In South India, millet dosa also known as Kambu Dosa is a very delicious thin crepe made using pearl millet. In Hindi, these tiny millets are known as bajra.
Millet dosa is made using whole grains and is also healthy and good in taste and texture. These are very nutritious with breakfast having a good amount of carbs, protein, minerals, and iron. For this recipe, the main ingredient is bajra, urad dal, and rice in equal quantities. This dosa has got a balanced nutrition of carbs, protein, and iron. The recipe is good for all age groups including toddlers.
How to make the Millet Dosa?
Firstly, you need to wash urad dal until the water gets clear. Then, you have to soak it in water for about 4 hours. Wash the rice and Kambu/Bajra together in a large pot. For about 4 hours soak them in ample water quantity. You can also soak bajra for a longer period of time as per your preference. Drain the water from both pots. Add urad dal to the blender jar along with some water. Don’t add too much water as it will make the batter very thin.
Blend it until it becomes smooth and bubbly. To the same jar, you need to add bajra and rice and pour some more water. If your blender jar is small, first transfer the urad dal batter to the pot, then add rice and bajra. Don’t add too much water.
You need to blend the batter until it becomes smooth. The dosa batter must be of smooth consistency as the thin and runny batter will not ferment well.
In the next step, transfer the batter to a large bowl for fermentation. For about 4 to 8 hours, cover and set aside in a warm place. Depending on the indoor temperature and climate, the timing may vary.
It usually takes about 16 hours for the batter to rise, do not allow the batter to over-ferment as may turn sour. These dosas turn slightly hard without fermentation but if you will leave the batter for some time for the fermentation process, good dosas will be made out of the fermented batter. So, allow the batter to rise at least a bit.
Add salt and water as required. Bring it to the pouring consistency.
Take a griddle or tawa until it becomes hot. If you are using a cast iron pan, then sprinkle some oil and grease it well with a kitchen towel or you can also use onion. Wipe off the excess oil and when the pan is hot and a ladle full of batter and pour it into the center. One can make thick or thin dosas as per their liking.
Sprinkle some oil and allow the dosa to cook, until the edges begin to leave the pan then, flip and cook the other side for about a minute. Again, flip it back and cook until it becomes a little crispier. Serve the hot millet dosa with one of your favorite chutneys!
