http://www.nithaskitchen.com/2013/07/crisp-n-lace-kambu-dosai-version-ii.html

This Kambu Idli Dosa batter 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 consuming process (soaking and grinding) but your kids never find difference between this healthy and usual dosa :-). I drafted this long time back and usually make it for dinner, somehow managed to click in sun light recently :-). You can make idli/paniyaram with the same batter only thing is the batter consistency should be thick for making idlis anf pouring consistency for dosa.

Ingredients for Kambu Idli Dosa Batter Version II
Idli Rice – 2 Cups
*Whole Kambu/Bajri/Pearl Millet – 1 Cup
Urad dhal – 6-8 Tbsp (Depends on quality of dhal)
Fenugreek/Venthayam – 2tsp
Salt n Water – As Needed
* If using store bought flour just mix it with 1:3 cups of instant bajri flour: idli dosa batter allow to ferment with necessary salt for 8 hours then make crispy dosas as desired.

How to make Kambu Idli Dosa Batter

Soak bajri/kambu with rice for 7 hours at least (Pic 1).
Soak urad dhal and fenugreek 3 hours before grinding (Pic1).
Grind rice and dhal separately to smooth paste (Pic2)
Add Salt and allow to ferment atleast 5-6 hours (Pic 3).
Heat the dosa pan and mix the batter well from top to bottom.
When the pan is hot enough pour a big spoonful of batter and rotate in circular motion (Pic 4).
Wait for couple of minutes to turn brown at the bottom.
Now flip it and cook the other side for another couple of minutes.

Serve hot with chutneys or podi.
We tasted with some unique chutneys.

Green/Red Leaves/Keerai Chutney Or Radish Leaves Chutney
Peanut/Verkalai Chutney – Recipe here
Red Capsicum Chutney – Recipe here

Updated the recipe with recent pictures…

Printable Version

Kambu Idli Dosa batter Version II recipe

This Kambu Idli Dosa batter 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 consuming process (soaking and grinding) but your kids never find difference between this healthy and usual dosa 🙂

Ingredients

Idli Rice - 2 Cups
*Whole Kambu/Bajri/Pearl Millet - 1 Cup
Urad dhal - 6-8 Tbsp Depends on quality of dhal
Fenugreek/Venthayam - 2tsp
Salt n Water - As Needed
* If using store bought flour just mix it with 1:3 cups of instant bajri flour: idli dosa batter allow to ferment with necessary salt for 8 hours then make crispy dosas as desired.

Instructions

Soak bajri/kambu with rice for 7 hours at least.
Soak urad dhal and fenugreek 3 hours before grinding.
Grind rice and dhal separately to smooth paste
Add Salt and allow to ferment atleast 5-6 hours.
Heat the dosa pan and mix the batter well from top to bottom.
When the pan is hot enough pour a big spoonful of batter and rotate in circular motion.
Wait for couple of minutes to turn brown at the bottom.
Now flip it and cook the other side for another couple of minutes.
Serve hot with chutneys or podi.
We tasted with some unique chutneys.