Tuesday, March 11, 2014

Kambu Dosa Recipes-How to prepare Kambu (Bajra) Dosa-Pearl Millet Dosa Recipe

Pearl millet is known as Bajra in Hindi and Punjabi, Bajri in Gujarati and Marathi, Sajje in Kannada, Kambu in Tamil, Sajjalu in Telugu and Kambam in Malayalam. In Europe it is known as candle millet or dark millet. Bajra is very popular in Rajasthan and is the most widely grown millet. It is high in protein and contains all essential amino acids. It is rich in calcium, iron and other minerals. It also has vitamin E and B-complex. You can make a variety of dishes with bajra like bhakris, porridge, kali or can be used instead of rice which I will be sharing it soon. I feel very happy and satisfied every time I prepare such healthy food for dinner or breakfast as I strongly believe in "Health is wealth".Today let us learn how to make Bajra/Kambu dosa following this easy recipe.

Kambu dosa-Bajra dosa

Kambu Dosa-Pearl Millet Dosa

Kambu Dosa

  Prep Time : 30 mins | Cook Time : Less than 5 mins per dosa

   Ingredients needed

   Kambu/bajra-1 cup
   Par boiled Idli Rice (Idli pulungal arisi)-1/4 cup
   Whole Urad dal- 1/4 cup
   Fenugreek/methi seeds- 1 tsp
   Salt to taste

Recipe Instructions 

Wash and soak all the ingredients together for 6-7 hours or overnight.


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


Allow it to ferment for 5-6 hours.


Prepare just as you make regular dosas.


Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.


When the corners start lifting up, flip it over to the other side. Let the other side also get cooked.


Then remove the dosa from the tawa and serve hot with any Chutney or Sambar of your choice.


To know how to make dosa in detail, check out this post on how to make dosa.


Recipe# 2

Dosa using Kambu flour/Bajra flour

Ingredients needed

Bajra flour -4 cups
Whole urad dal -1/2 cup
Fenugreek -1/2 tsp
Salt to taste

Method

Wash and soak urad dal and fenugreek for 4 hours. Grind it to a smooth and fluffy batter.


Since I used grinder to grind the urad dal, the batter was fluffy. If you use mixer (mixie) add a little more than 1/2 cup of urad dal.


Mix bajra flour with needed water and salt making sure that there are no lumps. Then add the ground urad dal and mix it well. Add water if needed to get a dosa batter consistency.Check for salt.


Then prepare just like you prepare regular dosa.


Note - you can prepare the same recipe with ragi also. Just substitute ragi in place of bajra/kambu in the first recipe and ragi flour in place of bajra/kambu flour in the second recipe. Find 3 more recipes for Ragi Dosa.
Use only whole urad dal without skin for best results.

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24 comments:

  1. wow! very crispy and healthy dosa. Looks yumm..

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  2. Dosa looks simply delicious and mouthwatering. Excellent pics as well.
    Deepa

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  3. Can we make Idallies? I am sure we can

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  4. Many of your dishes have come out very well in the past. This one too will tried this weekend. Thank you so much.

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  5. Our family favourite dosa, am preparing them quite often now.

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  6. Hi padhu, the dosas look lovely. I use millets everyday , the same recipe can be followed with thinai (foxtail millet), samai (little millet) , kodo ( varagu) also. It is better to use the unpolished variety. Pongal, upma, kichdi, idli, rotis, appams, idiappam all can be made with millets.

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  7. Healthy dosa Paddu! Thanks for sharing.

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  8. I'm a fan of your recipes and I have tried many of it which came out awesome . Pls share how to make kambu Kali

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  9. Does the second recipe for millet dosa need fermenting?

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  10. No, Fermentation is not necessary for the second recipe. I prepared the urad dal batter in the morning and mix the bajra flour with urad dal batter before making dosas for dinner. Variation - You can add lot of finely chopped onions, green chilli, ginger and curry leaves if required for added taste.

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  11. Dear Padhu... Love all your recipes... They are simple, healthy and tasty. Your portions are perfect for me and my family. Keep going! Key me know if I can help you in anyway... :)

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  12. Hi Padhu, does the dough need to be kept for fermentation if we use bajra flour bought from store.

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    Replies
    1. Yes, then only you will get soft dosas.

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  13. I did this for tonight's dinner. The ingredients I used kambu 2 cups, whole black ulundhu 1/2 cup and vendhayam. Soaking for 4 hours and ground in mixie. Made dosai, without fermentation, called "pulia" dosai.

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  14. Can you suggest me some best chutney from your recipe to go with it?

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    Replies
    1. Coconut chutney, bell pepper chutney and kara chuntney are my favorites for kambu dosa.

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  15. Hi padhu..today i tried ur first method of dosa and really it came out well... u r a real inspiration for me to experiment with different dishes... thank u so much for ur priceless service..

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  16. Hello Ms Padhu. Can we make flour of pearl millet and then mix it with water and make dosas. Will the taste and quality of dosas differ. Please advise. Like if we make flours of millets and keep them for long and when ever we need we can use it for ready to use method.

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    Replies
    1. You cannot make dosas with just pearl millet flour. You need urad dal. Follow the second recipe if you are using pearl millet flour.

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