Wash bajra/kambu well and drain the excess water. Let it sit for 15 minutes.
Then grind the kambu coarsely.
Once the pressure subsides, open the cooker, mix the content and leave it to cool.
Once cooled, make balls and keep them in clean water until use.
To make kambu koozh, dissolve a ball in little water (you can use the water in which it was soaked), add 1 cup of butter milk or as required, water and salt needed. Mix well and serve with pearl onions or vathal. The most common side dish for kambu koozh are pearl onions, green chillies, vathal, mor milagai, vadam or any pickle.
You can keep the balls with the water in the refrigerator for 2-3 days and use it when needed.
To make kambu koozh with kambu flour – Mix 1/2 cup kambu flour with 1 1/2 cup water and cook on medium flame stirring continuously.Once it starts thickening (like porridge)remove from heat. Allow it to cool. To make kambu koozh, mix it with needed water, buttermilk and salt. Serve with pearl onions or mor milagai or pickle.
Note – I got pearl millet from health stores and used it as such as shown in the picture above.
You will love my Kambu Dosa Recipe also.