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Kambu Uthappam Recipe
Author: Sangeetha Priya
Ingredients
  • 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
Instructions
  1. Soak bajri / kambu and idli rice for 5 hours at least.
  2. Soak urad dhal and fenugreek 2 hours before grinding.
  3. First grind kambu for 5- 8 minutes in the grinder and then add soaked rice to it.
  4. Continue grinding for 30 more minutes.
  5. Later remove the batter to a bowl and grind dal right now.
  6. When you are doing in large batch, you can grind half of the soaked idli rice with urad dal as well.
  7. 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.
  8. Follwo the same technique, rice has to be added to grinder first 5 minutes later add urad dal and grind everything to smooth texture.
  9. Add enough salt, divide in two bowls, cover it with lid and keep in warm temperature to ferment.
  10. 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.
  11. Allow to ferment at least 6 - 8 hours.
  12. When the batter has millets, they quickly ferment so keep watching after 6 hours.
  13. Heat the dosa pan, dilute the batter for spreading consistency.
  14. 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).
  15. Sprinkle chopped onion and green chilis, sprinkle oil few drops and wait for couple of minutes to turn brown at the bottom.
  16. Now flip it and cook the other side for another couple of minutes.
  17. Serve hot with chutneys or podi.
  18. Here I served it with Beetroot and Coriander Chutney.