Recipe
Kambu dosa (Bajra or Pearl millet dosa)
Wellcure
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.
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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