Kambu Dosa
- 70 min
- not spicy
- Serves 4
Kambu dosa made with pearl millet, urad dal and fenugreek seeds, fermented and cooked on a tawa. Serves 4, about 1 hour 10 minutes, plus soaking and resting.
Ingredients
Bajra (Kambu), For Soaking2 cup
Urad Dal (split), For Soaking½ cup
Fenugreek Seeds, For Soaking½ tsp
Water, For Soaking900 ml
Salt2 tsp
Oil2 tbsp
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 530kcal | 2120kcal |
| Protein | 18g | 73g |
| Carbohydrate | 94g | 374g |
| Fat | 14g | 56g |
| Fibre | 17g | 68g |
| Sugar | 1.1g | 4.4g |
Method
Get ready by measuring the pearl millet, urad dal and fenugreek seeds. Rinse them two or three times until the water is mostly clear.
Soak the pearl millet, urad dal and fenugreek seeds together in 900 ml water for 6 hours. The grains and dal should become soft when pressed.
Drain the soaked mixture. Grind it in a mixie for about 10 minutes with 350 ml water added little by little, until the batter is smooth but slightly grainy.
Transfer the batter to a deep bowl and mix in the salt. Cover and keep it in a warm place for 8 hours, until it rises slightly and smells mildly sour.
Stir the fermented batter for 2 minutes. Add the 250 ml water little by little and mix until the batter is thin and pourable, without thick lumps.
Heat a tawa on medium flame for 2 minutes, until a few drops of water sizzle and dry at once. Lightly grease it with a little oil.
Pour one ladle of batter and spread it into a thin circle. Drizzle a little oil around it and cook on medium flame for 2 to 3 minutes, until the top is dry and the edges are crisp. Flip and cook for 1 minute, until the other side has light brown spots. Repeat with the remaining batter to make about 12 dosas.
Before you start
- How long does Kambu Dosa take?
- 1 hour 10 minutes from start to finish. That is 20 minutes of preparation and 50 minutes of cooking.
- How many people does Kambu Dosa serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kambu Dosa vegetarian?
- Yes. No meat, no fish and no egg.
- Is Kambu Dosa spicy?
- No, it is not spicy.
- What do I need to make Kambu Dosa?
- 2 cup Bajra (Kambu), ½ cup Urad Dal (split), 900 ml Water, 2 tbsp Oil, ½ tsp Fenugreek Seeds, 2 tsp Salt, and a few more listed on this page.
- Do I need a pressure cooker for Kambu Dosa?
- No, it is cooked in an open pot.
- How many calories are in Kambu Dosa?
- About 530 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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