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