/Pearl millet/Bajra - 1/2 cup
Water - 2 cups
Salt - to taste
Soak the kambu for atleast 4 hrs or overnight, drain the water from it and put it into the blender/mixie jar.
Pulse it few times, till they become coarse powder. Heat the water in the pressure cooker and bring into boil.
Add the coarse kambu & salt and mix it well. Put the lid & whistle on and cook it for 3 whistle in medium flame.
Once the pressure is released from the pressure cooker automatically, open the lid and mix it well with ladle, at this stage, it would be watery, but don't worry, let it covered and set aside to cool.
Once it cooled, it become a thick mass, again give a good mix, wet your hands and take a portion of cooked millet and roll into a smooth ball. Do the same for the remaining.
Healthy Kambu Kali is ready. Serve it with raw pearl onions & pickle or with your favorite curry. I have included few peanut chiki as dessert :-)
Notes:Pulse it few times, till they become coarse powder. Heat the water in the pressure cooker and bring into boil.Add the coarse kambu & salt and mix it well. Put the lid & whistle on and cook it for 3 whistle in medium flame.Once the pressure is released from the pressure cooker automatically, open the lid and mix it well with ladle, at this stage, it would be watery, but don't worry, let it covered and set aside to cool.Once it cooled, it become a thick mass, again give a good mix, wet your hands and take a portion of cooked millet and roll into a smooth ball. Do the same for the remaining.Healthy Kambu Kali is ready. Serve it with raw pearl onions & pickle or with your favorite curry. I have included few peanut chiki as dessert :-)- Soaking the kambu really helps to cook it faster, so soak atleast for 4 hrs.
- After cooling, if the kali doesn't turn out like a single mass, that may happen because of the quality of kambu, put it again on the heat and stir it with ladle for few mins.
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