Millet Dosa Kambu Dosa Recipes

MILLET DOSA (KAMBU DOSA)

Steps:

• Add rice and millets/ bajra to a large pot and wash them well at least thrice.
• Add water and soak them for at least 4 hours.
• Add urad dal to another pot. Wash it well and soak for 4 hours.
• Drain the water from both the pots.
• Add dal to a blender jar along with water just enough to blend. I used about 3/4 to 1 cup.
• Blend it till smooth and frothy. Transfer it to a large bowl.
• Add rice and kambu/ bajra to the same jar along with little water. Blend it well until smooth.
• Mix together the batter. If you live in a cold place you can add non iodized salt at this stage. Cover the bowl.
• Ferment it in a warm place for 6 to 8 hours or as needed.
• After fermentation the batter rises well and turns light. Add salt if you have not added before fermenting. Add little water to bring it to a consistency. The consistency must be neither too thick nor too thin (runny). It must be of spreading consistency. Mix well.
• Grease and heat a dosa tawa/ griddle.
• When it is hot enough, pour 1 laddle of batter to the center of the tawa. Begin to spread from the center and make a thick or thin dosa as per your preference.
• Drizzle some oil around the edges. Cook until the edges leave the pan.
• Flip and cook on the other side. Flip back and cook until crisp.
• Serve millet dosai hot with any chutney.