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bajra dosa
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5 from 4 votes

Bajra dosa | 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.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 16 dosai


  • Cast iron griddle


  • 1 cup kambu Pearl millet/ Bajra
  • 1 cup idli rice
  • ½ cup urad dal white whole
  • Salt as needed


  • 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.



  • 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.