Kambu Dosai | Pearl Millet Dosa | Millet dosas for Diet

Kambu is one of the millets having more micro-nutrients. Kambu is high in fiber. It has a high glycemic index. It keep us filling for more time and hence it is good for weight loss diet. if you are planning to work late night, you could have this kambu dosa in your dinner. It will keep you more active and subtle your hunger.It has a lot more benefits to. This dosa will be comfortable for diabetes.

I referred this recipe from Padhu's Kitchen . I do not have whole pearl millet here. I am making use of kambu flour. In this recipe, I have used kambu maavu and followed a fermented kambu dosa batter. My personal opinion is it has a little of bitterness in the dosa. So having it with tangy chutneys and little chopped onions will be the best option.

Recipe Source: Padhu's Kitchen

Kambu Dosai | Pearl Millet Dosa | Millet dosas for Diet

Prep Time : 2 hours	Cooking Time: 20 mins
Yield: 2 cups	Serving Size:  3 dosas	Calories per Serving:  300

Ingredients

• Urid Dhal - 1/4 cup
• Parboiled Idli Rice - 1/4 cup
• Fenugreek - 1/2 Teaspoon
• Kambu Maavu or Pearl Millet Flour - 1 cup
• Salt - as per taste

Quick Procedure

• Soak rice, urid dhal and fenugreek for 2 hours
• Take kambu maavu or pearl millet flour in a bowl. Add salt and water to it. Mix it well to for a thick batter.
• Take urid dhal, fenugreek and rice in a blender and grind it to soft batter Add this batter to kambu flour batter. Give a good mix.
• Let this batter ferment for 6 to 9 hours, depending upon the climate and room's temperature.
• It will bubble and raise up. Now the batter is ready to use. You can make dosas out of the batter and serve with tangy chutneys.

Stepwise Pictures

Take kambu maavu or pearl millet flour in a bowl.
Add salt and water to it. Mix it well to for a thick batter.
Add salt and water to it. Mix it well to for a thick batter.


Soak rice, urid dhal and fenugreek for 2 hours
Take urid dhal, fenugreek and rice in a blender and grind it to soft batter


Add this batter to kambu flour batter. Give a good mix.


Let this batter ferment for 6 to 9 hours, depending upon the climate and room's temperature.
It will bubble and raise up.
Now the batter is ready to use. You can make dosas out of the batter and serve with tangy chutneys.