Kambu Dosa | Pearl Millet Dosa

Kambu Dosa is a healthy dosa made using bajra or pearl millet. Let us learn to make Kambu Dosa using 2 methods.

Kambu Dosa is a healthy dosa made using bajra or pearl millet. Kambu Dosa Recipe with step by step pictures.

Pearl Millet is known by many different names Sajje in Kannada, Kambu in Tamil, Bajra in Hindi, Sajjalu in Telugu, Kambam in Malayalam and Pearl Millet in English.

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.

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Kambu Dosa

Kambu Dosa is a healthy dosa made using bajra or pearl millet.

Prep Time1 day d

Cook Time10 minutes mins

Total Time1 day d 10 minutes mins

Servings6 dosais

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup pearl millet
• 1/4 cup urad dal
• 1 teaspoon fenugreek seeds
• salt to taste

Instructions

• 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.

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.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

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How to make Kambu Dosa

1. 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.Pin
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
   Pin
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 rised, then add little water to make it little runny so that its easy to spread.
   Pin
4. 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.
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Your dosa is ready! Serve with idli podi / any chutney of your choice.

Expert Tips

• 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.

Instant Kambu Dosa

Kambu dosa a quick and instant version made using bajra flour. Kambu dosa instant version is shared here.

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Kambu Maavu Dosa a quick instant dosai made with bajra or pearl millet flour. Kambu maavu dosai recipe with step by step pictures.

You can serve it with sambar / tomato chutney / red coconut chutney too. Now lets get on to Kambu Maavu Dosa Recipe.

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Kambu Dosa | Instant Millet Dosa

Kambu Dosa is a healthy, instant dish prepared like dosa with kambu / bajra batter. Kambu Dosa is diet & diabetic friendly and could be prepared instantly without the hassles of grinding & resting time. Kambu Dosa could be made once in a week as an alternate to the regular dosa.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings6 Dosa

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup bajra flour
• 1/4 cup wheat flour
• 1 tablespoon rice flour
• 3/4 to 1 cup water
• 1 tablespoon big onion finely chopped
• 1 teaspoon coriander leaves
• oil as needed
• salt to taste

Instructions

• In a mixing bowl, take all the ingredients except oil – Whisk it well for even mixing.
• Add water little by little to get a runny batter.Whisk well to avoid lumps.
• The batter should be very runny like rava dosa batter.Heat  dosa tawa
• Heat a dosa tawa, take a laddle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa.
• Cook in medium flame.The dosa should be thin so don't pour over and over then we will get thick dosas.
• Drizzle oil and cook until the top looks cooked.
• Flip over to the other side. Fold and serve hot.
• Your Instant Kambu dosa is ready! Serve with idli podi / any chutney of your choice.

Notes

• The batter should be very runny. The water measure I’ve given is not accurate, I’ve given it just to give an idea.
• The dosa will be crisp when you remove from dosa pan and will turn soft once it cools down just like rava dosa.
• Also you should not spread the batter, the ladle should not touch the dosa tawa itself. Hold the ladle about 10 cm height above the dosa tawa and start pouring.
• Always use a deep curved ladle while pouring as it holds more and will cover the puter circle fully in one go. Then again you can take the batter another time to fill in the center areas.
• It is very important that the dosa tawa should be really hot. When you pour you should see the batter spreading by itself with tiny holes in it that the right consistency of the batter and it shows the dosa tawa is perfect for making dosas.
• You can even pour few drops of water to check if the dosa pan is hot. If you hear a bold shh sound then the dosa tawa is ready.
• After you make 2-3 dosas check the batter, if it becomes thick adjust by adding little water.
• I used my cast iron dosa pan.

Nutrition Facts

Kambu Dosa | Instant Millet Dosa

Amount Per Serving (150 g)

Calories 95 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.3g2%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 0.2g

Sodium 4mg0%

Potassium 70mg2%

Carbohydrates 18g6%

Fiber 0.2g1%

Sugar 0.1g0%

Protein 3g6%

Vitamin A 1IU0%

Vitamin C 0.1mg0%

Calcium 10mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

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1. In a mixing bowl, take all the ingredients except oil – Whisk it well for even mixing.Pin
2. Add water little by little to get a runny batter. Whisk well to avoid lumps.
   Pin
3. The batter should be very runny like rava dosa batter.Heat  dosa tawa
   Pin
4. Heat a dosa tawa, take a laddle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa.Cook in medium flame.The dosa should be thin so don’t pour over and over then we will get thick dosas.Drizzle oil and cook until the top looks cooked.Flip over to the other side.Fold and serve hot.
   Pin

Your dosa is ready! Serve with idli podi / any chutney of your choice.

Tips

• The batter should be very runny.The water measure I’ve given is not accurate, I’ve given it just to give an idea.
• The dosa will be crisp when you remove from dosa pan and will turn soft once it cools down just like rava dosa.
• Also you should not spread the batter, the laddle should not touch the dosa tawa itself. Hold the laddle about 10 cm height above the dosa tawa and start pouring.
• Always use a deep curved laddle while pouring as it holds more and will cover the puter circle fully in one go.Then again you can take the batter another time to fill in the center areas.
• It is very important that the dosa tawa should be really hot. When you pour you should see the batter spreading by itself with tiny holes in it that the right contistency of the batter and it shows the dosa tawa is perfect for making dosas.
• You can even pour few drops of water to check if the dosa pan is hot.If you hear a bold shh sound then the dosa tawa is ready.
• After you make 2-3 dosas check the batter, if it becomes thick adjust by adding little water.
• I used my cast iron dosa pan.

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