Tag Archives: kambu

Kambu Dosai recipe / Pearl Millet Dosa recipe / Bajra Dosa recipe

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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

Ingredients:

  • Kambu/Pearl Millet/Bajra Idly Dosa Batter – 2 cups
  • Water – 3 tbsp
  • Oil – 2 tbsp.

Making of Kambu / Pearl Millet / Bajra Dosa –

Preparation:

  • 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 Dosai Maavu recipe / Pearl Millet Batter recipe / Bajra Idly Dosa Batter

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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…

Ingredients:

  • 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 –

Preparation:

  • 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.

Kambu / Bajra Koozh or Pearl Millet Porridge

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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.

Check out my Ragi Koozh / Finger Millet Porridge (Salt Version). Check out my views regarding AADI MONTH.

Let me share the first version – Salt and Tangy Kambu Koozh first…

Ingredients:

  • Kambu / Bajra / Pearl Millet – ½ cup
  • Raw rice – 1 tbsp
  • Thick Buttermilk – ½ cup
  • Salt to taste

Preparation:

  • Dry roast the kambu/bajra/pearl millet along with raw rice for few mins or until the rice starts to double in size.
  • Remove it to a plate, bring it to room temperature.
  • Blend the roasted grains together in a blender to a fine powder for 5 mins.
  • Sieve the flour in a bowl or paper.
  • Again transfer the leftover solid pieces to the blender and continue blending.
  • Sieve the flour in a bowl or paper.
  • Take 3 tbsps of grounded flour in a heavy bottomed vessel, pour in a litre of water and keep in medium flame.
  • Keep on stirring every now and then, else lumps would be formed.
  • It starts thickening in 15 mins, continue stirring until it becomes thick and appear glazzy.
  • Remove from fire and transfer it to a bowl and bring it to room temperature.
  • Pour in the buttermilk along with required amount of salt and mix them well.

Serve with green chilies, onion and koozh vadam or Dry fish curry. I have accompanied with green chilies.

 Note: Store the rest of the ground powder in an airtight box or container for later use.