Pearl Milet Dosa - Kambu Dosa - Bajra Dosa - Millet Recipes - Healthy Tiffin with Millets

Pearl millet is a perfect tiffin for relaxed weekends at home. It is a better way to introduce millet-based dishes for your kids for weekend breakfast. 

I like the mild flavour in the pearl millet especially in the dosas. You can smell the mild flavour while cooking the dosas. Pearl millet is called kambu in Tamil and bajra in Hindi is a gluten free whole grain. Due to its numerous health benefits, we have to include in our diet monthly twice or thrice. Kambu flour is mostly used for making instant dosas, and roti. This is a fermented dosa batter recipe and I have used whole pearl millets, rice, black urid dal and fenugreek. I soak the pearl millets along with the rice for 4 hours. Soaking the pearl millets for a longer time helps to blend them better and have perfect soft fluffy texture. You can replace black urid dal with white urid dal. This pearl millet dosa is similar to our mulu ulundhu dosa. This dosa tastes good with small onions chutney, onion garlic onion chutney and ellu podi. Now let's see how to make Pearl millet dosa.

Here is the video link for Kambu Dosa

Check out my other tiffin recipes here

• Idli
• Black urid dal Dosa
• Aapam - Aapam without yeast 
• Ragi flour Upma
• Arisi Upma
• Poori
• Bottlegourd Adai
• Pepper dosa - Milagu Adai
• Rava Upma
• Semiya Upma  
• Vermicelli Vegetable Kichadi
• Rava Dosa
• Ven Pongal  
• Saamai Ven Pongal
• Foxtail millet Ven Pongal
• Kaikuthal Arisi Ven Pongal
• Yellow Split Peas Dal Adai - Pattani Paruppu Adai
• Idli Upma - Upma with leftover Idli

Pearl Milet Dosa - Kambu Dosa - Bajra Dosa Recipe Details

Prep time : 45 minutes
Cook time : 20 minutes
Soaking time : 4 hours
Fermentation : 8 hours
Serves : 6 to 8

Ingredients

• 1 cup idly rice
• 1/2 cup raw rice
• 1 cup pearl millet
• 1/2 cup black urid dal
• 1 tsp fenugreek
• salt
• gingely oil

Cooking Directions

Measure and add the idly rice and raw rice and pearl millet in a big vessel. Rinse well  and soak it for 4 hours. 

Take black urid dal and fenugreek in a separate bowl and soak it for 1 hour. After 1 hour, rinse them 3 times. While rinsing some skins from black urid dal will be seperated. 

Start by grinding the urid dal first. Add it to the grinder and sprinkle water. Grind it for 12 to 15 minutes. 

Next, add the rice and grind it smoothly. Add water in regular intervals and then grind it. Scrape the sides and grind it.

Now transfer the ground batter to a wide vessel. Add some water to the grinder and rinse them and add it to the batter. Add the required salt and mix them well with your palm. 

Close it with the lid and allow them to ferment for 8 hours. After 8 hours, mix the batter well with the ladle. 

Heat the dosa pan on medium heat. Now take a ladle full of batter and start from the centre and gently spread it in a circular motion. Add 2 tsp gingely oil around the dosa.

Use the spatula under the dosa and gently flip the dosa. Cook for 1 more minute and remove from the pan.