Anil Kambu (Pearl Millet) Flour 500g

Bajra rotla at a Gujarati neighbour's, patted flat between two palms and eaten with garlic chutney.

• What: Kambu (pearl millet, bajra) flour
• Pack: 500 g
• Brand: Anil, since 1984
• Best for: Kambu koozh, kambu roti, bajra rotla

Kambu, also called kambam (Malayalam) · sajje (Kannada) · sajjalu (Telugu) · bajra (Hindi, Punjabi, Bengali) · bajri (Marathi, Gujarati).

What it is

Anil was founded in 1984 and started out making roasted vermicelli, and it now also mills flours like this one. Kambu is pearl millet, a grey-green grain grown across dry parts of Tamil Nadu, Rajasthan and Gujarat, known as bajra in the North.

In Tamil villages kambu is made into koozh, a thin porridge often left to sour overnight and drunk with buttermilk and raw onion in summer. In Gujarat and Rajasthan it becomes bajra rotla, thick and patted by hand. The flour has an earthy, slightly nutty taste. Choosing between millet flours? Kambu for koozh and rotla; Anil ragi flour for ragi kali and dosa; rice flour when you want something plain.

Tip: Knead kambu dough with hot water and only as much as you will roll now. It dries and cracks if it sits.

Goes well with: Anil Ragi (Finger Millet) Flour, 777 Garlic Pickle, 777 Hot Onion Chutney / Thokku

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