We all know that breakfast is an important meal of the day and making it nutrituous is equally important.. I generally feel a lot of the breakfast options are quite healthy like Idli, dosai, upuma etc.. Now the health freaks in us wants to make it even more healthier.. Like really guilt free. I tried this Kambu Dosai and it was delicious and I am sure I will be making this again... I ahve added a lot of veggies to this. Veggies and spices are your choice. Add them according to liking and preference. Make sure to cut them small or grate finely. Also it is better to add the black pepper powder just before making the dosai. The health benefits of Kambu are “helps in lowering cholesterol, helps in maintaining a healthy heart, solves acidity problems, helps with stomach digestion etc” It is a gluten free grain and is very well suited for people with Celiac disease and it is also very rich in fiber..
Ingredients
Kambu / Pearl Millet / Bajra - 4 cups
Urad Ulutham Parupu / Dal - 1 1/2 cups
Fenugreek Seeds - 1/2 tea spoon
Oil - 1 tea spoon per dosai
Salt - 1 1/2 tea spoons
Carrot - 1 cup (grated)
Beans - 1 cup (cut thinly)
Coriander Leaves - 1 cup (finely chopped)
Curry Leaves - 1/2 cup (finely chopped)
Ginger - 2 table spoons (finely grated)
Green Chili - 2 table spoons (finely chopped)
Black Pepper Powder - 2 table spoons
Method
Soak the kambu in enough water for 5 - 6 hours. Also soak the urad dal and fengreek seeds for 5 - 6 hours
With the help of a ginder, grind the above to a smooth batter.
Add salt and set aside
The batter is ready to use now or allow it to ferment for another 4 hours. Refrigerate until use
I used the batter after 2 days in the fridge. Take the required quantity and add all the vegetables (carrot, beans, coriander leaves, curry leaves, green chili, ginger) and mix well
Add the black pepper powder and mix well
Now heat a tawa and drizzle 1/2 tea spoon oil.
Spread the batter on the hot tawa and reduce the heat to medium
Allow it to cook on one side and drizzle more oil, flip and cook the other side
Please note that this dosai will take longer time to cook than the regular rice dosai.
Remove from the tawa and serve hot with chutney or sambar
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36
Sending this to Cooking with grains, Pari's page
Ingredients
Kambu / Pearl Millet / Bajra - 4 cups
Urad Ulutham Parupu / Dal - 1 1/2 cups
Fenugreek Seeds - 1/2 tea spoon
Oil - 1 tea spoon per dosai
Salt - 1 1/2 tea spoons
Carrot - 1 cup (grated)
Beans - 1 cup (cut thinly)
Coriander Leaves - 1 cup (finely chopped)
Curry Leaves - 1/2 cup (finely chopped)
Ginger - 2 table spoons (finely grated)
Green Chili - 2 table spoons (finely chopped)
Black Pepper Powder - 2 table spoons
Method
Soak the kambu in enough water for 5 - 6 hours. Also soak the urad dal and fengreek seeds for 5 - 6 hours
With the help of a ginder, grind the above to a smooth batter.
Add salt and set aside
The batter is ready to use now or allow it to ferment for another 4 hours. Refrigerate until use
I used the batter after 2 days in the fridge. Take the required quantity and add all the vegetables (carrot, beans, coriander leaves, curry leaves, green chili, ginger) and mix well
Add the black pepper powder and mix well
Now heat a tawa and drizzle 1/2 tea spoon oil.
Spread the batter on the hot tawa and reduce the heat to medium
Allow it to cook on one side and drizzle more oil, flip and cook the other side
Please note that this dosai will take longer time to cook than the regular rice dosai.
Remove from the tawa and serve hot with chutney or sambar
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36
Sending this to Cooking with grains, Pari's page
healthy nutritious dosai
ReplyDeletekambu dosa looks wonderful and healthy.
ReplyDeleteHealthy Dosa akka
ReplyDeletesuch an healthy and yummy dosa :) looks very very inviting !!
ReplyDeleteLooks tasty and real healthy one !
ReplyDeleteTasty and mouthwatering looking dosai.
ReplyDeleteDeepa
I love this dosa..looks very nice..
ReplyDeleteHealthy and filling dosa. A perfect breakfast.
ReplyDeleteThats a lovely challenge Sowmya.
ReplyDeleteHad a query though. I have millet flour in my stock and was wondering if I can use it instead of Bajra. In case we can, do I stick to the same ratio as Bajra to Urad dal ? I'll drop by soon for your reply. Thanks in advance.
Yes the ratio is almost the same.. one you need to do is to add water to the flour and make a paste and then add this paste to the urad dal batter and then mix well and add enough water to make it to the correct consistency
DeleteThanks a lot Sowmya !
DeleteI was searching for a kambu recipe and atlast ended in ur blog.thanku for ur recipe.will try this soon and give feedback.
ReplyDelete