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You are here: Home / Indian Recipes / Multi Grain Idli Dosa Batter Recipes / Instant Kambu Dosai Recipe

Instant Kambu Dosai Recipe

September 5, 2012 By Sangeetha Priya 15 Comments

Instant Kambu Dosai : Every day we are running with Sandwich, Cereals, Pan Cakes, Waffles, Egg Scrambles and Desserts so and so…  How do we forget our traditional recipes?  Try this easy and healthy Kambu/Bajri dosa which is purely made of Kambu/Bajri and no Rice or Urad dhal mixed in the batter. This is my mom’s signature recipe and I have served this dosa with healthy Manathakkali chutney which I posted earlier(In the old picture below).

Video Recipe Soon…

Ingredients
Whole Bajri/Kambu/Pearl Millet – 2 Cups
Cumin – 1/2 Tbsp
Raw Shallot – 2-3 Numbers (Optional)
Salt

To Temper
Onion – 1 Number
Curry Leaves- Few
Mustard Seeds – 1/2tsp
Whole Red Chili – 2 Number
Oil – 3/4th Tbsp

Method

  • Soak Bajri and cumin seeds for at least 8 hours or overnight.
  • Grind coarsely with required water and add salt.
  • Chop onion, curry leaves and red chili.
  • Temper Mustard in hot oil then add onion, curry leaves, red chilli saute till onion changes pink color.
  • Allow to cool and add it to the Bajri batter.
    This batter no need fermentation, can make dosas immediately after grinding.

  • Heat Dosa pan, pour the batter, rotate it in circular motion, invert it after 2-3mins and cook well.
  • Now the dosa is ready to serve.

Note:
1. Can also soak chili’s along with Bajri, you can skip adding raw shallots…

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Filed Under: Idli Dosa Varieties, Idli Dosa Varieties, Millet Idli Dosa Varieties, Millet Recipes, Multi Grain Idli Dosa Batter Recipes Tagged With: Bajra Dosa, bajri, Bajri Spicy Pan Cake, crepes without instant rice flour and urad dhal and fenugreek, Diabetics Corner, dosa, Gluten Free Recipes, Healthy Recipes, healthy tiffin for kids, Kambu Dosai, Kambu Recipes, Millet Recipes, No Rice Flour, No Urad dhal, Pearl Millet Dosa, soft crepes, Tiffin Varieties, Traditional Kongu Foods

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Reader Interactions

Comments

  1. chip sirpi

    October 7, 2013 at 7:58 pm

    Also is this dosa soft or crispy? Does it stay soft after a while too? Am wondering if I can pack this for kid's lunch. so asking. TIA.

    Reply
    • sangeethapriya

      October 7, 2013 at 11:29 pm

      Chip Sirpi, this is soft version and it remains softer for long time, of course you can pack this in kids lunch box…

      Reply
  2. chip sirpi

    October 7, 2013 at 7:57 pm

    Can we substitute jowar/sorghum with pearl millet and grind it? Is it safe to eat the jowar husk? In India, we remove the jowar husk and then grind it into flour or make a coarse rava. Will you be able to check with your mother? Thanks much.

    Reply
    • sangeethapriya

      October 7, 2013 at 11:27 pm

      Chip Sirpi thanks for stopping by, yes you can substitute Jowar with pearl millet, check my Jowar Chola Paniyaram recipe to get an idea…http://www.nithaskitchen.com/2013/01/chola-paniyaram-sorghum-kuzhi-paniyaram.html. It's better to remove the husk before using, when you soak the Millet, the husk floats on top and you can strain easily before grinding…

      Reply
  3. Tamilmani Marichetty

    August 1, 2013 at 6:25 am

    Thank you Madam…

    Reply
  4. sangeethapriya

    July 31, 2013 at 12:30 pm

    Thanks sir for visiting my space, this is instant version so no need fermentation, you can use the batter immediately after grinding and the left overs can be stored in fridge for later use…

    Reply
  5. Tamilmani Marichetty

    July 31, 2013 at 11:56 am

    Madam, can we keep it in Fridge and prepare dosa as and when we require…whether we will get dosa if used immediately after grinding it…Normally we keep aside the batter for few hours…

    Reply
  6. Sneha Kutly

    June 26, 2013 at 3:27 am

    Thanks Nitha…Let me try

    Reply
  7. Sangeetha@NithasKitchen

    October 11, 2012 at 1:38 pm

    Thanks Archana, Hope I linked already…

    Reply
  8. Archana Potdar

    October 11, 2012 at 1:34 pm

    Delicious Nitha just add the link to mine and Priya's place. Thanks for linking

    Reply
  9. Sumitha

    September 5, 2012 at 7:32 am

    Good one Sangeetha. Nice to see a healthy recipe.

    Reply
    • Nitha's Kitchen

      September 5, 2012 at 3:49 pm

      Thanks Sumitha!!!

      Reply

Trackbacks

  1. Kambu Sevai Idiyappam using Whole grain Bajri | Lemon Kambu Sandhagai - Nitha Kitchen says:
    November 27, 2018 at 12:14 pm

    […] residues you can mix with dosa batter, check my Kambu dosa recipe to know […]

    Reply
  2. Kambu Dosai Version II | Pearl Millet Dosa with Unusual Chutneys | Mixie Version - Nitha Kitchen says:
    April 23, 2018 at 8:36 pm

    […] Kambu Dosai Version II recipe is for crisp and lace dosa lovers. I have my mom’s Kambu Dosa Version I (no urad dhal and no rice in it). This version has both those ingrediets included. Bit time […]

    Reply
  3. Chola Paniyaram (சோள குழி பனியாரம்) | Sorghum or Jowar or Sola Kuzhi Paniyaram – Nitha Kitchen says:
    April 20, 2018 at 1:03 pm

    […] Kambu/Pearl Millet Dosa Recipe Kambang kool/Pearl Millet Porridge Recipe […]

    Reply

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