I want receipe for the dosa made of grain called kambu(in tamil)?

Question

kambu is a grain available in southern tamilnadu. i want to know the preparation method of dosa idly made of kambu

Answer 1

Ingredients:

Kambu (Pearl millet) – 3 cups

Black gram dhal – ½ cup

Fenugreek seeds (vendhayam) – 1 spoon

Salt – As required

Recipe:

Soak kambu, Black gram dhal and Fenugreek seeds in water for 6 – 8 hours.

Grind nicely in grinder.

Finally add Salt.

Make dosas using this batter.

Goes well with: All kinds of chutneys.

Tips: For Sweet Kambu Dosa add Jaggery(vellam) instead of Salt. Make sure that Jaggery melted well with the batter. Spread the Grated coconut on one side when u make dosa.

hope u like it. best wishes in trying this.

Answer 2

Kambu can be taken in boiled form as like weight.The powder form can be made as beveraage .Not as dosai.

Answer 3

what i do to make dosa is a buy the kit. Gits ! its the best.

Answer 4

this is one recipy which is full famous

Kambu (Pearl millet) – 3 cups

Black gram dhal – ½ cup

Fenugreek seeds (vendhayam) – 1 spoon

Salt – As required

Recipe:

Soak kambu, Black gram dhal and Fenugreek seeds in water for 6 – 8 hours.

Grind nicely in grinder.

Finally add Salt.

Make dosas using this batter.

Goes well with: All kinds of chutneys.

Tips: For Sweet Kambu Dosa add Jaggery(vellam) instead of Salt. Make sure that Jaggery melted well with the batter. Spread the Grated coconut on one side when u make dosa.

it will be very tasety

Answer 5

*U follow the same method as u do for the dosa / idly made with rice & urad daal !!!!

Just substitute the rice with kambu !!!

Answer 6

Kumbu Idli     

    * Kumbu - 2 cup

    * Urad Daal without skin - 1 cup

    * Salt - 1 teaspoon

    * Baking Soda - A pinch

    * Oil - 3 tablespoon

Method for Idli:

    * Pick, wash and soak the daal  and  kumbu seperately overnight .

    * Grind kumbu coarsely in a blender,whereas grind the daal into a smooth and frothy paste.

    * Now mix the grinded kumbu and daal together into a batter, add salt and keep aside in warm place 8 hours for fermentation.

    * Grease the cups of idle holder well  with the oil and fill each with batter.

    * Steam cook idlis on medium flame for about 10 minutes or until done.

Kumbu Dosas

INGREDIENTS:

    * 3 cups kumbu

    * 1 cup skinless split urad daal (skinless black gram)

    * 3/4 tsp fenugreek seeds

    * Salt to taste

    * Vegetable/ canola/ sunflower cooking oil

PREPARATION:

Learn how to make Dosas with my handy step-by-step photo tutorial.

    * Wash the kumbu and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2" deep. Soak overnight.

    * The next morning, drain all the water from the kumbu and urad daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste.

    * When all the kumbu-daal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

    * Now add salt to taste and keep the Dosa batter aside, covered, for an hour.

    * Put some cooking oil in a small bowl and keep ready. You will also need a bowl of ice cold water, a large, flat nonstick pan, 2 sheets of paper towel, a ladle, a spatula and a basting brush.

    * Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.

    * Fill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.

    * Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.

    * As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around its edges. Now hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.

    * When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.

    * The Dosa is almost done. Fold it in half and allow to cook for 30 seconds more.