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kambu-bajra-sajje-pear-millet-dosa-dosai-crepe-recipe-fermented-version |kannammacooks.com #gluten-free #vegan #healthy #millets #lost #grains #breakfast #fermented #dosa #crepe

கம்பு தோசை-Kambu (Bajra) Dosai |Fermented Pearl Millet Crepe


  • Author: kannamma @kannammacooks.com
  • Prep Time: 8 hours
  • Cook Time: 5 mins
  • Total Time: 8 hours 5 mins
  • Yield: 50 1x

Description

Easy recipe for making tamilnadu style fermented kambu/millet idly/dosai. They are gluten free and vegan.


Ingredients

Scale
  • 1 tablespoon fenugreek seeds
  • 1/2 cup tapioca pearls
  • 1.5 cups urad dal
  • 2 cups rice
  • 2 cups bajra millet
  • 1.5 tablespoon sea salt

Instructions

  1. Wash all the ingredients in tap water 3-4 times draining water every time. Soak all the ingredients in water for a minimum of 2 hours upto 4 hours.
  2. After soaking for 2 hours, grind the ingredients in the following manner. First grind the urad dal. I use a wet grinder to grind. You can use a food processor or mixie too. Urad dal when ground, triples in volume. Be alerted that the urad dal wont increase in volume if ground in a mixie or a food processor. That’s fine. Grind until the dal turns into an incredibly smooth batter. Add water in regular interval while grinding. Add up to 2 cups of water. It took 30 minutes in the traditional stone grinder. It might take upto 5 minutes in the food processor/mixie. Transfer the batter to a big bowl and set aside.
  3. Now add the fenugreek seeds and tapioca pearls/sabudana and grind for a couple of minutes before adding rice and the millet. Slowly start grinding and add up to 2 cups of water in intervals while grinding. Grind until the batter is smooth like mud. It took 40 minutes in the grinder. If using food processor/mixie, grind in 2-3 batches for 3 minutes each batch or until the required texture is reached. Transfer the batter and add it to the dal batter and mix well.
  4. Add salt along with the batter if you live in a hot place where the batter will be fermented in 4-5 hours and adding salt upfront helps in avoiding over fermentation of batter. If you live in a cold place wait for the batter to ferment and later add the salt. Also if you live in a very cold place, ferment the batter inside the oven with the pilot light on. It will keep the place warm there by aiding in fermentation. Hot place – Ferment for 6 to 8 hours. Cold place – Can take upto 12 hours.
  5. Once the batter is fermented, mix well and store in the refrigerator and use it within 3-4 days.
  6. When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan.Cook the crepe for about half a minute on each side, until the bottom is light brown.
  • Category: Breakfast
  • Cuisine: South Indian