While the recipe I have here is the way I know in which kambu dosai is made with the addition of spices. I wanted to change the recipe around a little bit so that it is similar to the regular dosai recipe. Since millet is also carbohydrate rich I add more lentils to get a crispy dosai.
Normally I use whole kambu for this but i have a couple of packets of broken kambu and I used that since i was not going to make porridge with the broken kambu.
|Soak the pearl millet, rice, lentils and fenugreek seeds overnight.|
|Grind the fenugreek seeds and white lentils till it is smooth and fluffy. Remove it to a separate vessel.|
|Grind the pearl millet and when it is getting smooth add in the rice and grind till it is completed smooth.|
|Remove it to the vessel along with the lentil batter.|
|set the batter to ferment overnight. Once fermented mix it with a laddle so the batter looks smooth and is ready for use.|
|Heat a griddle and add a laddle of batter and spread it into circle. Flip on cook on the other side.|
Kambu dosai batter made with whole kambu and plenty of lentils is much lighter and crispier.
Soaking Time: 8 hours or overnight
Batter Grinding Time: 40 minutes
Cooking Time: 20 minutes
- 2 1/2 cups of kambu (pearl millet)
- 1 1/2 cups of idli rice
- 1 1/2 cups of whole urad dal (white lentils)
- 2 tbsp of fenugreek seeds
- salt to tasteFor the Dosai
- Wash the kambu in several changes of water and let it soak overnight. Wash and soak the rice and lentils. Soak the fenugreek seeds.
- Grind the soaked fenugreek seeds and when it is looks almost blended add the lentils to it and blend to a smooth batter, remove to a vessel. I let the grinder run for about 20 minutes.
- Next add the soaked millet and let it grind till most of the millet has been blended, add the rice to this and continue to grind till it becomes a smooth batter.
- Remove the millet rice batter to the lentil batter, add salt and mix it well and leave it overnight to ferment.
- Note:Where it is cold and fermenting is a problem, put it in the oven or microwave with the light oven overnight and it should ferment nicely.
Serve with chutney of choice.
- Heat a dosai pan or griddle, wipe some oil on it with some cloth.
- Add a laddle of batter and spread it in a circle.
- Add oil along the edges of the dosai, let it cook on one side and then flip and cook on the other side.
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