15 KAMBU (PEARL MILLET) DOSA

Kambu-Tamil; bajra, Bajri(Marathi), sajje-Hindi & North Indian Languages; sajjalu -(Telugu);

Pearl millet is well adapted to production systems characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where othe or wheatr cereal crops, such as maize , would not survive.Today pearl millet is grown on over 260,000 km worldwide. It accounts for approximately 50% of the total world production of millets. Pearl millet grain is comparatively high in protein and has a good amino acid balance. It is high in lysine and methionine + cystine levels. It contains twice as much methionine than sorghum, an important trait for organic poultry production. The grain is also comparatively high in fat, and linolenic acid comprises 4% of the total fatty acids.(source wikipedia)

Kambu dosa-This dish is very common in my native. They also used to prepare kambu rice. As a kid never used to like them and used to show funny faces looking at it. We always liked the thin and crispy dosas, and not adai/pesarattu/ragi/kambu dosa's.
For soft kambu dosas

Kambu/peart millet/bajra flour - 2 cups
Urad dhal - 1 cup
Methi/fenugreek seeds - 1 tsp
Salt as needed


Wash and soak urad dhal along with methi seeds for 2 hours. Later grind to a smooth paste.
In a big vessel mix in flour along with water to a batter consistency, add in the urad dhal paste and salt...(or an other way is after you are done grinding with urad dhal to a smooth consistency, add in the flour with little water in the grinder itself and allow it to get mixed in that itself, so run for another couple of minutes...remove and salt) mix well. Allow it to ferment over night. Next day heat a tawa/griddle, take a ladle full of batter and pour in as dosas...spray some oil and turn to cook other side.



For slightly crisp dosas:
Kambu/pearl millet/bajra flour - 1 1/2 cups
Raw rice - 1/2 cup
Urad dhal - 1/2 cup
Methi/fenugreek seeds - 1 tsp

Wash rice and dhal , soak together with methi seeds and followe the same procedure as above.

In India mom and grandma used fresh kambu/pearl millet. They used to soak and grind them. Here in US, we get just the flour. They also come out well.

Sending this entry to Shama's

Grammathu Kaimanam