Manna Bajra Millet Flour-500g

Kambu dosai at a Coimbatore aunty's house, thick-edged and grey, ghee on top.

• What: Kambu (pearl millet, bajra) flour
• Pack: 500 g
• Brand: Manna, Chennai, since 2000
• Best for: Kambu koozh, bajra rotla and kambu dosai

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

What it is

Manna was started in Chennai in 2000 by I.S.A.K. Nazar, and its first product was a health mix based on sathumaavu, the Tamil multigrain porridge mix. This is its kambu flour, milled from pearl millet, the grain the North calls bajra.

The flour is grey-green and earthy, and the dough has no stretch, so bajra rotla is patted out by hand rather than rolled. In Tamil Nadu it becomes koozh: cooked thick, cooled, then thinned with buttermilk and salt. Choosing between millet flours? Kambu for koozh and rotla; Anil Ragi (Finger Millet) Flour for ragi kali and ragi dosai; Anil Kambu (Pearl Millet) Flour if you prefer that brand.

Tip: Whisk the flour into cold water before it goes near the heat. Straight into hot water, it lumps.

Goes well with: GRB Pure Ghee, 777 Garlic Pickle, 777 Hot Onion Chutney / Thokku

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