SPROUTED KAMBU DOSA / SPROUTED BAJRA / DARK MILLET DOSA

Hi Everyone,

KAMBU DOSA!! Bajra or Dark millet is very very good for health .But making tasty dishes out of it is important in our home.Even though I make healthier food if it is not tasty no one will eat it.

Dosa is favorite for everyone so I add all healthy ingredients in dosa batter and make yummy,crispy yet healthy breakfast and dinner.

My mother advises to add kambu along with urad dal while grinding to make kambu dosa.But I will not prepare in that way , Bcoz it looks like I need to make same variety of dosa for 2 -3 days and everyone feels bored.

So I make basic dosa batter (recipe here) and refrigerate it . Whatever variety dosa I want to prepare I will add that powder or puree to required amount of dosa batter just 7 hours before cooking and leave them for fermentation.

This way I can make variety of dosas in a week and it wont get repeated also.

Kambu dosa I will make sprouts ( recipe here) with kambu , sundry for a day and grind them to fine powder and store them for months,Whenever needed I will mix them with batter and make dosa.

SERVINGS : YIELDS ABOUT 15 DOSAS.

The recipe is as below,

INGREDIENTS:

Kambu / Bajra / Dark millet sprouts powder – 1 cup ( sprouts recipe here).

Dosa batter – 3 cups ( recipe here).

Salt – 1 tsp.

Water – 1/2 cup ( appx).

Oil – as required.

NEEDCLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

PREPARATION :

1. In a wide bowl mix dosa batter , bajra powder , required water and salt ( as dosa batter already has salt add little).
   Instead of bajra powder if you are adding bajra means soak 1 1/2 cup bajra for 6 hours grind them with required water and mix it to dosa batter.
   
   
   
2. Leave the batter for fermentation for 6 hours ( half day).
3. After half a day of fermentation you can see the batter has raised foamy , mix well.
   
4. Heat your iron skillet , spread little oil and pour a ladle full of batter.
5. Spread the batter evenly to form thin circle.
6. Sprinkle little oil around the corners of dosa.
   
7. Boil the dosas in low or medium flame for 3 mins and then in high flame for 1 minute.
8. When dosas started to turn brown flip them using spatula and boil for 2 more mins.
   
9. Unlike normal dosas ,kambu dosas will take time to cook so cook patiently and don't be in hurry.
10. Remove from skillet and serve hot with your favorite sidedish.
    
11. I served with onion chutney.
12. Some of the sidedishes that goes well with Kambu dosa are,
    1) Tomato kara chutney.
    2) Tomato thokku.
    3) Coconut mint chutney.
    4) Kerala coconut chutney.
    
    
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