Kambu Dosai (Bajra Dosai or Pearl Millet Dosai)

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 

Kambu Adai (Bajra Adai / Pearl Millet Adai)

Today's recipe is healthy Kambu Adai. Kambu is one of the best millets for Diabetic people. It helps in Bone development in kids. It helps in weight loss  and its good for heart health too.. Hence its a highly recommended Millet for the whole family.

This Adai needs no fermentation also. Try this awesome Adai recipe to lead a healthy lifestyle!!

Makes : Around 25 Adai

Preparation Time : 10 minutes+ Soaking time & Grinding time.

Ingredients:

Kambu                      - 1 cup (Bajra / Pearl Millet)
Raw Rice                  - 1/2 cup (Pacharisi)
Toor Dal                   - 1/4 cup (Thuvaram Parupu)
Channa Dal               - 1/4 cup (Kadalai Parupu)
Urad Dal                    - 1/4 cup (Uluntham Parupu)
Red Chili                   - 2
Coriander Seeds        - 1/4 tsp (Malli)
Cumin Seeds             - 1/4 tsp (Seeragam)
Black Pepper             - 6 to 8 (Milagu)
Big Onion                  -1
Curry Leaves             - few
Salt                            - As required
Gingely Oil               - For making Adai

Procedure:

• Soak Kambu, Raw rice, Toor dal, Channa Dal and urad dal together for 2 hours. Chop Big onion and curry leaves finely.
• After 2 hours, take a mixer- grinder. Grind Red chili, Coriander seeds, Black pepper and cumin seeds for a while and after that add everything which we have soaked before.
• Grind everything together along with little salt. Add also chopped onions and curry leaves to the batter.
• Heat a dosai pan. Spray little oil to it. Add batter to the pan and expand it. Apply oil to it. Once your adai is done on both sides remove from the pan and serve it hot.
• Enjoy it with sambar and Chutney Of Your Choice.