Tag Archives: south Idnian food

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.

Rajma Paratha / Red Kidney Beans Paratha

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Paratha is one of my favorite, not only me but also my family likes to have paratha atleast once in a week. My daughter love to get it for her lunch box, not only mine but I have seen most of the kids throwing out the beans from the gravy. Rajma Paratha is a healthy, easy and a perfect lunch box dish. Thought of using Rajma in the better way, which should be liked and not thrown out by them and this resulted in my RAJMA PARATHA.

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Rajma Paratha goes out well with any dips or any curry. I have served it with Mayonnaise and Lamb Bones Curry. Let me share the recipe…

Ingredients:

  • Boiled Rajma (Red Kidney Beans) – 1 cup
  • Wheat flour / Atta – 1 ½ cups
  • Green chilli – 2 nos (optional)
  • Cumin seeds (crushed) – ¼ tsp (optional)
  • Salt to taste
  • Oil – 4 tbsp


Preparation:

  • Mash the rajma well or grind the rajma to a coarse paste.
  • Finely chop the green chillies and crush the cumin seeds.
  • Take wheat flour / atta, salt in a wide mouth bowl, add the rajma paste followed by green chillies and cumin seeds.
  • Crumble it well with your hands, pour water little by little and knead the dough.
  • Divide the dough to small portion, roll it to a ball.
  • Flatten the balls to a thin circle by dusting it with wheat flour/atta.
  • Heat a tawa, rub it with oil, gently add the flatten dough, drizzle oil along the sides of the paratha and cook for a min.
  • Swap the sides and cook until the paratha is done.

Serve hot with any Curry (curry should be watery) and a dip.