After trying a handful of millet recipes I wanted to try Kambu dosa…..googled around but most recipes used idli rice and I wanted my kambu dosa recipe to use only kambu replacing rice so the handbook my neighbour lended me helped me here….I was convinced withe the recipe as it had only kambu and urad dal exactly the recipe I wanted so tried it immediately.The dosas came out lacy and crispy too as you can see in the pics, and with your favourite chutney you will surely not miss our regular dosas.
Kambu Dosa Recipe
Recipe Category: Breakfast | Recipe Cuisine: South Indian
Pearl Millet – 1 cup (I used broken kambu)
Urad Dal – 1/4 cup
Fenugreek Seeds – 1 tsp
Salt – to taste
- Rinse and wash urad dal and pearl millet seperately.Soak urad dal and fenugreek seeds in a bowl, then in a seperate bowl soak kambu.Let it soak for atleast 5-6 hrs.
- Add kambu first to the grinder and while its coarse add urad dal+fenugreek seeds and grind it a smooth batter adding required water.Sprinkle water then and there to avoid sticking.Collect it in a container
- Add required salt,, close the container with a lid. and ferment it overnight,set aside in a warm place.Then the next day you can see the batter has rised, then add little water to make it little runny so that its easy to spread.
- Heat dosa tawa, then take a laddle full of idli dosa batter – In medium flame add the dosa batter to the dosa tawa and keep spreading in circular motion outwards.Drizzle oil,when the dosa gets slightly browned turn over to other side and cook for few seconds then flip over and fold it.
Your dosa is ready! Serve with idli podi / any chutney of your choice.
- If you want to add idli rice then you can add 1/8 cup urad dal and 1/8 cup idli rice for 1 cup of pearl millet.This yields more crispy dosas.
- Fermenting time totally depends on your locations climatic conditions.
- You can refrigerate the batter and store and use it.
- I used broken kambu, you can use whole kambu too.
- I used my cast iron dosa tawa , you can use non stick dosa tawa too.