Kambu Uthappam Video Recipe | Millet Onion Ootappam Recipe

Kambu Uthappam is a soft sponge version of pearl millet dosa batter and I never thought the regular idli dosa batter with little millet addition gives this much response till I posted it in my instagram story. While grinding my usual idli dosa batter casually I shared few video clips (complete video tutorial HERE ) there and it got lot of queries and recipe requests. That time I shared another crispy kambu dosa version since both are more or less similar and here in this recipe I have taken little more urad dal for sponge texture. I can’t completely skip idli rice

so I grind the batter with more or less equal proportion of any kind of millets with it. I have shared the usual millets intakes in our home in the below picture. Also do check varieties of Millet Tiffin Varieties HERE.

Ingredients for Kambu Uthappam Recipe

Idli Rice – 3.5 Cups
Whole Kambu/Bajri/Pearl Millet – 2.5 Cups
Urad dhal – 1.5 Cups
Fenugreek/Venthayam – 1 Tbsp
Salt and Water – As Needed

How to make Kambu Uthappam

• Soak bajri / kambu and idli rice for 5 hours at least.
• Soak urad dhal and fenugreek 2 hours before grinding.
• First grind kambu for 5- 8 minutes in the grinder and then add soaked rice to it.
• Continue grinding for 30 more minutes.
• Later remove the batter to a bowl and grind dal right now.
• When you are doing in large batch, you can grind half of the soaked idli rice with urad dal as well.
• Say in 3.5 cups of idli rice add 2 cups with millet while grinding and the remaining do grind with urad dal, I always do like that and it works well for me.
• Follwo the same technique, rice has to be added to grinder first 5 minutes later add urad dal and grind everything to smooth texture.
• Add enough salt, divide in two bowls, cover it with lid and keep in warm temperature to ferment.
• Give enough room for the batter to ferment ie fill half of the bowl otherwise it will be a big mess to clean it when it overflows.
• Allow to ferment at least 6 – 8 hours.
• When the batter has millets, they quickly ferment so keep watching after 6 hours.
• Heat the dosa pan, dilute the batter for spreading consistency.
• When the pan is hot, pour a ladle full of batter, for oothappam do not spread the batter just thick pancake shape works (check video).
• Sprinkle chopped onion and green chilis, sprinkle oil few drops and 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.
• Here I served it with Beetroot and Coriander Chutney.

Video Tutorial

Print Version

In the last picture you may notice Ragi Semiya, its homemade Idiyappam do check the recipe HERE.