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…
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.
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.
Koozh is the Tamil name for a porridge made from millet. It is commonly sold by street vendors in Tamil Nadu. It is eaten as breakfast or lunch in many places of Tamilnadu. Koozh is a semi solid food, which liquefied before consumption. It is served with side dishes like green chilies, raw onions and pickles. Mostly it is prepared in during the month of Aadi (which falls between the mid of July till the mid of August) in TamilNadu and also served to the public during Aadi month in the amman temples all over TamilNadu. This is one of the traditional and authentic dish of Tamilians from the ancient period.
Also in villages people consume this for lunch with Dry fish curry or Dry fish Stir-Fry. But from my personal I was wondered when I saw, my kids having this koozh happily.
Koozh can be prepared in two different versions:
Salt and tangy version: It is liquefied using buttermilk and salt.
Sweet: It is liquefied by boiling with milk at the last stage and later mixed with sugar.
Health Benefits: Kambu/Pearl Millet/Bajra is high in proteins and has a good balance of amino acids. It is a better source of iron than other grains and ensures a good count of hemoglobin. Due its high fibre content, it helps a lot in weight loss and reduces cholesterol. It is also a powerful in controlling diabetes.