Pearl Millet Dosai - Kambu dosa

Recipe by
Total Time:
12-24 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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How do you combine deliciousness of dosa and the need for an ultra-healthy vegetarian recipe? You make this Kambu dosa, of course! Pearl millet, commonly known as bajra in Hindi, sajje in Kannada and Kambu in Tamil, is not only rich in vitamins, minerals, and iron but also calcium, amino acids and protein. Combine the healthy properties of Kambu with the tastiness of dosa and you have a winning combination. You can find a healthy collection of Kambu recipes on Bawarchi! 

The batter for making Kambu dosa is very simple – simply grind Kambu and rice together with added fenugreek seeds and mix it with similarly ground urad dal batter. After these two batters have been mixed properly, keep the final batter aside overnight for fermentation and the taste of the ingredients to develop and settle into it properly. The process of making the dosas remains the same, and you can quickly dish out as many as 2 hot and piping dosas every 4 minutes with two tavas or griddles. 

Serve this nutritious Kambu maavu dosa with spicy and tangy chutneys such as Kara chutney, bell pepper chutney or the dependable favourite coconut chutney to have everyone licking their fingers. 

This Indian Kambu dosa is a very versatile dish which works great for breakfast, lunch and dinner as well. If you want to give it an extra something, you can even add vegetables such as onions, capsicums, tomatoes to the recipe!

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 2 cups - pearl millet/kambu
  • 1 cup - brown rice or par boiled rice
  • 1/2 cup - urad dal
  • 1 tsp - fenugreek seeds

How to Make Pearl Millet Dosai - Kambu dosa

  • Wash well and soak the pearl millet with enough water for 5-6 hours.
  • Soak the rice and urad dal with fenugreek seeds separately for 4-3 hours.
  • Drain the water from urad dal and grind it as fine paste.
  • Transfer the urad dal batter to a vessel and grind both the soaked pearl millet and brown rice.
  • Grind them as a coarse paste.
  • Now mix both the urad dal batter with rice-pearl millet batter, add salt and keep aside overnight.
  • After fermentation, give a stir and cook as dosas on both sides by drizzling oil or without oil in a non-stick pan.
  • Serve with chutney or sambar.
  • Recipe courtesy: Priya Easy N Tasty Recipe