kambu dosai | bajra dosa | millet dosa is a wonderful fiber-rich dosa recipe loaded with nutrients. Pearl millet (in English), Kambu (in Tamil), Bajra (in Hindi). Just grinding three ingredients after soaking gives us nice crispy and also, soft dosa. In this recipe, I have used whole pearl millet, not the flour. And also fermentation required as we do it for our regular dosa batter. It is a very good breakfast food, we can serve with any chutney and sambar.

Kambu dosai has more fiber content makes us to full after eating. It is best food at breakfast. It is a no rice dosa recipe

Video recipe for kambu dosai:

Written recipe for kambu dosai | bajra dosa:

kambu dosai | bajra dosa

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Prep Time 5

Cook Time 5

fermenting time 8

Total Time 8 10

Course Breakfast, Main Course

Cuisine South Indian

Servings 20 dosa

Ingredients

2 cup kambu pearl millet
1 cup urad dal
½ tsp fenugreek seeds
salt to taste

Instructions

soaking milet and urad dal:

Take 2 cups of pearl millet (kambu) in a bowl, rinse well till you get the clear, pour in water to soak it for 4 hours
take 1 cup of urad dal and 1/2 tsp of fenugreek seeds, rinse in water. then soak it for 4 hours

grinding:

After 4 hours, take soaked urad dal, drain the water, grind it with enough water to smooth the batter
then pour it into a mixing bowl
Then drain the millet well, grind it with water to smooth batter
then pour it into the bowl containing urad dal batter
mix well with the hand, cover it with lid.
Let it ferment for 8 hours or overnight

After fermntation:

Take the bowl of fermented batter, put enough salt to taste, mix well with a ladle

Making dosa:

Heat dosa pan, wipe the pan with cloth or tissue
gently pour a ladle full of batter and spread
sprinkle oil
turn the side, and cook it low to medium flame

Keyword kambu dosai, millet dosai, pearl millet dosai

Stepwise picture recipe for kambu dosai :

kambu dosai | bajra dosa | millet dosa

Take ***2 cups of pearl millet*** (kambu) and 1 cup of urad dal and 1/2 tsp of fenugreek seeds in separate bowls, rinse well till you get the clear, pour in water to soak it for 4 hours

After 4 hours, drain off the water from urad dal, grind the urad dal smoothly with enough water

Next, drain off the water from pearl millet, grind it smooth with enough water

set it 8 hours or overnight for fermentation

Heat dosa pan, wipe the pan with cloth or tissue, gently pour a ladle full of batter and spread. Pour some oil, cook it in low – medium flame

Note:

when you grind the urad dal and millet, grind it smoothly with enough water

While making dosa: Heat the dosa pan well, and then reduce the flame into medium, wipe the dosa pan once again, then pour the ladle full of batter and spread, roast in both sides

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