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
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
Stepwise picture recipe for kambu dosai :
kambu dosai | bajra dosa | millet dosa
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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