From yesterday’s post, you might have correctly guessed that this week’s recipes are going to be a true treat from villages of Tamil Nadu. I have been collecting many recipes from my grandma and others who still cooks village delicacies. This includes recipes which doesn’t have whole grain in it. Over a period, I have good number of recipes at hand and posted few of them already. Chola dosai, chola paniyaram, and Mudakathan dosai are to name a few. And today, this pearl millet dosa has been included in that list.
Pearl millets are harvested more in India and it is been mainly used to make pearl millet sadam /kanji out of it. But this dosa is an another alternate form of eating it. All my dosas, using whole grains can be prepared in the same way as described here just by changing the whole grain with any of your favourite whole grain.
But I am here posting the another variation so that you can pick any of these two as per the availability of the ingredients at your pantry. Try it out this way using Idly rice. I am sure everyone loves to eat Kambu in this way.
Preparation Time: 30 minutes
Fermentation Time: 6-8 hours
Cooking Time: 20 minutes
Kambu / Pearl millet / Bajra – 1 and 1/4 cup
Idly rice – 1 cup
Urad dal – 1/4 cup, heaped
Fenugreek seeds – 1 teaspoon
Salt – to taste
Water – as required
1) Except Kambu, wash all the ingredients separately and soak in water for 2- 4 hours.Water level should be1 inch or 2 inch above the rice and urad dal quantity.
2) After 4 hours or when you are about to grind all the ingredients, wash kambu well and drain the water completely. Kambu should look moist and there shouldn’t be any water in it.
3) Now, add soaked rice and fenugreek to the grinder and grind it by adding sufficient quantity of water.
4) Meanwhile, take the kambu now in a mixer/blender and make a powder of it without adding water. It will take 5- 10 minutes.
5) Add this powdered kambu to the grinder(which is grinding rice) and continue grinding it.
6) Two minutes after adding the powdered kambu, add urad dal. Continue grinding till it reaches the dosa batter consistency.
7) Add salt to taste and ferment it for 6 to 8 hours.
8) Heat a tawa or dosa pan. Pour a ladle full of dosa batter to the center of the pan and using the same ladle spread it in a circular motion towards outside. Drizzle some oil over the dosa.
9) After few seconds, flip the dosa to cook other side.
10) When both the sides are cooked, transfer the dosa to serving plate and serve hot. We enjoyed it with tomato mint onion chutney and Pirandai chutney.
1) You can also soak kambu for 8 hours in water and then grind it. It generally takes long time to grind and so I always prefer the above method mentioned.
2) Always Serve this dosa HOT for best results.
3) Don’t ferment the batter for more than 8 hours. Usually it tend to ferment quickly. So check after 4 or 5 hours and keep it again for fermentation if required.