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Kambu Dosai
Servings Prep Time
4people 30minutes
Cook Time Passive Time
10minutes 6-8hours for fermentation
Servings Prep Time
4people 30minutes
Cook Time Passive Time
10minutes 6-8hours for fermentation
Ingredients
Kambu/Bajra/Pearl Millet Dosai Batter from scratch :
Instant Bajra/Kambu Dosai batter :
Instructions
Preparation of Batter from scratch
  1. Soak Idli Rice, Millet, Urad dal and fenugreek seeds together for upto 3 hours. If you want you can reduce idli rice and add more Pearl Millet but after having tried various proportion combination I felt that equal amount of Idli Rice & Bajra/Kambu works best
  2. Grind them to a smooth batter by adding water at regular intervals. I used my mixie to prepare batter since I don’t have grinder here
  3. Let it ferment for atleast 6-8 hours (depending on the weather in your place). Then start making dosai by spreading the batter evenly on Dosai Tawa, drizzle oil and wait until both sides are cooked
  4. Golden brown Kambu Dosai is ready to be served
  5. You can also make slightly thicker dosais like this one below. If the batter is well fermented they turn out spongy and soft like regular Set Dosa
Preparation of Bajra/Kambu Dosai from instant batter:
  1. Mix Bajra Flour, Rice flour and semolina with 3 cups of water. Add salt..The batter should be runny and thinner than the regular dosai batter. Add extra water if required
  2. Let it rest for 15 minutes
  3. Heat oil in a Dosa Tawa and add mustard seeds,jeera seeds, curry leaves,hing, chilli powder
  4. Saute for a minute and add this tadka to Dosai Batter
  5. Mix everything together
  6. Start pouring the batter on to a hot tawa and wait until both the sides are cooked
  7. Crispy Bajra Flour Dosai is ready to be served
  8. For the tadka you can aslo add finely chopped onions, green chillies, black pepper corns and cashewnuts if you want.
  9. I kept it real simple and added only basic ingredients
Recipe Notes

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