Kambu Dosa Recipe

Kambu Dosa Recipe

Kambu Dosai Recipe or Pearl Millet (bajra) Dosai is a healthy dosai recipe made with kambu or pearl millet that can be served for breakfast. Nowadays, people are more interested in healthy cooking especially cooking with millets. I am getting requests for millet recipes. Being a South Indian, idli dosa is a regular item on the breakfast table. 

So today, I am sharing the recipe of Bajra Dosa or Kambu Dosai. I have used a combination of 1:1, i.e., 1 cup of pearl millet and 1 cup of rice. I have used regular idli rice, but if you want to use less rice, you can also add 1/4 cup of brown rice and 1 cup of bajra.

The method of preparing Millet Dosa is very similar to that of regular dosa varieties. Serve Bajra dosa with coconut chutneyonion tomato chutneymint chutneysambar, or with any other chutney or curry of your choice. I served Millet Dosai with onion tomato chutney and idli podi. Now, let us proceed to show you how to make millet dosa recipe.

Kambu Dosa

Kambu Dosa Recipe

Advika
Kambu Dosa Recipe or Pearl Millet (bajra) Dosai is a healthy dosai recipe made with kambu or pearl millet that can be served for breakfast. The method of preparing Kambu Dosa is very similar to that of regular dosa varieties. Serve bajra dosa with coconut chutney, onion tomato chutney, mint chutney, sambar, or with any other chutney or curry of your choice.
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Prep Time 7 hrs
Cook Time 30 mins
Total Time 7 hrs 30 mins
Course Breakfast
Cuisine Indian
Calories 270 kcal

Ingredients
  

  • 1 Cup Kambu Or Pearl Millet
  • 1 Cup Idli Rice
  • ½ Cup Urad Dal
  • ½ tsp Fenugreek Seeds
  • Salt To Taste
  • Water As Required
  • Oil For Making Dosa

Instructions
 

  • Add bajra or pearl millet or kambu, rice, urad dal and fenugreek seeds to a bowl. Rinse them twice or thrice in clear water.
  • Soak all the ingredients in enough water for 6 to 7 hours or overnight. Keep covered.
  • After soaking for 6 to 7 hours, transfer the soaked into a mixer jar. Grind it to a smooth paste by adding water in-between.
  • Pour the batter into a bowl. The bowl should be big enough to hold the batter even after fermentation. Add salt, and mix well. Keep the batter aside covered for 6 to 7 hours or until it ferments. The time required for fermentation of dosa batter depends on the climate of the region.
  • Now let us start preparing kambu dosa. Heat a tawa or a griddle and grease it with oil.
  • When the tawa is hot enough, take a ladle full of dosa batter into the hot tawa and spread in a circular motion.
  • Drizzle oil around the edges and at the center.
  • Cook on a medium flame till the corners start lifting up. When the corners start coming out, gently flip the dosa to the other side. Wait till the other side also get cooked.
  • Remove the dosa from the hot tawa and serve kambu dosa with chutney of your choice.

Nutrition

Serving: 3gCalories: 270kcalCarbohydrates: 54gProtein: 9.3gFat: 4.2gSodium: 8.7mgPotassium: 248.7mgFiber: 9gCalcium: 33.9mgIron: 6.6mg
Keyword Kambu Dosa
Tried this recipe?Let us know how it was!

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