Kambu Dosa

Pearl millet (Kambu) is one of the oldest millet used by our ancestors. Along with wheat flour even this millet was included in the regular diet. It is known to have a very high fiber content and also a natural body coolant during hot summer. Now a days it is gaining its importance back. It is rich in protein and contains all essential amino acids. It is also high in calcium, iron, vitamin E and B-complex. This millet is recommended by many health professionals, Dieticians and Nutritionist because of its various health benefits. It is also less expensive. People are becoming more and more conscious about the fact of Kambu having various good effects on the body.

Pearl millet is known as Kambu in Tamil, Bajra in Hindi, Urdu and Punjabi, Bajri in Rajastani, Gujarati and Marathi, Sajje in Kannada, Sajjalu in Telugu and Kambam in Malayalam. It is very popular in Rajasthan and is the most widely grown millet.

Now lets get on to Kambu dosa recipe.

Kambu Dosa Recipe

Preparation Time : 6 hrs | Cook Time : Less than 5 mins / Dosa
Category : Breakfast | Cuisine : South Indian

 Ingredients

 Kambu/Bajra -1 cup
 Idli Rice -1/4 cup
 Whole Urad dal - 1/4 cup
  Fenugreek/methi seeds- 1/2 tsp
  Salt to taste
 

Method

1. Wash and soak all the ingredients together for 5-6 hours or overnight.

2. Grind it to a smooth batter adding water as needed. Add required salt and mix well.

3. Allow it to ferment for overnight or atleast 9 hrs.

4. Prepare just as you make regular dosas. 

 Serve hot with Tomato or Onion chutney.

 The dosas came out crispy as you see in the pics.

Points to be noted

• This quantity of batter yields about 7-8 dosas. If you want more, increase the amount of bajra accordingly.
• For more crispy dosas, add little more water to the batter.
• It tastes good only if it is fermented, so fermentation is a must.