Tuesday, August 1, 2017

Kambu Dosai | Bajra Dosa | Millet Dosa Recipe

Kambu/Bajra Dosa, a healthy crepes made from kambu/bajra(pearl millet),rice and urad dal. When we were in India, i used to make any one of millet dosa like kambu dosa, ragi dosa atleast once in two week. Later when we moved to us, i totally forgot to make this dosas, so on my recent trip to India, i bought some of millet grains especially to try dosa.
If you haven't tried any of these millet dosa before, i would recommend you to first try  this simple ragi dosa made from ragi flour.Now coming to today's recipe, kambu requires long soaking time,other than that you can this dosa batter very easily in mixie/blender and this batter stays well in refrigerator for 3-4 days.Bored of regular dosa and looking for healthy alternative, here it is, healthy and tasty Kambu/Bajra Dosai.

Kambu Dosai | Bajra Dosa

Preparation Time : 10 hrs(soaking & fermenting) | Cooking Time : 30 minsMakes : 20 
Recipe Category: Dosai | Recipe Cuisine: Indian
Kambu/Bajra - 1 cup
Idly Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek seed - 1/2 tsp
Salt to taste
Oil for making dosa

Measure & take kambu in a bowl, rinse twice and  soak it for 4-5 hrs , later add idly rice, urad dal & fenugreek seed in a separate bowl,rinse twice and soak it for 2 hrs.Drain the water from soaked rice & dal, add into the mixie/ blender jar along with fresh water and grind into smooth batter and pour into the large vessel.Then add kambu into mixie/blender jar along with fresh water and grind into smooth batter and add into the rice batter.Add enough salt and mix it with your hand until it all thoroughly mix together.Cover it with lid and let it ferment for 4 to 5 hrs.To make dosa, take the fermented batter, add water,mix with ladle well and make it as pourable batter.Heat a dosa tava, take a ladle full of batter & pour into tava and spread it evenly with ladle, add some oil over the dosa and cook on both sides until it becomes golden brown on both sides.Voila, Healthy and tasty Kambu Dosai is ready.Serve it with sambar or/and chutney.
  • Soaking kambu for longer time helps to grind into smooth batter,so minimum 4 hrs is required.
  • This dosa batter ferment quickly than the normal dosa batter.
  • This dosa turns into dark color quickly,so cook it on low flame to get even golden brown color.
  • Mixing the batter with hands helps to ferment the batter quickly.
  • I have used  sesame oil for this dosa, it gives great flavor, but you can use any cooking oil