Kambu Kaara Dosai Bajra Tomato Dosa | கம்பு தக்காளி கார தோசை

I usually add Whole grains like Pear Millet(Kambu)/Ragi/Jowar in the form of idli/dosa and I rarely give white/regular dosa/idlis to kids…So today’s recipe is a tangy and bit spicy Kambu Kaara Dosai Bajra Tomato Dosa . Kids tolerated the spiciness as I replaced most red chili with red capsicum / bell pepper….Try this to your kids they love it and healthy too….

Recipe Source :- Own

Ingredients for Kambu Kaara Dosai Bajra Tomato Dosa

Kambu/Pearl Millet/Bajra/Bajri – 1 Cup
Idli Rice – 3/4 Cup (Alternate with regular rice but increase another 2 Tbsp of Urad dal)
Urad Dal – 5 Tbsp
Whole Red Chili – 1-2 Numbers
Fenugreek/Venthayam – 1/2tsp
Hing/Asafoetida – A Pinch
Salt – As Needed

To Saute and Grind
Tomato – 1/2 Number (Large)
*Red Capsicum/Bell Pepper – 1/4 Number (Large)
Ginger – A Small Piece
Salt -1/2tsp

* You can alternate capsicum with red chili powder

How to make Kambu Kaara Dosai Bajra Tomato Dosa

Soak whole millet/kambu and rice for at least 6 hours or overnight (Pic 1).
Grind it to bit coarse paste and allow fermenting with necessary salt.
Saute chopped tomato, capsicum, ginger and salt in 2tsp of oil till raw smell disappears (Pic 2).
Allow to cool and grind to fine paste.
After 6 hours of fermentation, add the red paste with the fermented batter (Pic 3).
Add water if needed to make the batter for dropping consistency (Pic 4).
Heat dosa pan, add 1/4-1/3 cup of batter in circular motion (Pic 4).
Thin or thick dosa, it totally depends on your taste and both works well.
I usually don’t add oil/ghee for dosas, it’s up to you and when one side is done, flip it (Pic 5).

When both sides are done, remove it from the pan and repeat the same process for remaining batter.
Serve the hot dosa with Chutney or Sambar/Kuzhambu Varieties.
Today I served it with Red capsicum chutney….