Saturday, February 7, 2009

Kambu Dosa ( Pearl Millet Dosa)


Kambu (Pearl millet) – 1 1/2 cups
Rice - 1/2 cup
Urad dhal – 1/2 cup
Fenugreek seeds – 1 tsp
Salt – As required


Soak kambu+rice+methi and Urad dhal seperately in water for about 6-8 hrs. I usually soak them overnight and grind it in the morning. Grind kambu+rice and urad dhal seperately and mix both the batter thoroughly to combine. Add salt while mixing. Keep it at room temperature for about 8 hrs to ferment. Make sure the vessel size to store the batter is bigger than the batter amount as the latter will rise once it ferments. Pearl millet batter gives a unique flavor once it ferments. The batter will tend to become watery if it ferments too much. Refrigerate the batter, if you are not making dosas immedietly. Heat a non-stick tawa and pour a laddle of batter in the centre, spread out with the back of the laddle to a thin round. Pour a tsp. of oil over the dosa. Loosen the dosa with a spatula at the edges, turn and cook the other side.. Serve with chutney .

Tips: Use ice cold water while grinding urad dal.

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