Bajra dosa, Pearl millet dosa fermentation method

Bajra dosa, Kambu dosai with rice and urad dal, prepared by wet grinding and fermentation method. Quick video recipe with step by step pictures.

I have bought this kambu (whole grain) only couple of times before. Otherwise have bought as flour and make instant dosai or a kanji for breakfast. I have also used whole kambu in kozhukattai as I have posted earlier. This time, it was because of my friend I bought again to try this bajra dosai. Same friend who suggested me to try Chola paniyaram, she sent this dosa picture too and asked me to try.

It turned out super good and I am glad I am consuming healthy millet in some portion atleast. Because this uses equal portions of rice and kambu. It turns out flavourful and delicious, no taste wise compromise. I fermented only partially for 4 hours and made dosa as I did for my chola paniyaram. Somehow like this way, less fermented.

I have soaked urad dal in a bowl and rice + kambu in another bowl. And ground mix together. You can very well soak everything together and grind all together smoothly.

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Kambu dosai – fermentation method

Kambu dosai with rice and urad dal, prepared by wet grinding and fermentation method. Quick video recipe with step by step pictures.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 10 minutes

Cook Time 30 minutes

Servings 16 dosai

Equipments (Amazon Affiliate links)

• Cast iron griddle

Cup measurements

Ingredients

• 1 cup kambu Pearl millet/ Bajra
• 1 cup idli rice
• 1/2 cup urad dal white whole
• Salt as needed

Instructions

• Soak urad, kambu + idli rice for 3 hours.
• First grind urad dal until smooth and fluffy.
• Add ice water gradually while grinding to get it light and airy.
• Remove in a mixing bowl.Then grind kambu + idli rice with salt and little water to a smooth batter.
• Add to the ground urad dal and mix well. Set aside for 4 hours minimum.
• To make dosai, heat a tawa and grease with oil. Do not pour, just smear it with oil.
• Mix the dosa batter well and pour batter in it. Spread into slightly thicker dosai. Drizzle oil if needed.
• Cook in medium flame and wait until 2 mins to make it golden.
• Do not cook in high flame to make it fast. It is important to cook in medium flame.
• Flip and cook 1 more minute. Carefully take it out.

Video

Notes

• If you try to flip before it gets cooked, it might stick to pan. So let it cook well in medium flame. If you try to cook fast in full flame, it turns brown soon, so let it cook in medium.
• Do not add more water in urad dal batter then needed as it turns dosa mushy. Reduce urad dal quantity if yours is a good quality and give lot of volume.

Bajra dosa method:

1. Soak urad dal (separately), kambu + idli rice for 3 hours.
   
2. First grind urad dal until smooth and fluffy. Add ice water gradually while grinding to get it light and airy. Remove in a mixing bowl. Then grind kambu + idli rice with salt and little water to a smooth batter. Add to the ground urad dal
   
3. Mix well. Set aside for 4 hours minimum.
   
4. To make dosai, heat a tawa and grease with oil. Do not pour, just smear it with oil.
5. Mix the dosa batter well and pour batter in it. Spread into slightly thicker dosai. Drizzle oil if needed.
6. Cook in medium flame and wait until 2 mins to make it golden. Do not cook in high flame to make it fast. It is important to cook in medium flame.
7. Flip and cook 1 more minute. Carefully take it out.
   

Serve bajra dosa hot with chutney, podi or anything of your choice. So flavourful!