KAMBU DOSA | BAJRA DOSA
MILLET DOSA - Hello Friends, Today I am sharing a recipe with KAMBU. If you love, healthy version of dosa recipes then definitely I would suggest you try this.
Kambu or Bajra is loaded with vitamins, minerals, and amino acids. It is also a good source of protein and has a high fiber content. There are huge benefits that come along with this millet. Mainly it helps in keeping diabetes in control and helps to reduce cholesterol levels. It helps in the reduction of fat accumulation due to its high fiber content.
Now making dosa with kambu is a perfect substitute for regular dosa in terms of health and definitely no compromise in its taste as well. These dosa are crispy and the goodness of the millets makes it guilt-free and in addition, I have used split black urad dal which makes this dosa healthier and super flavourful.
There are a lot of recipes that can be done with millets, but I always prefer making Idli or dosa. I try to make different variation of dosa by just changing the type of millet once a week. The recipe I am sharing is the same. so let's get started
HOW TO MAKE KAMBU | MILLET DOSA
First step: Wash and soak kambu, split black urad dal, fenugreek seeds in water for 3-4 hrs. I soak all the ingredients together. (The skin comes off from urad dal when soaked, and I do grind the batter along with it. You can replace split black urad dal with the usual urad dal if you need)
Second step: Drain the water and grind to a smooth batter by adding water little by little.
Third step: Add salt and allow to ferment overnight or for a minimum of 8 hrs.
Fourth Step: Once the batter is fermented adjust the consistency required for making dosa.
Fifth Step: Heat a Tawa until hot and pour a ladleful of batter and spread it in a circular motion. Drizzle oil at the sides and cook until both sides are cooked.
Serve it hot with coconut chutney and sambar.
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A healthy and nutritious dosa made with millet.
Ingredients
- 1 cup of kambu
- 1 cup of idli rice
- 1/4 cup of split black urad dal
- 1 tsp. of fenugreek seeds
- Salt as required
- Oil
Instructions
- Wash and soak kambu, split black urad dal, fenugreek seeds in water for 3-4 hrs. I soak all the ingredients together. The skin comes off from the urad dal,when soaked. I grind the batter along with it. (You can replace split black urad dal with the usual urad dal if you need).
- Drain the water and grind the soaked ingredients to a smooth batter by adding water little by little.
- Transfer the batter into a container, add required salt and mix until well combined. Cover and keep it aside for fermentation.
- Once the batter is fermented well, adjust the consistency required for making dosa by adding water.
- Heat a tawa on medium heat and pour a ladleful of batter and spread it in a circular motion. Drizzle oil at the sides and cook until both sides are cooked.
- Enjoy this crispy dosa with sambar and coconut chutney it hot.
