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Kambu Idli Dosa batter Version II recipe
This Kambu Idli Dosa batter Version II recipe is for crisp and lace dosa lovers. I have my mom's Kambu Dosa Version I (no urad dhal and no rice in it). This version has both those ingrediets included. Bit time consuming process (soaking and grinding) but your kids never find difference between this healthy and usual dosa :-)
Ingredients
  • Idli Rice - 2 Cups
  • *Whole Kambu/Bajri/Pearl Millet - 1 Cup
  • Urad dhal - 6-8 Tbsp Depends on quality of dhal
  • Fenugreek/Venthayam - 2tsp
  • Salt n Water - As Needed
  • * If using store bought flour just mix it with 1:3 cups of instant bajri flour: idli dosa batter allow to ferment with necessary salt for 8 hours then make crispy dosas as desired.
Instructions
  1. Soak bajri/kambu with rice for 7 hours at least.
  2. Soak urad dhal and fenugreek 3 hours before grinding.
  3. Grind rice and dhal separately to smooth paste
  4. Add Salt and allow to ferment atleast 5-6 hours.
  5. Heat the dosa pan and mix the batter well from top to bottom.
  6. When the pan is hot enough pour a big spoonful of batter and rotate in circular motion.
  7. Wait for couple of minutes to turn brown at the bottom.
  8. Now flip it and cook the other side for another couple of minutes.
  9. Serve hot with chutneys or podi.
  10. We tasted with some unique chutneys.