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
Method
- Wash and soak the pearl millet, rice, dal and fenugreek seeds and soak it together in enough water for at least 2 hours.
- Grind it to a smooth and fluffy batter with the salt and required water.
- Let the batter ferment in a warm place for at least 6 hours.
- Heat a griddle, add 2-3 drops of oil and wipe it off with a clean kitchen towel.
- 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.
- Drizzle 1 tsp of oil around the edges of the dosa.
- When the edges are cooked, you will be able to remove it. Flip it and cook the other side too.
Serving Suggestion
- Serve hot with some chutney
Dosa batter with Kambu maavu (Bajra Flour)
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.
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