Instant Kambu Dosai | Pearl Millet Dosai

I have posted a fermented batter for making kambu dosai. Kambu dosai will not be tasty if you do not make it in a proper way. I just found the ratio just by a substitution method. First I used half and half of wheat flour. Then modified the recipe. After a few repeated trials, I was able to make an extra tasty kambu dosa recipe. I am sharing it today. I hope, you all like this one. But you need little more cooking time.

Instant Kambu Dosai | Pearl Millet Dosai

Prep Time : 10 mins	Cook Time: 30 mins
Yield: 7 to 9 dosas	Svg Size: 2 dosas
Average Rating: 5 for 5	Calories per Serving: 280
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

1/2 cup kambu maavu or peral millet flour
1/4 cup wheat flour
1/8 cup rice flour
1/4 tsp crushed cumin or seerakam
a pinch of asafoetida
2 tablespoons finely chopped onion
1 tablespoon grated carrot
chopped curry leaves and green chillies
salt as per taste
oil for making dosas

Quick Procedure

Take kambu maavu, rice flour and wheat flour in a bowl. Add salt, asafoetida and cumin seeds. Add a cup of water and mix well.
Add grated carrot, onion, curry leaves and green chillies. Mix well. The batter should be watery. Then only it will make crispy dosas.
It is better to use non-stick griddle for better results. Heat it and grease little oil.
Pour the batter at sides and then fill in the center. Apply little oil at the sides. Maintain low to medium flame. Once the colour changes at top, flip it to the next side. Keep the flame as medium to high. Cook till it becomes crispy and easy to take out.
Make all the dosas similarly. Serve with any delicious chutney.

Stepwise Pictures

Take kambu maavu, rice flour and wheat flour in a bowl. Add salt, asafoetida and cumin seeds. Add a cup of water and mix well.

Add grated carrot, onion, curry leaves and green chillies. Mix well. The batter should be watery. Then only it will make crispy dosas.

It is better to use non-stick griddle for better results. Heat it and grease little oil. Pour the batter at sides and then fill in the center. Apply little oil at the sides. Maintain low to medium flame. Once the colour changes at top, flip it to the next side. Keep the flame as medium to high. Cook till it becomes crispy and easy to take out.