February 2016

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<span class="title" id="dnn_ctr2648_dnnTITLE_titleLabel" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; box-sizing: content-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">Kambu Dosai</span></span></div>
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<span style="font-size: small;">Ingredients</span></h2>
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<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Pearl Millet (Kambu)- 1 cup</li>
<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Rice  - 1/4 cup</li>
<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Urad dal - 1/4 cup</li>
<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Fenugreek seeds - 1/2 tsp</li>
<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Salt - 1 tsp</li>
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<span style="font-size: small;">Method</span></h2>
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<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Wash and soak the pearl millet, rice, dal and fenugreek seeds and soak it together in enough water for at least 2 hours.</li>
<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Grind it to a smooth and fluffy batter with the salt and required water.</li>
<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Let the batter ferment in a warm place for at least 6 hours.</li>
<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Heat a griddle, add 2-3 drops of oil and wipe it off with a clean kitchen towel.</li>
<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Pour a ladle full of batter in the center of the griddle and spread it into a thin crepe using the back of the ladle. </li>
<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Drizzle 1 tsp of oil around the edges of the dosa.</li>
<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">When the edges are cooked, you will be able to remove it. Flip it and cook the other side too.</li>
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<span style="font-size: small;">Serving Suggestion</span></h2>
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<li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Serve hot with some chutney</li>
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<span style="font-size: large;">Dosa batter with Kambu maavu (Bajra Flour)</span></h2>
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If you are using store bought Bajra Flour, just soak the urad dal. Grind it to a smooth paste. Mix the bajra flour, rice flour, salt and required water with it to make a smooth batter. Let it ferment before you make dosas. </div>
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Kambu Dosai Ingredients Pearl Millet (Kambu)- 1 cup Rice - 1/4 cup Urad dal - 1/4 cup Fenugreek seeds - 1/2 tsp Salt - 1 tsp ...

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