Tag Archives: pearl millet recipe

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.


Kambu / Bajra Koozh or Pearl Millet Porridge


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…


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


  • 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.

Kambu / Pearl Millet / Bajra Laddu


Kambu is known as Bajra in Hindi and Pearl millet in English, it is one which grown widely among millets. In olden days it was consumed frequently by our ancestors, but now as life has been mechanical and we changed ourselves as machines, and started eating which could be prepared in minutes and forget about the health benefits and when I talk about this most of them ask me only we feed pearl millet for hen J.

I have tasted kambu rice/pearl millet rice from one my relative, who prepares very often in their home. But only it’s me and my grandfa who had it, none other than us even tasted it. This is my second try with pearl millet and do not ask about the first one it was big flop (pearl millet) but soon will try it out.

Health benefits of kambu/bajra/pearl millet: It’s good for diabetics, helps in weight loss, because of its high fibre content it helps in treating constipation and also it one among the best coolant which is good for treating acidity and perfect for peak summer when taken a porridge along with curd.

This suits well for all ages and I wanted my kids to have this, so the only key to make kids eat is sweet and so I started with Kambu Laddu / Pearl millet Laddu. Let us move on to the recipe…

Kambu / Bajra / Pearl Millet Laddu

Kambu / Bajra / Pearl Millet Laddu


  • Kambu / Pearl Millet – 2 cup
  • Jaggery – 1 ½ cup
  • Ginger powder – 1 tsp
  • Cardamom powder – ½ tsp
  • Ghee/Clarified Butter – 3 tbsp
  • Cashew nuts – 12 nos
  • Salt – a pinch


  • Dry roast kambu/pearl millet in medium flame for about 5-10 mins or until the aroma comes out or until you get pooping sound of kambu/pearl. Transfer it to a plate and bring it to room temperature.
  • Jaggery syrup: Crush the coconut jaggery/vellam and take it in a pan with water (to dissolve the jaggery), keep in medium flame, until it comes to syrup consistency. Filter it and keep it aside.
  • Powder the roasted kambu in a mixier for about 5 -10 mins to fine powder, sieve the powder.
  • Again powder the leftover once granules in the mixier for 5 mins and sieve it.
  • Transfer the sieved flour to a wide mouth bowl.
  • Heat ghee/clarified butter in a kadai, add in the cashew nuts, and roast until they turn golden brown.
  • Add in the ginger powder, cardamom powder, a pinch of salt, ¼ cup of jaggery syrup, ghee along with few pieces of cashew nuts.
  • Mix it well with a wooden spoon and make small balls by keeping a cashew nut on the top of the flour. Press the flour tightly with your hand, so that the balls would not break.
  • Follow the same procedure for whole flour mixture and make laddus.

Store in an air-tight will stay fresh for a week time.

Note: you and adjust the quantity of jaggery syrup, ginger powder and cardamom powder as per your taste.