Kambu dosa (Bajra or Pearl millet dosa)

Prep Time
14 hours
Cook Time
20 minutes
4 persons

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.

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

Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.

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