Kambu dosa (Bajra or Pearl millet dosa)

Wellcure

Wellcure

06:15 PM | 12-08-2020

Prep Time
14 hours

Cook Time
20 minutes

Servings
4 persons

Kambu (or known as Bajra in North India) is the most widely grown millet variety in India. It is easy to digest and high in nutrition – having almost 8 times the iron content found in polished rice. Add a nutritious variety to your dosas by using kambu instead of normal rice. Here is the traditional method, which uses millets in whole form and requires fermentation overnight.

Ingredients

Kambu or pearl millet : 1.5 cup
Whole urad dal : 1/2 cup
Methi seeds – 1/4 tsp
Salt as needed
Water as needed

Method

Soak fenugreek seeds and urad dal in a bowl and the millet separately in another bowl.
Let them soak for 4 to 6 hours.
Drain the water and grind urad dal and methi seeds to a fine paste.
Transfer to a large container and now grind the soaked kambu.
Mix both the batters, add salt if needed.
Cover and let it ferment overnight.
Next day, give the batter a gentle mix and make dosas on a medium flame.

Don’t have time for fermentation? Head over to the Instant Kambu dosa.

Wellcure Tip:Make this dosa even healthier by adding shredded veggies like cabbage, carrots, onion, coriander leaves etc before flipping over.

Eating guide

Food group: Millets.
Millets are gluten free, rich in fibre and high on nutritional value. They are a good option to add variety to your meals or when you want to go grain free. Have them in place of your regular rice dosas . Serve with Veg curry or chutney of choice.

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