I have already posted Kambu dosai but this is an instant dosa version which I tried with homemade bajra flour.The dosas came out lacy and crispy too as you can see in the pics.
Kambu Maavu Dosa Recipe
Recipe Category: Breakfast | Recipe Cuisine: South Indian
- In a mixing bowl, take all the ingredients except oil – Whisk it well for even mixing.
- Add water little by little to get a runny batter.Whisk well to avoid lumps.
- The batter should be very runny like rava dosa batter.Heat dosa tawa
- Heat a dosa tawa, take a laddle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa.Cook in medium flame.The dosa should be thin so don’t pour over and over then we will get thick dosas.Drizzle oil and cook until the top looks cooked.Flip over to the other side.Fold and serve hot.
Your dosa is ready! Serve with idli podi / any chutney of your choice.
- The batter should be very runny.The water measure I’ve given is not accurate, I’ve given it just to give an idea.
- The dosa will be crisp when you remove from dosa pan and will turn soft once it cools down just like rava dosa.
- Also you should not spread the batter, the laddle should not touch the dosa tawa itself.Hold the laddle about 10 cm height above the dosa tawa and start pouring.
- Always use a deep curved laddle while pouring as it holds more and will cover the puter circle fully in one go.Then again you can take the batter another time to fill in the center areas.
- It is very important that the dosa tawa should be really hot. When you pour you should see the batter spreading by itself with tiny holes in it that the right contistency of the batter and it shows the dosa tawa is perfect for making dosas.
- You can even pour few drops of water to check if the dosa pan is hot.If you hear a bold shh sound then the dosa tawa is ready.
- After you make 2-3 dosas check the batter, if it becomes thick adjust by adding little water.
- I used my cast iron dosa pan.