Kambu Dosa is a healthy dosa made using bajra or pearl millet. Kambu Dosa Recipe with step by step pictures. Pearl Millet is known by many different names Sajje in Kannada, Kambu in Tamil, Bajra in Hindi, Sajjalu in Telugu, Kambam in Malayalam and Pearl Millet in English. After trying a handful of millet recipes I wanted to try Kambu dosa…..googled around but most recipes used idli rice and I wanted my kambu dosa recipe to use only kambu replacing rice so the handbook my neighbour lended me helped me here….I was convinced withe the recipe as it had only kambu and urad dal exactly the recipe I wanted so tried it immediately.The dosas came out lacy and crispy too as you can see in the pics, and with your favourite chutney you will surely not miss our regular dosas. You can serve it with tomato chutney / red coconut chutney too. Now lets get on to Kambu Dosa Recipe. Pin If you have any more questions about this Kambu Dosa do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Kambu Dosa ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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How to make Kambu Dosa
Your dosa is ready! Serve with idli podi / any chutney of your choice.
Expert Tips
If you want to add idli rice then you can add 1/8 cup urad dal and 1/8 cup idli rice for 1 cup of pearl millet.This yields more crispy dosas. Fermenting time totally depends on your locations climatic conditions. You can refrigerate the batter and store and use it. I used broken kambu, you can use whole kambu too. I used my cast iron dosa tawa , you can use non stick dosa tawa too.
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Instant Kambu Dosa
Kambu dosa a quick and instant version made using bajra flour. Kambu dosa instant version is shared here. Kambu Maavu Dosa a quick instant dosai made with bajra or pearl millet flour. Kambu maavu dosai recipe with step by step pictures. You can serve it with sambar / tomato chutney / red coconut chutney too. Now lets get on to Kambu Maavu Dosa Recipe.
📖 Recipe Card
Your dosa is ready! Serve with idli podi / any chutney of your choice.
Tips
The batter should be very runny.The water measure I’ve given is not accurate, I’ve given it just to give an idea.The dosa will be crisp when you remove from dosa pan and will turn soft once it cools down just like rava dosa.Also you should not spread the batter, the laddle should not touch the dosa tawa itself. Hold the laddle about 10 cm height above the dosa tawa and start pouring.Always use a deep curved laddle while pouring as it holds more and will cover the puter circle fully in one go.Then again you can take the batter another time to fill in the center areas.It is very important that the dosa tawa should be really hot. When you pour you should see the batter spreading by itself with tiny holes in it that the right contistency of the batter and it shows the dosa tawa is perfect for making dosas.You can even pour few drops of water to check if the dosa pan is hot.If you hear a bold shh sound then the dosa tawa is ready.After you make 2-3 dosas check the batter, if it becomes thick adjust by adding little water.I used my cast iron dosa pan.
