As I have shared recently, Kambu/bajra idly dosa batter, thought of sharing dosa using the batter. You can also make Idlies and Kuzhipaniyaram using the same batter. It goes perfect for breakfast, you can also use this for dinner but it’s good to consume 2 to 3 hrs before you go to bed. Let me share the recipe…
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Kambu / Pearl Millet / Bajra Dosa
- Kambu/Pearl Millet/Bajra Idly Dosa Batter – 2 cups
- Water – 3 tbsp
- Oil – 2 tbsp.
Making of Kambu / Pearl Millet / Bajra Dosa –
- Take the batter in a wide mouth bowl, pour the batter to the bowl along with water.
- Mix it well, so that the batter comes to the right consistency.
- Heat the tawa, rub it with oil, pour a ladle full of batter in the center of the tawa and spread it in circular motion all over the tawa.
- Drizzle little oil along the sides and on the top of dosa, wait until it starts turning golden borwn.
- Swap the side and cook for another min.
- Remove from fire.
Serve it with Chutney and Sambar. Also, it goes out well with Tangy Brinjal curry or Dry fish curry.
Note: You can also add finely chopped onions and vegetables, in this dosa.
Kambu is known as Pearl Millet in English and Bajra in Hindi. Kambu is one among the traditional diet from our ancestors. Actually, kambu is commonly used consumed during summers as they are a good source of natural coolant to the body, so most of the houses would have kambu porridge for their lunch in south India. Kambu Koozh or Pearl Millet Porridge is one among the most important dish found in all tamil houses during summer. Also you can make Kambu Laddu or Pearl Millet Ladoo which would be liked by kids. But you can also consume kambu koozh or rice during winter or rainy days with dry fish curry or tangy brinjal curry as side dish.
It’s Friday and I am taking to Fiesta Friday #156 hosted by Angie@thenovicegarderner.
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Kambu / Pearl Millet / Bajra IDly Dosa Batter
Health Benefits of Kambu / Pearl Millet / Bajra – Kambu is been a good source of coolant to the body. Also, they are good for treating constipation, acidity. Having kambu for breakfast, prevent blood sugar spikes and keep us full until the lunch and so very good for Diabetes people and helps in weight loss.
This Kambu Idly Dosa batter is perfect for a diabetes person, as there is no rice or rice flour in it. But it needs to be fermented overnight. Let me share the recipe…
- Kambu / Pearl Millet / Bajra flour – 3 cups
- White Lentils / Ulundu / Urad dal – 1 cup
- Salt to taste
Making of Kambu / Pearl Millet / Bajra Idly Dosa Batter –
- Soak white lentils/ulundu/urad dal in water for 4 to 5 hrs, drain the water and grind it to a fine paste by adding little water.
- Take kambu /pearl millet flour in a wide mouth bowl, pour the ground white lentil, add salt to taste.
- Pour water little by little, start mixing the batter well with your hands, so that the batter gets mixed well, make sure no lumps are formed.
- Cover and let it ferment overnight.
- After fermented, transfer it to an air-tight container.
- Refrigerate as it stays fresh for 4 to 5 days.
Note: While preparing Idly or Dosa, take a small portion of the batter, add water and adjust to the consistency of the batter and start preparing it. This helps the rest of the batter to stay fresh for a week time.
As most of us are looking out for healthy recipes, but like to have desserts especially when it comes to cakes, who say no? So thought of making a healthy cake, this resulted in my vegan Coffee Cake with walnuts. Already I shared my Coffee Cake with Nutty crunch and this cake is very special and completely different from that as it has no eggs, no butter, no sugar, and no milk and prepared with wheat flour/atta.
This cake is very healthy dessert and good not only for weight watchers, but also for diabetes people. Also this tastes yum, and has the soft and fluffy texture which would be liked by everyone. Enjoy your winter by giving a try to this healthy and delicious Vegan Coffee Cake. Let me share the recipe…
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Awwww. Its Friday, taking my cake to Fiesta Friday #149 hosted by Angie@thenovicegarderner.
Vegan Coffee Cake with Walnuts
- Wheat flour / Atta – 1 ½ cups
- Baking powder – 1 tsp
- Cinnamon powder – ½ tsp
- Salt – ½ tsp
- Walnuts – ½ cup
- Oil – 1 cup
- Black Coffee – 1 cup
- Lemon Juice – 1 tsp
- Organic Brown Sugar – 1 cup
Making of Vegan Coffee Cake with Walnuts –
- Sieve the wheat flour, cinnamon powder, salt and baking powder, all together in a bowl. Keep it aside.
- Crush or finely chop the walnuts to pieces and keep it aside.
- Take a wide mouth bowl, pour oil, black coffee, lemon juice and add the organic brown sugar, mix it well until the sugar is completely dissolved.
- Take 2 tsps of sieved flour and keep it aside.
- Add the leftover sieved flour to the black coffee mixture, little by little and fold them well without any lumps.
- Meanwhile preheat the microwave to 180 degree C and grease the cake tray.
- Add the walnuts to the reserved sieved flour and mix it well. Make sure that the walnuts have got coated well with the flour.
- Add walnuts along with the flour to the cake batter and mix it well. Refer the above video for the consistency.
- Transfer the cake batter to the greased tray and bake it for 5 to 10 mins or until a tooth pick inserted in the centre of the cake comes out clean at 180 degree C.
- Once baked, let the cake rest for 5 mins and transfer the cake to a plate.
Serve hot or at room temperature or chilled. Perfect for a tea-time or perfect for brunch with a scoop of ice cream.