Kambu is called "Pearl Millet" in english, "Bajra" in Hindi. Kambu Dosa (Pearl Millet) dosa, a very healthy version of dosa made using Pearl millet ,urad dal and fenugreek seeds. Conventionally for dosa or idli, we use parboiled or idli rice along with urad dal and fenugreek seeds. Here, in this Kambu Dosa, we are not going to use any rice. Instead, we are going to use Pearl Millet, urad dal and fenugreek seeds. Many of us are Diet conscious now a days and doctors are advising us to reduce the rice content and use wheat or millets in place. Millets are so healthy and nutritious. So, once a while, we can make Kambu Dosa instead of the conventional dosa.
Nutrition value of Kambu:
Rich in Iron : Kambu has 8 times higher iron content than rice. Higher Iron content helps maintaining hemoglobin level
Rich in fiber : Pearl millet is very powerful in controlling diabetes. Because of its high fibre content, it tends to digest slowly and release glucose at a slower rate as compared to other foods.
Reduce Bad Cholesterol : It contains phyto chemical, which is called phytic acid believed to increase cholesterol metabolism. It also stabilises the level of cholesterol in the body.
You can also try other Pearl Millet Recipes:
Recipe Card Kambu Dosa | Pearl Millet Dosa:
Kambu Dosa Recipe | Pearl Millet Dosa Recipe
Equipments Needed
- Wet Grinder
- Tawa
Servings: 4 people
Calories: 73kcal
Kambu (Pearl Millet) Dosa, a healthy alternate for the conventional dosa made with rice and urad dal. In this Kambu dosa, we are not using rice. ITs just the millet and urad dal with which the batter is prepared, fermented and tasty crispy dosas are made.
Print Recipe
Ingredients
- 2 Cups Kambu / Pearl Millet / Bajra 1 Cup - 250ml
- ½ Cup Urad Dal
- 1 teaspoon Fenugreek seeds
- 2 tablespoon Sesame Oil For Cooking dosa
Instructions
Preparing Kambu Dosa Batter
- Wash and soak the millet in water for 4 hours. Take urad dal and fenugreek in a vessel, wash and thoroughly and soak for 4 hours
- After 4 hours, drain water from the urad dal and add it to the wet grinder. Grind the urad dal to a nice smooth fluffy batter. Take this batter in a mixing bowl
- Next, add soaked and drained Kambu (Pearl Millet) in the wet grinder. Add water at regular intervals and grind it to smooth batter. Millet takes more time to grind into smooth batter. Its always a good choice to grind urad dal and millet separately to make sure both the batters are smooth.
- Pour the Kambu batter into mixing bowl. Add 2 Teaspoon of Salt and Mix both the batters well.
- Set this batter for fermentation for about 8-12 hours. Keep the batter in the warm place that quickens the fermentation process
- After 8 or 12 hours, the batter would have nicely fermentated and becomes fluffy and raised up. Our Kambu Dosa batter is now ready!
Cooking Kambu (Pearl Millet) Dosa
- Heat a tawa and grease with oil. When the tawa is sizzling hot, pour 1 full ladle of Kambu dosa batter and spread it to a thin dosa.
- Pour a teaspoon of sesame oil around the dosa and cook the dosa in medium flame for about 30 seconds
- Flip the dosa to other side and cook, till the dosa is crispy and golden color
- Repeat this for the rest of the batter.
- Serve the delicious Kambu Dosa | Pearl Millet with Tomato chutney or any chuntey of your choice or Sambar or Idli Podi and enjoy the healthy dosa!
Notes
- If you like crispy dosa, reduce the urad dal to ¼ cup and soak ¼ cup of idli rice
- Fermentation hours may differ according to your climate conditions. If the season is sunny and warm, the batter may get fermented within 4 hours also. So depending upon the climatic conditions make sure to ferment the batter by keeping in a warm place.
Nutritional Info
Nutrition Facts
Kambu Dosa Recipe | Pearl Millet Dosa Recipe
Amount Per Serving (1 Dosa)
Calories 73
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 22g7%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures
PREPARING KAMBU DOSA BATTER
-
Wash and soak the millet in water for 4 hours. Take urad dal and fenugreek in a vessel, wash and thoroughly and soak for 4 hours
-
After 4 hours, drain water from the urad dal and add it to the wet grinder. Grind the urad dal to a nice smooth fluffy batter. Take this batter in a mixing bowl. Next, add soaked and drained Kambu (Pearl Millet) in the wet grinder. Add water at regular intervals and grind it to smooth batter. Millet takes more time to grind into smooth batter. Its always a good choice to grind urad dal and millet separately to make sure both the batters are smooth. Pour the Kambu batter into mixing bowl. Add 2 Teaspoon of Salt and Mix both the batters well.
-
Set this batter for fermentation for about 8-12 hours. Keep the batter in the warm place that quickens the fermentation process
-
After 8 or 12 hours, the batter would have nicely fermentated and becomes fluffy and raised up. Our Kambu Dosa batter is now ready!
COOKING KAMBU (PEARL MILLET) DOSA
-
Heat a tawa and grease with oil. When the tawa is sizzling hot, pour 1 full ladle of Kambu dosa batter and spread it to a thin dosa. Pour a teaspoon of sesame oil around the dosa and cook the dosa in medium flame for about 30 seconds. Flip the dosa to other side and cook, till the dosa is crispy and golden color. Repeat this for the rest of the batter.
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Serve the delicious Kambu Dosa | Pearl Millet with Tomato chutney or any chuntey of your choice or Sambar or Idli Podi and enjoy the healthy dosa!
