Every day we are running with Sandwich, Cereals, Pan Cakes, Waffles, Egg Scrambles and Desserts so n 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.
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Chop onion, curry leaves and red chili.
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Temper Mustard in hot oil then add onion, curry leaves, red chilli saute till onion changes pink color.
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Allow to cool and add it to the Bajri batter.
This batter no need fermentation, can make dosas immediately after grinding.
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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…
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.
Chip Sirpi, this is soft version and it remains softer for long time, of course you can pack this in kids lunch box…
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.
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…
Thank you Madam…
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…
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…
Thanks Nitha…Let me try
Thanks Archana, Hope I linked already…
Delicious Nitha just add the link to mine and Priya's place. Thanks for linking
Good one Sangeetha. Nice to see a healthy recipe.
Thanks Sumitha!!!