A nutritious and crispy South Indian crepe made from pearl millet and lentils. This gluten-free dosa has a unique earthy flavor and is a healthy alternative to traditional rice dosas, perfect with chutney and sambar.
Prep25 min
Cook20 min
Soak360 min
Ferment600 min
Servings4
Serving size: 2 dosa
366cal
12gprotein
49gcarbs
Ingredients
1 cup Kambu (Also known as Pearl Millet. Rinse well before soaking.)
0.5 cup Urad Dal (Use whole, skinless variety for best results.)
0.25 cup Poha (Thick variety is preferred for better texture.)
1 tsp Fenugreek Seeds (Aids in fermentation and adds flavor.)
1 tsp Salt (Adjust to taste.)
1.5 cup Water (For grinding, plus more for soaking and adjusting batter consistency.)
3 tbsp Sesame Oil (For cooking the dosas. Ghee can also be used.)
A vibrant and tangy South Indian tomato chutney with a perfect balance of spicy and savory notes. This versatile condiment is a classic accompaniment for idli, dosa, and uttapam, ready in under 30 minutes.
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
About Kambu Dosa, Thakkali Chutney and Pudhina Chutney
Crispy, fiber-rich Kambu Dosai with tangy tomato and mint chutneys – an energy-giving breakfast or dinner!
This chettinad dish is perfect for dinner. With 573.28 calories and 16.11g of protein per serving, it's a high-fiber option for your meal plan.
13gfat
In a large bowl, rinse the Kambu (pearl millet) 3-4 times until the water runs clear. Add fresh water to cover it by at least 2 inches and let it soak for 6-8 hours.
In a separate medium bowl, rinse the Urad Dal and Fenugreek Seeds together. Add fresh water and let them soak for 6-8 hours.
About 30 minutes before you plan to grind, rinse the Poha and soak it in a small bowl with just enough water to cover it.
2
Grind the Batter (20-25 minutes)
Drain the soaking water from the Urad Dal and Fenugreek Seeds. Transfer them to a wet grinder or a high-speed blender.
Add about 1/2 cup of cold water and start grinding. Gradually add more water as needed to grind into a very smooth, light, and fluffy batter. This takes about 15-20 minutes in a wet grinder. Transfer the batter to a large, non-reactive container.
Next, drain the water from the soaked Kambu. Add it to the same grinder. Grind to a smooth paste. It might remain slightly grainy, which is characteristic of this millet.
Drain the soaked Poha and add it to the Kambu in the grinder. Grind for another 2-3 minutes until well combined.
Pour the Kambu-Poha batter into the container with the Urad Dal batter.
3
Ferment the Batter (8-12 hours)
Add salt to the combined batter. Using your clean hands, mix everything together thoroughly for about 2 minutes. The warmth and natural yeast from your hands aid in fermentation.
Cover the container with a lid, leaving a small gap for air to escape. Place it in a warm, draft-free place (like inside a cold oven with the light on) to ferment for 8-12 hours or overnight.
The batter is fermented when it has risen in volume, looks airy with bubbles, and has a pleasant, tangy aroma.
4
Make the Kambu Dosas (15-20 minutes)
After fermentation, gently stir the batter once or twice. Do not overmix. If the batter is too thick, add a few tablespoons of water to achieve a pourable consistency, similar to pancake batter.
Heat a cast-iron tawa or a non-stick skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Lightly grease the tawa with oil using a paper towel or a halved onion.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
Working quickly, use the back of the ladle to spread the batter in a circular motion, moving from the center outwards to form a thin, even crepe.
Drizzle about 1/2 teaspoon of sesame oil around the edges and on top of the dosa.
Cook for 1-2 minutes, until the bottom turns golden brown and crispy, and the edges begin to lift from the pan.
Flip the dosa and cook for another 30-45 seconds. Fold it in half and serve immediately with your favorite chutney and sambar.
134cal
3gprotein
15gcarbs
8gfat
Ingredients
2 tbsp Sesame Oil (divided)
4 medium Roma Tomatoes (roughly chopped)
1 medium Red Onion (roughly chopped)
4 cloves Garlic Cloves
4 whole Dried Red Chilies (adjust to your spice preference)
1 tsp Chana Dal
1.5 tsp Urad Dal (divided)
1 tsp Tamarind Paste
0.5 tsp Jaggery Powder (or brown sugar)
0.75 tsp Salt (or to taste)
0.5 tsp Mustard Seeds
1 sprig Curry Leaves (about 10-12 leaves)
0.25 tsp Hing (asafoetida)
3 tbsp Water (as needed for grinding)
Instructions
1
Sauté the Chutney Base
Heat 1.5 tbsp of sesame oil in a pan or kadai over medium heat.
Add 1 tsp chana dal and 1 tsp urad dal. Sauté for about 1 minute until they turn fragrant and light golden brown. Be careful not to burn them.
Add the dried red chilies and garlic cloves. Sauté for another 30 seconds until the garlic is fragrant.
Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
Add the chopped tomatoes and salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the tomatoes break down and become completely soft and mushy.
2
Cool and Grind the Mixture
Stir in the tamarind paste and jaggery powder. Mix well to combine and cook for one more minute, then turn off the heat.
Allow the mixture to cool down completely to room temperature. This is a crucial step to prevent steam from building up in the grinder.
Transfer the cooled mixture to a blender or grinder jar. Grind to a smooth or slightly coarse paste, as per your preference. Add 2-3 tbsp of water if needed to facilitate grinding.
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
