Bajra dosa | Kambu dosai - fermentation method
Kambu dosai with rice and urad dal, prepared by wet grinding and fermentation method. Quick video recipe with step by step pictures.
Ingredients
- 1 cup kambu (Pearl millet/ Bajra)
- 1 cup idli rice
- 1/2 cup urad dal (white whole)
- Salt
Instructions
- 1
Soak urad, kambu + idli rice for 3 hours.
- 2
First grind urad dal until smooth and fluffy.
- 3
Add ice water gradually while grinding to get it light and airy.
- 4
Remove in a mixing bowl.Then grind kambu + idli rice with salt and little water to a smooth batter.
- 5
Add to the ground urad dal and mix well. Set aside for 4 hours minimum.
- 6
To make dosai, heat a tawa and grease with oil. Do not pour, just smear it with oil.
- 7
Mix the dosa batter well and pour batter in it. Spread into slightly thicker dosai. Drizzle oil if needed.
- 8
Cook in medium flame and wait until 2 mins to make it golden.
- 9
Do not cook in high flame to make it fast. It is important to cook in medium flame.
- 10
Flip and cook 1 more minute. Carefully take it out.
Cook it from the original
This recipe comes from rakskitchen.net. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on rakskitchen.net