Kambu Dosa

Ingredients

·             Pearl Millet (Kambu, Bajra) - 1 cup

·             Rice (Raw rice or Parboiled) - 1/4 cup

·             Urad dal - 1/4 cup

·             Fenugreek seeds - 1/2 tsp

·             Salt - 1 tsp

Method

1.    Wash and soak the pearl millet, rice, dal and fenugreek seeds and soak it together in enough water for at least 2 hours.

2.    Grind it to a smooth and fluffy batter with the salt and required water.

3.    Let the batter ferment in a warm place for at least 6 hours.

4.    Heat a griddle, add 2-3 drops of oil and wipe it off with a clean kitchen towel.

5.    Pour a ladle full of batter in the center of the griddle and spread it into a thin crepe using the back of the ladle. 

6.    Drizzle 1 tsp of oil around the edges of the dosa.

7.    When the edges are cooked, you will be able to remove it. Flip it and cook the other side too.

·             Serve hot with some chutney, idli podi, sambhar or any other curries.

Dosa batter with Kambu maavu (Bajra Flour)

If you are using store bought Bajra Flour, just soak the urad dal. Grind it to a smooth paste. Mix the bajra flour, rice flour, salt and required water with it to make a smooth batter. Let it ferment before you make dosas.