Kambu brown rice dosai

Dosai prepared with combination of kambu / pearl millet, brown rice and raw rice, which is crispy and healthy way to start your day.

Ingredients:

Serves 4 people

• 1 cup - Pearl millet/ Kambu/ Bajra
• 1/2 cup - Brown rice
• 1/2 cup - Raw rice
• 1/4 cup - Whole black gram without skin / ulunthu
• 1 pinch - Fenugreek seeds
• Salt to taste

Preparation method:

1. Wash and soak kambu separately, raw rice and brown rice together in a bowl, split black gram and fenugreek seeds together in another bowl, for over night.
2. In a mixer grinder, add in soaked whole black gram with fenugreek seeds and grind them to a smooth batter. Then grind brown rice and raw rice together to a smooth batter.
3. Same way grind kambu to a smooth batter. Transfer ground batter to a big vessel, add enough salt and mix well everything. Ferment this batter for up to 6 hours or until well fermented.
4. Heat a tawa, take a ladle full of flour and spread it like normal dosai. Drizzle some oil around the sides and cook both sides till golden brown. Serve hot with any spicy chutney.

Notes:

• If you are not using this batter immediately after fermentation, then store it in the refrigerator for later use.
• Most important thing is do not ferment this batter for overnight. Kambu brown rice batter takes very less time to ferment than our regular idly batter. So it is better to check the batter after 3 hrs.

Technorati Tags: Kambu brown rice dosai recipe,Dosai recipes,Kambu dosai recipe,Kambu recipes,Pearl millet dosai recipe,Pearl millet recipes,Dosai varieties,Dosa recipes,Breakfast recipes.,South indian dosa varieties.