Millet Dosa | Kambu Dosa

Kambu Dosa is a nutritious South Indian breakfast made using pearl millet, also known as bajra. This dosa recipe is a healthier alternative to the regular dosa. It’s packed with fiber and essential minerals. Pearl millet is one of the widely cultivated grains and is known for its high iron content. Including millets like kambu regularly can help with digestion and improve overall health. 

This kambu dosa recipe is made with minimal ingredients, has a unique earthy flavor and turns out delicious. It’s a healthy and filling option for breakfast or dinner. Kambu is not only healthy but also helps keep the body cool, especially during hot weather. It’s rich in nutrients and keeps you full for a longer time, making it a great choice for a balanced meal.

Jump to:

• About Kambu Dosa
• Kambu Dosa Ingredients
• How to make Kambu Dosa Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Kambu Dosa

Kambu Dosa is a traditional South Indian dish made using pearl millet, urad dal, and a small amount of fenugreek seeds. These ingredients come together to give the dosa a soft texture and a natural, mild flavor. The combination of millet and dal makes this dosa light, filling, and easy to digest. It’s a great way to enjoy millets without using rice.

This recipe is made with simple ingredients and turns out soft in the center with slightly crispy edges, offering a balance of textures. The batter ferments overnight, giving it a light, fluffy texture and a slight tangy flavor. You can adjust the thickness of the dosa according to your preference, whether you like it crispy or soft. You’ll love how this dosa pairs with chutneys or sambar, and it’s quick enough for busy mornings.

This kambu dosa recipe is ideal for people following a millet-based diet. It offers a nutritious and satisfying meal with plenty of nutrients. It’s easy to prepare and can be made in advance. The dosa feels light on the stomach and suitable for all age groups, providing a healthy, balanced meal at any time of the day. 

Kambu Dosa Ingredients

• Pearl millet (kambu)  – This is the key ingredient, gives a nutty taste and soft texture to the dish.
• Urad dal – Helps in fermentation and adds softness to the batter.
• Fenugreek seeds – Adds flavor, color and helps in fermentation.

Similar Recipes

• Dosa
• Rava dosa
• Ragi dosa
• Wheat dosa
• Toor dal dosa

Why This Recipe Works

• This recipe is a healthy, fiber-rich dosa.
• It’s made with minimal simple ingredients.
• It has a mild flavor and a soft, crispy texture.
• This recipe is ideal for millet-based diets, gluten-free and suitable for all age groups.
• The batter can be stored for 2–3 days and cooks quickly—perfect for busy mornings.
• Keeps you full for longer time, helps in weight control.

How to make Kambu Dosa Step by Step

1.Rinse and wash urad dal and pearl millet separately. Soak urad dal and fenugreek seeds in a bowl, then in a separate bowl soak kambu. Let it soak for at least 5-6 hours.

2.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.

3.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 risen, then add little water to make it little runny so that its easy to spread.

4.Heat dosa tawa, then take a ladle 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.

Enjoy dosa hot and crisp!

Expert Tips

• Fermentation – It’s the key step for perfect dosa. Place batter in a warm spot to ensure good fermentation.
• Soaking – Soak millet and dal separately for at least 6 hours.
• Grinding – Add kambu first while grinding, then urad dal and methi seeds or fenugreek seeds for smoothness.
• Water – Sprinkle water as needed while grinding to avoid sticking. Batter should be slightly runny for easy spreading.
• Texture – You can drizzle a little oil on the sides for golden edges. Use a cast iron for a crisp texture.
• Refrigeration – Store leftover batter in the fridge and use within 2–3 days.
• Crispiness – You can add Idli rice to the millet for extra crispness.  

Serving and Storage

Serve Kambu Dosa hot for breakfast or dinner with chutney, sambar, or podi. 

The batter can be stored in the fridge for 2 to 3 days. Make sure to ferment the batter before storing it in an airtight container.

FAQS

1.Can I use whole pearl millet instead of broken?

Yes, you can use whole kambu. Just soak it well before grinding.

2.Why didn’t my batter rise well?

The fermentation depends on climate. Keep the batter in a warm place overnight. If you’re in a cold place, try keeping it in the oven with lights on. 

3.Is this dosa suitable for diabetics?

Yes, it is low in glycemic index and maintains blood sugar.

4.Can I make this without a wet grinder?

Yes, you can use a mixer grinder, but ensure the batter is smooth and fluffy. Add cold water while grinding to prevent overheating of the mixer.

5.How thick should the batter be?

For dosa, the batter should be slightly thinner than idli batter so it spreads well.

6.Can I make uttapam with the same batter?

Yes, the same batter can be used for making thick uttapams with toppings.

If you have any more questions about this Kambu Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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