A healthy breakfast which you can have it without any guilt is this Kambu dosai. This millet is my favourite among all the other millets. Kambu itself gives a nice aroma and taste to any dish in which it is added. Like any other millets, this is also rich in fibre and low in carbohydrates.
I learnt this kambu dosai from my MIL`s co-sister. She served it with fresh coconut chutney and sambar. The taste was too good. Soon after I tried it and came out well. Here is the recipe.
Kambu Dosai (Pearl millet/Bajra dosa)
- Recipe Cuisine: South India
- Recipe Category: Breakfast
- Preparation Time: (Soaking 2 hrs + Grinding 5 mins + Fermentation 8 hrs )
- Cooking time: 5 mins
- Makes: Around 20
|Pearl millet / Kambu / Bajra||2 cups|
|Rice (Idli rice or raw rice/sona masoori)||½ cup|
|Urad dal||½ cup|
|Fenugreek seeds||1 tsp|
|Shallots (small onion)||10|
|Cumin seeds||1 tsp|
|Water||As needed (for soaking and grinding)|
|Oil||As needed (for making dosa)|
1. Wash and soak the millet/kambu, rice, urad dal and fenugreek with enough water for around 2 hrs.
2. Rinse and grind the millet mix with shallots and cumin by adding water little by little to a smooth batter.
3. Remove the batter to a container and add in salt. Mix well and rest it for 8 hrs or overnight to get fermented.
4. Heat a tawa and pour a ladle full of batter and spread it to thin dosai.
5. Sprinkle oil on top and sides. Cook both the side by flipping or you can cook covered without flipping, in medium flame.
Serve it with Sambar or chutney 🙂
* Millets gets fermented soon, so plan and keep accordingly to avoid overflow of the batter.
*Adding shallots directly while grinding gives nice taste to the dosa instead of adding chopped onion to the batter.