Millet Dosa (Kambu Dosa) Recipe

Millet Dosa, often called Kambu Dosai from South India, are delicious thin crepes made of pearl millet. The minor millets are referred to as Bajra in Hindi, Kambu in Tamil, and Sajjalu in Telugu. Millet Dosas are prepared with whole grains and are nutritious, delicious, and have a great taste and texture.

Millet Dosa

They are a healthy breakfast with protein, carbohydrates, iron, minerals, and vitamins. This is among the recipes from a long time that I’ve used for a while. This recipe has the entire bajra, Urad dal, and rice as the principal ingredients. I received a couple of requests from people looking for bajra recipes. I thought of sharing my tried-and-tested recipe.

I’ve tried to cut down on store-bought or ready-to-use flour since we need to be made aware of the grade of flour. I prefer to use whole grains whenever possible, so I have not made this recipe using bajra or kajra flour.

The kambu or bajra-style dosas turn out to be crispy. However, soft dosas can be prepared using the same recipe but adding water to the batter. This recipe uses urad dal and rice and kombu / bajra in equal amounts. Rice can be substituted with bajra or kambu, but excessive consumption of millet as well as avoiding rice altogether is not a good idea. These dosas provide an appropriate balance, including carbs, protein, iron, and minerals. They are suitable for everyone, including young children.

How I Make Millet Dosa?

Millet Dosa

  1. Wash urad dal until the water runs clear. Incubate it in water for at least 4 hours. Clean rice and kambu/bajra in a large pan. Please put them in a bowl of water for at least 4 hours. It is also possible to soak them longer if you’d like.
  2. The water should be removed from both pots. Put the urad dal in a blender jar and add some water. Please don’t use too much water since it can thin the batter.
  3. Blend it until it’s smooth and bubbly.
  4. Add rice and bajra in the same jar, then pour additional water. If your blender isn’t large enough, you can first transfer the batter into a pan and add rice and the bajra. Please don’t overdo it with water.
  5. Blend the batter until it becomes smooth. The batter should have a dosa consistency. The thin or weak batter won’t ferment properly.
  6. Place this in an enormous bowl to ferment. Set aside and cover at room temperature for between 4 and 8 hours. The temperature inside, the climate, and the preparation time can differ.
  7. It typically takes an hour for batter’s rise in my kitchen. Keep the batter fermenting a little since it becomes bitter. Dosas can become tough without fermentation. However, even tiny amounts of fermentation can make an excellent dosa. Also, allow the batter to get a little higher.
  8. Incorporate salt and water, if necessary. Make it into a smooth consistency. If you’d prefer to keep some batters in the fridge, pour them into the fridge without adding water and salt.
  9. Cook a griddle or tawa until it is hot. If using a cast-iron pan, add oil and grease the pan well using the kitchen cloth or an ounce of onion. Remove the grease. Once the skillet is heated, pour a scoop of batter into the middle.
  10. Make it into a dosa. You can create Dosas, thin or thick, according to your liking.
  11. Pour in some oil, and cook it until the edges fall out of the pan.
  12. Cook on the opposite side for one minute. Cook the other side until crispy.

Serve warm millet dosas served hot along with the chutney of your choice.

Ingredients (Us Cup = 240ml )

  •  1/2 cup milliliters (bajra or kambu/sajjalu) (can be used up to 1 cup)
  •  1/2 cup urad dal
  •  1/2 cup of rice (parboiled short grain, such as Idly, ponni, or masuri rice)
  •  1 teaspoon of salt (adjust the amount to suit your needs)
  •  The water you need is available
  •  3-4 tablespoons oil or ghee if needed

Cooking Steps & Instructions

  1. Incorporate millet/rice or bajra in a big pot and clean them thoroughly at least three times.
  2. Soak them in water for a minimum of 4 hours.
  3. In another pot. Rinse it and then allow it to soak for up to 4 hours.
  4. The water should be removed from both pots.
  5. Blend the dal in a Jar, and add enough water to mix. I typically used 1/4 up to 1 cup.
  6. Blend until the mixture is smooth and creamy. Transfer it to a bowl of a large size.
  7. Incorporate rice, kombu, and bajra in the same jar, along with a bit of water. Blend until it is smooth.
  8. Mix the batter if you are in a cold area, adding-iodized salt to this point.
  9. Make sure it is kept in a warm area for between 6 and 8 hours or for as long as you need.
  10. The batter will rise quickly and then turns lighter. You can add salt if you already added it before fermentation. You can add a little water to make it an even consistency. It should be neither too thick nor fragile (runny). It should be a spreading consistency. Mix thoroughly.
  11. Make sure to grease and then heat the dosa tawa/griddle.
  12. If it’s warm enough, pour a ladle of batter into the middle of the tawa. Then, begin spreading across the middle and make an even or thick dosa according to your preferences.
  13. Pour some oil over the edges. Cook to the point that the edges have left the pan.
  14. Cook on the opposite side. Turn back over and cook until the meat is crisp.

Serve hot millet dosa along with any Chutney.

Nutrition Facts (estimation only)

Calories 89


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