- 6 Months ago
Kambu or bajra is rich in various nutrients like protein, folate, potassium, copper, B-complex vitamin, zinc, calcium, and iron. Bajra is also rich in fiber and helps to maintain blood sugar levels (especially in diabetic people) and also heart health. Kambu dosa is a unique way of including kambu in your diet. These dosas are not only crispy and tasty, but also nutritious.
Preparation Time: 24 hours
Cooking Time: 5 minutes/dosa
Makes- 6 dosas
Broken Kambu (Bajra)- 1 cup
Urad Dal- 1/4 cup
Fenugreek Seeds - 1 tsp
Salt - To taste
• Wash and soak bajra for 5 to 6 hours.
• Wash and soak urad dal and methi together for 5 to 6 hours.
• After soaking grind bajra first and while the bajra is coarse, add urad dal, and methi midway. Grind together to make a smooth batter. Use enough water while making the batter.
• Transfer the batter to a container, add salt as required, and cover the container with a lid.
• Place the batter in a warm place and let it ferment overnight.
• The batter will double in size the next day; add a little water to make it runny so that it can be easy to spread on the tawa.
• Heat a nonstick tawa and grease with a little oil.
• Now add a ladle full of batter on the tawa and spread evenly in circular motions moving outwards.
• Drizzle some oil on top of the dosa and cook until the dosa turns slightly brown.
• Once brown, flip it over, and cook for a few more seconds.
• Serve hot along with chutney or podi.
• You can refrigerate the batter to use later.
• You can use whole bajra too.
• You can use an iron tawa too.
• You can also add vegetables to the batter to make it more nutritious.