Kambu (Pearl Millet) Dosa

Pearl millet is well adapted to production systems characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Pearl millet grain is comparatively high in protein and has good amino acid balance. It is important trait for organic poultry production. (source : wiki)

Kambu dosai is common in our native. Many of us dont give preference to Kambu dosai but this is equally good and tasty as normal dosai. Try Kambu dosai once instead of our conventional dosai and i hope you will like it.

Kambu Dosai


Kambu (Pearl Millet)1 Cup
Urdal¼ Cup
SaltTo Taste

  • Soak the Kambu (Pearl Millet) in a vessel and soak the urdhal separately in another vessel for about 4 hours.
  • Drain the water from Kambu (Pearl Millet) and grind it nicely in a mixer
  • Drain the water from Urdal and grind it nicely in a mixer
  • Mix both the ground batter and add required salt
  • Allow it to ferment overnight.
  • Heat a tawa/griddle, take a ladle full of batter and pour in as dosa… spray some oil and cook other side
  • The yummy Kambu (Pearl Millet) Dosa is ready to serve with coconut chutney

Post a Comment

Hi I have broken kambu...should I soak that also?

what is the english name for kambu

I had asked the english name by accident, I want the hindi name



{facebook#https://www.facebook.com/subbuskitchen} {twitter#https://twitter.com/subbuskitchen} {google-plus#https://plus.google.com/115341265074992717262} {pinterest#https://uk.pinterest.com/subbalakshmi/} {youtube#https://www.youtube.com/channel/UCla9LAE6rFUfNOT-OftJkQg} {instagram#https://www.instagram.com/subbuskitchen/}

Contact Form


Email *

Message *

Powered by Blogger.
Javascript DisablePlease Enable Javascript To See All Widget