Kambu Dosa

I have already shared the recipes for Kambu Choru, Kambam Koozh and Bajra Bhakri. These are some of the traditional recipes made  by our ancestors. This is a generation where people no longer stick to a few recipes passed on from their parents. Everyone loves to try something new and exciting. For south Indians, dosa is an ultimate dish that is close to everyone's heart. I have already shared many healthy varieties of dosa before. This is yet another healthy variation to the regular dosa.

Ingredients

Pearl Millet (Kambu, Bajra) - 1 cup

Rice (Raw rice or Parboiled) - 1/4 cup

Urad dal - 1/4 cup

Fenugreek seeds - 1/2 tsp

Salt - 1 tsp

Method

Wash and soak the pearl millet, rice, dal and fenugreek seeds and soak it together in enough water for at least 2 hours.

Grind it to a smooth and fluffy batter with the salt and required water.

Let the batter ferment in a warm place for at least 6 hours.

Heat a griddle, add 2-3 drops of oil and wipe it off with a clean kitchen towel.

Pour a ladle full of batter in the center of the griddle and spread it into a thin crepe using the back of the ladle. 

Drizzle 1 tsp of oil around the edges of the dosa.

When the edges are cooked, you will be able to remove it. Flip it and cook the other side too.