Millet Dosa Recipe | Kambu Dosa Recipe
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.
Servings6 dosais
Ingredients
- 1 cup pearl millet
- ¼ cup urad dal
- 1 teaspoon fenugreek seeds
- salt to taste
Instructions
- 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.
- 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 risen, then add little water to make it little runny so that its easy to spread.
- 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!
Notes
- 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.
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