Kambu dosa also known as bajra dosa or pearl millet dosa is a popular healthy millet dosa recipe which is perfect for breakfast or brunch. This Bajra dosa is made without rice making it a healthy breakfast option served with coconut chutney or tomato chutney. In this recipe, I have shared two ways of making healthy bajra dosa, a fermented bajra dosa and an instant bajra dosa. Learn how to make bajra dosa with step by step pictures and video.Â
Bajra dosa (Kambu dosa)
This is one dosa which I made recently and I was surprised how the textured turned out even with no rice. Loved it to the core and it is perfect for breakfast or a light lunch or for dinner as well. This taste great with any chutney, sambar or anything.
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In this recipe post, I have shared bajra dosa with step by step pictures and video.
What is Bajra ( Pearl millet)?
Bajra is one of the most commonly used millet which is known as Kambu in Tamil or pearl millet in English. It is packed with vitamins, minerals, essential amino acids, fibre, protein, and other nutrients. It helps lower cholesterol, obesity, regulates blood sugar. This millet is perfect during summer days since it has cooling properties.Â
This millet is widely used in cooking and some of the most popular recipes made using pearl millet is Kambu koozh, kambu sadam, millet cake, bajra porridge or Kambu rava dosa.Â
When choosing bajra, use best quality and organic pearl millet for best health benefits. Soaking bajra helps soften the millet and allow it to ferment faster. Also before making koozh or Kambu sadam, soak it before hand so the Kambu cooks faster and better.Â
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Thinai Dosa
Pesarattu
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Jowar Adai
Watch Kambu Dosa VideoÂ
About Bajra Dosa (Kambu Dosa)
Kambu dosa is also known as bajra dosa or pearl millet dosa. It is a nutritious dosa made with bajra, urad dal and fenugreek. Since this dosa has no rice added, it is low in carb and high protein.Â
Most bajra dosa recipe uses rice for making dosa batter. But this recipe uses only bajra, urad dal and fenugreek seeds. The dosa turns out crispy in texture and taste amazing with coconut chutney, tomato chutney, onion chutney or sambar.Â
You can soak the grains together in the morning, grind the batter at night and leave to ferment overnight. So you can make fresh Kambu dosa for breakfast. If you don’t have much time on hand, you can follow the second recipe which I have shared below to make instant bajra dosa. It is made with instant bajra flour and few spices.
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Kambu Dosa IngredientsÂ
Kambu (Bajra | Pearl millet) –Â I used pearl millet for making this recipe. Try to source good quality organic pearl millet for maximum health benefits.Â
Urad dal – I used whole urad dal for making the batter. Urad dal helps to make the batter ferment which makes the dosa crispy in texture.Â
Fenugreek seeds – fenugreek is soaked with pearl millet and urad dal which gives the aroma and taste to the dosa.Â
Kambu Dosa | Bajra Dosa (2 ways) – Fermented and Instant
Bajra dosa batter is very easy to make. You can make it two ways. Fermented and instant version, I prefer the fermented batter more than instant batter. Fermenting dosa batter has more probiotic that is good for digestion.
Instant bajra dosa batter requires mixing alone. It has some type of flour added, I like to use wheat flour to give the texture. You can add chopped onions, chillies, green chillies and spices in the batter. Make the batter thin like rava dosa batter to make crispy dosa.Â
Tips for perfect dosa batter fermentationÂ
- Pearl millet and urad dal has to be soaked for atleast 6 hours before grinding.Â
- Grind the batter in a blender till smooth. But not too smooth. The batter can be ground in a blender itself.Â
- Fermentation time depends on the temperature of the home. In winter it may take long time to ferment. But it takes 8 to 10 hours to ferment the batter.Â
- The consistency of the batter shouldn’t be too thick and too thin. If you make it too thick, then the dosa will be spongy. So adjust the consistency accordingly.Â
Kambu Dosa | Bajra Dosa (2 Ways)
Fermentation Method
Take urad dal, pearl millet and fenugreek seeds in a bowl. Wash them well once. Cover them with water and let them soak for 6 hours. Once soaked, strain the mixture and take them in a blender. Add little water and grind them to a smooth batter. Don’t grind the batter too much, you can make slightly coarse batter. Now transfer this in a large mixing bowl. Add in salt and mix well. Cover and let it ferment overnight or 8 to 10 hours. Next day, give the batter a good mix and make dosa, drizzle oil around the sides and cook till golden on the bottom. Flip over and cook again. Serve.
Instant Method
Mix all the ingredients in a bowl. Make sure the batter is thin. Heat tawa on medium heat. Pour a ladleful of batter from a height. Drizzle oil around the edges. Cook on both sides till golden. serve.
