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4890 Kambu-Dosa

Kambu Dosa

Kambu Dosa

Kambu or bajra is rich in various nutrients like protein, folate, potassium, copper, B-complex vitamin, zinc, calcium, and iron. Bajra is also rich in fiber and helps to maintain blood sugar levels (especially in diabetic people) and also heart health. Kambu dosa is a unique way of including kambu in your diet. These dosas are not only crispy and tasty, but also nutritious.

Preparation Time: 24 hours

Cooking Time: 5 minutes/dosa

Makes- 6 dosas


Broken Kambu (Bajra)- 1 cup

Urad Dal- 1/4 cup

Fenugreek Seeds - 1 tsp

Salt - To taste


• Wash and soak bajra for 5 to 6 hours.

• Wash and soak urad dal and methi together for 5 to 6 hours.

• After soaking grind bajra first and while the bajra is coarse, add urad dal, and methi midway. Grind together to make a smooth batter. Use enough water while making the batter.

• Transfer the batter to a container, add salt as required, and cover the container with a lid.

• Place the batter in a warm place and let it ferment overnight.

• The batter will double in size the next day; add a little water to make it runny so that it can be easy to spread on the tawa.

• Heat a nonstick tawa and grease with a little oil.

• Now add a ladle full of batter on the tawa and spread evenly in circular motions moving outwards.

• Drizzle some oil on top of the dosa and cook until the dosa turns slightly brown.

• Once brown, flip it over, and cook for a few more seconds.

• Serve hot along with chutney or podi.


• You can refrigerate the batter to use later.

• You can use whole bajra too.

• You can use an iron tawa too.

• You can also add vegetables to the batter to make it more nutritious.


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