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.
You can serve it with tomato chutney / red coconut chutney too.Now lets get on to Kambu Dosa Recipe.
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
Method:
- 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.
My Notes:
- 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.
i too do the same thing. only kambhu and ulundhu with varamilagai… nice combo when had with curd. nice pictures
Hi sharmi…nice idea for a healthy breakfast….can you please tell me how many dosas this will yield
This makes 6-7 dosas Vaishnavi
Thanks
Thanks
I tried this dosa. But dosas are sticky even in nonstick pan. Please suggest some idea
this is just like our regular dosa only…did you ferment well? Was ur tawa treated well before use?
Crispy and healthy dosa:-)
We had this for breakfast today and it was excellent. We all enjoyed it a lot including my 1 yo baby. Thanks for sharing this wonderful recipe. It will feature often in my breakfast menu 🙂
Tried this yesterday and dosa turned out just perfect . Thanks.
can we use other millets for this recipe sharmi….
Yes you can try with other millets too….
loved the recipe…