Prep Time: 14 Hours

Cook Time: 20 minutes

Servings: 04 Servings

Kambu (or known as Bajra in North India) is the most widely grown millet variety in India. It is easy to digest and high in nutrition – having almost 8 times the iron content found in polished rice. Add a nutritious variety to your dosas by using kambu instead of normal rice. Here is the traditional method, which uses millets in whole form and requires fermentation overnight.

Ingredients

• Kambu or pearl millet : 1.5 cup
• Whole urad dal : 1/2 cup
• Methi seeds – 1/4 tsp
• Salt as needed
• Water as needed

Method

• Soak fenugreek seeds and urad dal in a bowl and the millet separately in another bowl.
• Let them soak for 4 to 6 hours.
• Drain the water and grind urad dal and methi seeds to a fine paste.
• Transfer to a large container and now grind the soaked kambu.
• Mix both the batters, add salt if needed.
• Cover and let it ferment overnight.
• Next day, give the batter a gentle mix and make dosas on a medium flame.

Don’t have time for fermentation? Head over to the Instant Kambu dosa.

Wellcure Tip:Make this dosa even healthier by adding shredded veggies like cabbage, carrots, onion, coriander leaves etc before flipping over.

Eating guide

• Food group: Millets.
• Millets are gluten free, rich in fibre and high on nutritional value. They are a good option to add variety to your meals or when you want to go grain free. Have them in place of your regular rice dosas . Serve with Veg curry or chutney of choice.

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