Today's recipe is crispy, tasty and healthy Kambu Dosai. Instead of preparing dosai with Kambu Maavu (Bajra flour/ Pearl Millet flour), this method uses whole kambu in the preparation and hence it results in very much crispier dosai.. Kambu is soaked with rice and dal and it is ground to a batter along with spices. The recipe follows..
Yields : Around 40 Dosai
Preparation Time : 15 minutes + soaking time +Grinding Time
Ingredients:
Kambu - 2 cup (Bajra or Pearl Millet)
Idli Rice - 1 cup (Idli Arisi)
Urad Dal - 1/4 cup (UlundamParupu)
Fenugreek Seeds - 1 tsp (vendhayam)
Small Onion - 6 to 8
Red Chili - 4
Cumin Seeds - 1 tsp (Seeragam)
Curry Leaves - few
Salt - As required
Gingely Oil - For Dosai
Procedure:
- Peel small onion.
- Soak Kambu, Idli Rice, Urad Dal and Fenugreek seeds together for 2 to 3 hours.
- After that, take a blender. Grind small onions, Red chili and Cumin seeds for a while and after that add everything which we soaked before to blender. Add also enough salt. Grind everything together. Now our Dosai batter is ready. Let the batter ferment overnight.
- In the morning heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it. Apply oil to it.. Once both sides are done, remove from the pan and serve it!!!
- Serve it hot with sambar and Chutney of your choice. I served it with
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