Kambu Uthappam | Millet Ootappam Video Recipe

Kambu Uthappam is a soft sponge version of pearl millet dosa batter and I never thought the regular idli dosa batter with little millet addition gives this much response till I posted it in my instagram story. While grinding my usual idli dosa batter casually I shared few video clips (complete video tutorial HERE ) there and it got lot of queries and recipe requests. That time I shared another crispy kambu dosa version since both are more or less similar and here in this recipe I have taken little more urad dal for sponge texture. I can’t completely skip idli rice

so I grind the batter with more or less equal proportion of any kind of millets with it but you can easily replace Idli rice with kambu or any other millet. I have shared the usual millets intakes in our home in the below picture. Also do check varieties of Millet Tiffin Varieties HERE.

Ingredients for Kambu Uthappam Recipe

Idli Rice – 3.5 Cups
Whole Kambu/Bajri/Pearl Millet – 2.5 Cups
Urad dhal – 1.5 Cups
Fenugreek/Venthayam – 1 Tbsp
Salt and Water – As Needed

How to make Kambu Uthappam

• Soak bajri / kambu and idli rice for 5 hours at least.
• Soak urad dhal and fenugreek 2 hours before grinding.
• First grind kambu for 5- 8 minutes in the grinder and then add soaked rice to it.
• Continue grinding for 30 more minutes.
• Later remove the batter to a bowl and grind dal right now.
• When you are doing in large batch, you can grind half of the soaked idli rice with urad dal as well.
• Say in 3.5 cups of idli rice add 2 cups with millet while grinding and the remaining do grind with urad dal, I always do like that and it works well for me.
• Follwo the same technique, rice has to be added to grinder first 5 minutes later add urad dal and grind everything to smooth texture.
• Add enough salt, divide in two bowls, cover it with lid and keep in warm temperature to ferment.
• Give enough room for the batter to ferment ie fill half of the bowl otherwise it will be a big mess to clean it when it overflows.
• Allow to ferment at least 6 – 8 hours.
• When the batter has millets, they quickly ferment so keep watching after 6 hours.
• Heat the dosa pan, dilute the batter for spreading consistency.
• When the pan is hot, pour a ladle full of batter, for oothappam do not spread the batter just thick pancake shape works (check video).
• Sprinkle chopped onion and green chilis, sprinkle oil few drops and wait for couple of minutes to turn brown at the bottom.
• Now flip it and cook the other side for another couple of minutes.
• Serve hot with chutneys or podi.
• Here I served it with Beetroot and Coriander Chutney.

Video Tutorial

Print Version

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Kambu Uthappam Recipe

Author: Sangeetha Priya

Ingredients

• Idli Rice - 3.5 Cups
• Whole Kambu/Bajri/Pearl Millet - 2.5 Cups
• Urad dhal - 1.5 Cups
• Fenugreek/Venthayam - 1 Tbsp
• Salt and Water - As Needed

Instructions

1. Soak bajri / kambu and idli rice for 5 hours at least.
2. Soak urad dhal and fenugreek 2 hours before grinding.
3. First grind kambu for 5- 8 minutes in the grinder and then add soaked rice to it.
4. Continue grinding for 30 more minutes.
5. Later remove the batter to a bowl and grind dal right now.
6. When you are doing in large batch, you can grind half of the soaked idli rice with urad dal as well.
7. Say in 3.5 cups of idli rice add 2 cups with millet while grinding and the remaining do grind with urad dal, I always do like that and it works well for me.
8. Follwo the same technique, rice has to be added to grinder first 5 minutes later add urad dal and grind everything to smooth texture.
9. Add enough salt, divide in two bowls, cover it with lid and keep in warm temperature to ferment.
10. Give enough room for the batter to ferment ie fill half of the bowl otherwise it will be a big mess to clean it when it overflows.
11. Allow to ferment at least 6 - 8 hours.
12. When the batter has millets, they quickly ferment so keep watching after 6 hours.
13. Heat the dosa pan, dilute the batter for spreading consistency.
14. When the pan is hot, pour a ladle full of batter, for oothappam do not spread the batter just thick pancake shape works (check video).
15. Sprinkle chopped onion and green chilis, sprinkle oil few drops and wait for couple of minutes to turn brown at the bottom.
16. Now flip it and cook the other side for another couple of minutes.
17. Serve hot with chutneys or podi.
18. Here I served it with Beetroot and Coriander Chutney.

In the last picture you may notice Ragi Semiya, its homemade Idiyappam do check the recipe HERE.