How to Make Kambu Dosa (Stepwise Pictures)
Soaking Kambu
1)Take kambu, urad dal and fenugreek seeds in the same bowl. This is the proportion I used for the dosa batter.
- 1 cup Pearl Millet | Bajra | Kambu
- ¼ cup Whole Urad dal
- ½ tsp Fenugreek Seeda
2)Wash all the ingredients once and soak it in clean water for at least 5 to 6 hours.
Grinding Dosa Batter
3)take the soaked pearl millet and urad dal mixture in a blender.
4)Add some water to the mixture.
5)Grind the mixture to a smooth batter. Don’t add too much water, add little at a time and make it into a smooth batter.
Fermenting Batter
6)Pour the batter into a bowl for fermentation. This batter will rise a lot, so use a large bowl that can hold.
7)Add salt to the batter which helps with the fermentation process.
8)Mix the salt into the batter. Cover the bowl with a lid and let it ferment overnight or at least 8 hours.
Fermented batter
9)This it the fermented batter. It must have risen a lot, top of the batter may have darkened in colour.
10)While mixing you might see so many bubbles which tells the batter has fermented well.
11)Mix the batter really well. if the batter looks thick, you might need to add water to adjust the consistency.
Cook Kambu Dosa
12)Heat a cast iron dosa pan on medium high heat. Take a ladleful of batter and pour in the centre of the pan. Swirl it gently to make thin dosa.
13)The consistency of the batter shouldn’t be too thick and too thin. If you make it too thick, then the dosa will be spongy and not crispy. So adjust the consistency accordingly with water.
14)Drizzle oil around the sides and centre and let it cook till golden brown and crispy.
15)Now the dosa has cooked.
16)Fold the dosa in half and enjoy.
Variations (Instant Bajra Dosa)
Instant Kambu Dosa Recipe – Pearl Millet Dosa Recipe with step wise pictures. Healthy and easy kambu dosa which taste so delicious and nutritious. It taste best with tomato chutney or coconut chutney. You can make this in an instant if you have kambu flour at home. Just mix and make dosa. The dosa turns out to be crispy and so tasty. This is very nutritious.
Ingredients Used
- Kambu Mavu / Pearl Millet – 1 cup
- Wheat flour / Atta – ¼ cup
- Water as needed
- Salt to taste
- Coconut – 2 tblsp grated
- Onion – 1 small chopped finely
- Green Chillies – 2 chopped finely
- Ginger – 2 tsp chopped finely
- Coriander Leaves – 3 tblsp chopped finely
- Oil for making dosa
How to Cook Instant Bajra Dosa
1)For making dosa batter, you can mix everything in a bowl. Take bajra flour, wheat flour in a bowl.
2)Add salt to taste.
3)Add in freshly grated coconut. This is optional.
4)Pour water little at a time and make a smooth batter. You can use a whisk for even whisking. there shouldn’t be any lumps in the batter.
The batter should be slightly thin in consistency.
5)Now add in finely chopped onions, ginger, coriander leaves and green chillies. You can use finely chopped carrots too.
6)Instant bajra dosa batter is ready.
7)Heat a tawa on medium high heat. Pour a ladleful of batter from a height. Drizzle oil around the edges.
8)Cook till slightly golden in the bottom. Flip over and cook.
9)Serve.
Expert Tips
- You can take all the ingredients in the same bowl and soak together.Â
- Don’t grind the batter too much, you can make slightly coarse batter.Â
- Cast iron dosa pan is best for making dosa. It gives perfect colour.
- Adjust the consistency of the batter before making dosa.Â
- You can use oil or ghee for cooking dosa.Â
Storage and Serving
You can store the leftover batter in fridge and use within 2 to 3 days.Â
Bajra dosa can be served with coconut chutney, tomato chutney, onion chutney or sambar.Â
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📖 Recipe Card
Kambu Dosa Recipe | Bajra Dosa | Pearl Millet Dosa Recipe
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Rate
Servings: 6 servings
Calories: 169kcal
Equipment
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Mixing Bowl
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Blender
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Cast iron dosa pan
Video
Notes
- You can take all the ingredients in the same bowl and soak together.Â
- Don’t grind the batter too much, you can make slightly coarse batter.Â
- Cast iron dosa pan is best for making dosa. It gives perfect colour.
- Adjust the consistency of the batter before making dosa.Â
- You can use oil or ghee for cooking dosa.Â
Storage and Serving
You can store the leftover batter in fridge and use within 2 to 3 days.Â
Bajra dosa can be served with coconut chutney, tomato chutney, onion chutney or sambar.Â
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 393mg | Potassium: 124mg | Fiber: 2g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 4mg
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