Kambu Dosai Recipe
Dosa is the most mainstream South Indian recipe that one can consider. With unlimited assortments, this breakfast recipe is adored by everybody. An enticing recipe for brunch and breakfast, Millet Dosa is a sound variety that is made with squeezed rice, urad dal and pearl millet. The fresh pancakes are served best with coconut chutney, sambhar and green chutney. Ensure that the batter is aged well and the dosa is certain to taste divine. Pair it with various chutneys and some firm vadas for a total meal. This renowned brunch recipe is able for local parties as well.
Kambu Dosai Recipe
Ingredients
- 1 cup Pearl Millet (Bajra, Kambu)
- 1/4 cup Urad Dal
- 1/4 cup Rice (Raw pr Parboiled rice)
- 1/2 tbsp Fenugreek seeds
- 1 tbsp Salt
Instructions
- Wash and drench millet/bajra, fenugreek seeds, urad dal, in warm water for 4 to 6 hours or until doubled in size. Before grinding, absorb the poha 1/3 glass water for 15 to 20 mins.
- Channel the water from the dal and millet blend. Grind into fine paste utilizing crisp water.Once done, grind the drenched poha too and add it to the dal-millet paste and blend well.
- Leave this batter to mature medium-term or until you see little bubbles over the best. Dissimilar to different batters it doesn't increment in volume yet you may watch minuscule bubbles and slight harsh smell to it. Following day, add salt to taste and alter the consistency to spreadable thickness.
- Warmth a tawa until hot and pour a ladlefull of batter and spread it in roundabout movement like normal dosa. Shower few drops of oil along the edges and focus. Cook until brilliant in shading. When done, roll/crease present with coconut chutney, sambhar and nut chutney.
