கம்பு தோசை-Kambu (Bajra) Dosai |Fermented Pearl Millet Crepe
Easy recipe for making tamilnadu style fermented kambu/millet idly/dosai. They are gluten free and vegan.
- Prep time
- 8 hr
- Cook time
- 5 min
- Yield
- 50 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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.