Tag Archives: millet

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


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.


Mixed Millets Pongal


It’s time for Pongal celebration, let me share something more along with a Pongal recipe. Pongal, a tamilian festival, celebrated by Tamilians all over the world. I would say it’s a tamilian Thanksgiving Festival. Pongal celebrated for four days, already I have shared about these four days celebration.

Let me share something related with today’s life, and this comes under the first day celebration and so called as “BHOGI”. On this day people discard the old belongings and assemble at dawn to light a bonfire in order to burn the discards. Also on that day the houses are cleaned, painted and decorated to give a festive look.

As of now to today’s lifestyle, we don’t paint the house or light bonfire and burn the discards. But we tend to clean the houses, cleaning the houses doesn’t mean only dusting, it means a lot – the most irritating thing are the cockroaches. Even when you crush them, they come back to you or scroll here and there all over the house. The most important place is the kitchen, where they reside. Not only on Pongal, but I use to clean the whole house or at least kitchen once in every month. As they run here and there all over the kitchen in the nights, nowadays the kitchen needs to be cleaned at least once in a week, as these cockroaches leads to food poisoning and further develops to a flu and then to a disease.

It’s better to spray Lal HIT(the red one), a product from Godrej – to kill the cockroaches, even the hidden ones. Once you are done with regular cleaning of utensils and moping of kitchen, spray the Godrej LAL HIT into sink, under gas cylinder and refrigerator at night. Its unique deep reach nozzle would help you reach every nook and corner of the kitchen. Now, sleep peacefully as it would kill all the cockroaches, even the hidden one.

Stay away from Cockroaches which causes food poisoning and later develops to a disease, which spoils your health, happiness and peace. #SayNoToFoodPoisoning

Now let me move on to the next day – Pongal. People celebrate by preparing Pongal and offer it to Sun God. As of today’s trend I prepared Pongal with few variety of millets along with green gram dal, jaggery, milk and ghee. Let us move on to the recipe…

Wish you all a happy and prosperous Pongal – PONGAL O PONGAL

Mixed Millets Pongal (sweet Pongal)


  • Millets (varagu, samai, kuthiravalli, thinai) – 1 ½ cups
  • Green gram dal/Moong dal/Paasiparuppu – ¾ cup
  • Jaggery (crushed) – 1 ¼ cups
  • Milk – ½ litre
  • Ghee/Clarified Butter – 4 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Grated coconut – ½ cup
  • Salt – ¼ tsp


  • Clean and wash all the millets and green gram dal together, drain the water and keep it aside.
  • Heat 2 tsp of ghee in a pressure-cooker, add in the cleaned millets and dal. Cook for few mins or until a good aroma comes out.
  • Pour in ¼ litre of milk along with ¾ litre of water, sprinkle the salt, let it boil, cover with the lid and pressure-cook for 3 whistles (it should be mashed).
  • Heat a tbsp. of ghee in a heavy bottomed vessel, transfer this pressure-cooked millets to it.
  • Pour in the leftover milk and a cup of water, let it boil for 5 mins (It should come to mashing consistency).
  • Add in the crushed jaggery and continue stirring it in low flame.
  • Meanwhile, heat the leftover ghee in a kadai, cook the cashew nuts and raisins, until it turns golden brown.
  • Add in the grated coconut to the millets, and continue stirring and cook for few more mins.
  • Pour in ¾ th portion of the cashew nuts and raisins, to the millets along with the ghee, stir it well in low flame until the ghee gets blend well with the Pongal.
  • Remove from fire and transfer it to another vessel.

Serve hot by topping the leftover fried cashew nuts and raisins.

Do check out my other pongal recipes in this link: https://madraasi.com/2015/01/14/pongal-recipes-wish-you-all-a-happy-pongal-with-madraasi/

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Ragi (Finger Millet) Idly / Dosa Batter


Nowadays ragi/finger millet is commonly used among all of us, as they help in managing Diabetics and helps in weight loss. Since my hubby is diabetic, I always look for Ragi recipes, I used to prepare ragi porridge daily for him. But even I was bored in preparing ragi porridge daily and then I tried out this batter, idly was very soft and Dosa was Crispy. So I prepare this once in every week.

Health Benefits: It helps in weight loss, because of the bulkiness of fibers and the slower digestion rate. It is the richest source of calcium among plant foods and so it helps in strengthening and developing the bones. It also helps in diabetics and helps in lowering high cholesterol level and so on. Being low in fat and gluten free, ragi is easy to digest. It is also even to babies in the form of porridge.

It would highly recommend this recipe for Diabetic people, because both Ragi/Finger millet and Ulundam paruppu/Blackgram are good source in helping Diabetic.

Let us move on to the recipe…

After fermentation - Ragi / finger Millet Batter

After fermentation – Ragi / finger Millet Batter


  • Ragi / Finger Millet Flour – 3 cups
  • Whole Blackgram / Urad dal / Ulundam Paruppu – ¾ cup
  • Salt to taste

Making of Keppai / Ragi / Finger Millet Idly/ Dosa Batter –



  • Soak urad dal/black gram in water for about 3 hrs.
  • Drain the water and grind the black gram along with little water (add water little by little while grinding).
  • In a wide mouth bowl, take ragi flour, pour water little by little and mix it with your hands, be sure no lumps are formed.
  • Pour in the ground urad dal batter to the ragi flour and mix it well with your hands.
  • Add in little salt (a tsp) for taste, cover with the lid and let it ferment for 6 hrs.

After fermentation, you can make idly or dosa or kuzhipaniyaram as you wish. Refrigerate it immediately after fermentation, else it would the batter would turn sour. Stays fresh in refrigerator for almost 4 days.

For Ragi Idly recipe, check out this link: https://madraasi.com/2015/09/24/ragi-finger-millet-idly/