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Kambu Dosa

- Submitted by Dahlia on 4th July 2014

(Pearl Millet Crepes, Kambu Dosai, Bajra Dosa)

I have already shared the recipes for Kambu Choru, Kambam Koozh and Bajra Bhakri. These are some of the traditional recipes made  by our ancestors. This is a generation where people no longer stick to a few recipes passed on from their parents. Everyone loves to try something new and exciting. For south Indians, dosa is an ultimate dish that is close to everyone's heart. I have already shared many healthy varieties of dosa before. This is yet another healthy variation to the regular dosa.


Kambu Dosa


  1. Wash and soak the pearl millet, rice, dal and fenugreek seeds and soak it together in enough water for at least 2 hours.
  2. Grind it to a smooth and fluffy batter with the salt and required water.
  3. Let the batter ferment in a warm place for at least 6 hours.
  4. Heat a griddle, add 2-3 drops of oil and wipe it off with a clean kitchen towel.
  5. Pour a ladle full of batter in the center of the griddle and spread it into a thin crepe using the back of the ladle. 
  6. Drizzle 1 tsp of oil around the edges of the dosa.
  7. When the edges are cooked, you will be able to remove it. Flip it and cook the other side too.

Serving Suggestion

Dosa batter with Kambu maavu (Bajra Flour)

If you are using store bought Bajra Flour, just soak the urad dal. Grind it to a smooth paste. Mix the bajra flour, rice flour, salt and required water with it to make a smooth batter. Let it ferment before you make dosas. 


  • You can try the same recipe with other types of millet like ragi or thinai.

Kambu Dosa

Other Millet (Kambu) Recipes

Kambu Koozh Bajra Bhakri Ragi Idli/ Dosai Ragi Vadai
See more...

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