• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I camp in my kitchen
  • Home
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast Recipes » Traditional Indian Breakfast Recipes » Ragi Kambu Dosai | Bajra & Ragi Dosa

    Ragi Kambu Dosai | Bajra & Ragi Dosa

    Jul 30, 2022 by Priya_Srinivasan ·

    Jump to Recipe Print Recipe

    Ragi Kambu dosai, a healthy combination of millets and rice dosa. A perfect recipe to try if you are relatively new cooking with millets.

    Easy Millet Dosa recipe

    Millets Dosai Recipe | Rice & Millets Dosai | How to add millets in your daily diet | Easy Millets Recipe | Healthy Dosa recipe | Dosa for breakfast | Ragi Dosai Recipe | Kambu Dosai Recipe | Bajra Recipe

    Millet & Rice Mixed Dosai

    Ragi kambu dosai, is a millet and rice mixed dosai. It has got equal amount of millets and rice ground with urad dal to make perfect idly & dosa.

    Why a mix of Millet & rice, you may ask? If you are relatively new to using millets in your idly/dosa recipe, you need some practice until you find your own ratio of millet and urad dal, that gives you fluffy idly and soft dosa. This recipe of ragi kambu dosai is the perfect recipe to try, if you are starting to include millets in your diet.

    How to make Ragi Kambu Dosai

    Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

    • Wash both the millets and rice separately 3-4 times with water until it runs clear. Soak the millets and rice together. Soak the poha/rice flakes along with rice and millets.
    • Wash dal and soak it in water along with methi seeds. Let this soak well for 5-6 hours.
    • I usually use my wet grinder to grind idly/dosa batter. After the said soaked time, drain the dal well and add it to the grinder and grind it well.
    • Urad dal usually takes 20-30 minutes to grind. A well ground urad dal batter, will be light and airy.
    • Remove the well ground urad dal batter into a vessel. To the grinder now add the drained rice and millets. This will take 30-45 minutes to grind well.
    • At the final stage of grinding, i add the ground urad dal batter to the grinder and mix it well. If your grinder cannot hold that much capacity, then please remove the ground rice batter and mix it with urad dal batter.
    • Let this ferment well for 8 hours. After fermentation, I remove the required batter for idly/dosa and add salt only to the portion to be used. Rest of the batter will be without salt and refrigerated.
    • Make idly/dosa with the removed batter and serve it with your choice of chutneys and side.

    Follow me on Social Media

    • Facebook
    • Pinterest
    • Instagram
    • YouTube
    • Twitter

    No Ferment Dosa Recipes

    If you don’t have the time and patience to grind dosa batter and wait until it ferments, here are some quick grind and pour dosa recipes.

    Cholam adai pin
    Instant Oats Dosa Pin
     Carrot Dosa Pin

    Ragi Kambu Dosai Recipe Card

    Ragi kambu dosai

    Ragi Kambu dosai | Ragi & Bajra Dosa

    Ragi Kambu dosai, a healthy combination of millets and rice dosa. A perfect recipe to try if you are relatively new cooking with millets.
    5 from 12 votes
    Print Pin Rate
    Course: Appetizer, Breakfast, Main Course
    Cuisine: Indian, South-Indian
    Keyword: Easy kambu dosai, Easy ragi dosai, How to make millets dosa, Quick and easy millet dosa recipe
    Prep Time: 6 hours
    Cook Time: 10 minutes
    Ferment time: 8 hours
    Servings: 4 people
    Calories: 904kcal

    Equipment

    • Indian Style Grinder for grinding batter
    • Pan for making Dosa

    Ingredients

    • 1 cup whole ragi
    • 1 cup whole kambu Bajra
    • 2 cups idly rice
    • 1 cup urad dal
    • ½ cup poha rice flakes
    • 1 teaspoon methi fenugreek seeds
    • Salt to taste

    Instructions

    • Wash Ragi and kambu in water for 2- 3 times. Soak it along with rice for about 5-6 hours. Soak dal and methi seeds separately. Soak poha along with rice, ragi and kambu.
    • After the said time, drain the excess water for dal, grind it in a grinder, until soft and fluffy.
    • It takes a minimum of 30 minutes for the dal to grind well to a fine batter, Well ground urad dal batter, fluffs up so beautifully like a cloud, very light and smooth. It makes that 'kluck, kluck' sound of air incorporating into the fluffy batter. Once done, remove the batter to another vessel
    • Next, add the drained rice, poha, ragi and kambu to the grinder and grind it to a fine batter. Again, this takes a minimum of 30 -45 minutes to get a smooth well ground batter. 
    • Do not add too much water, just enough for the ingredients to grind well. You might need around 1-2 cups of water that is all.
    • At the final stages of grinding, add the urad dal batter to the grinder and let it mix well for 2-3 minutes.  Remove the ground batter to another large vessel, one that has extra room for fermentation process too. 
    • My grinder capacity is 2 liters, manages 7 cups at a time, if you have a relatively smaller grinder do not do this, remove both the batters to a bigger vessel and mix it with a ladle or with your hands. 
    • Let the batter sit on the kitchen counter for 8 hours or overnight for fermentation. If living in a colder climate, preheat your oven, switch off and keep the batter inside the oven for better results. 

    To prevent batter turning Sour

    • After fermentation, remove the necessary batter to another small vessel and refrigerate the rest. This will prevent the batter from turning sour

    To Make Dosa

    • Take the required batter in a bowl. Add salt to the batter, mix well. Heat a tava ,when it is hot enough, add a ladle of  batter to the center of the tava, spread it in thin, in a circular motion,
    • Dot the edges with gingely oil. Let it cook for 2 minutes, flip and cook for another 2 minutes. Remove it on to a serving plate, serve along with sambar & chutney
    • I served it hot with tomato chutney and Idly podi

    Nutrition

    Calories: 904kcal | Carbohydrates: 183g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 531mg | Fiber: 11g | Sugar: 0.1g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 284mg | Iron: 12mg

    Disclaimer

    I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

    Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
    For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube
    How to make ragi dosai

    Serve this wholesome dosa made of finger millet and pearl millet with chutney of your choice. I served this kambu ragi dosai with tomato chutney and idly podi.

    More Millets Recipes

    • Ragi Kanji | Ragi Savory Porridge – Summer Food
    • Cholam Adai Recipe | Jowar Adai | Sorghum Adai
    • Thinai Sarkarai Pongal|Foxtail Millet Sweet Pongal

    If you have tried this recipe and like it, give it a 🌟 rating or let me know in the comments below.  You could also share it with me on Instagram using

    @icampinmykitchen
    #icampinmykitchen

    Do you like this Recipe? PIN IT

    Ragi Kambu Dosai Pin

    More Breakfast Recipes - Indian & International

    • French Toast | Eggless | Cinnamon Toast
    • Lemon Poha | Lemon Avalakki | Breakfast Recipe
    • Multigrain Flakes Pongal | Khara Pongal with Multigrain
    • Couscous Pongal | Couscous Savory Pongal

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    CommentLuv badgeShow more posts

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Newsletter Sign-up

    Get a free e-book containing 5 easy vegetarian recipes.

    Meet the Camper

    Hi, I m Priya Srinivasan, the camper in this kitchen.  Read more.

    Pongal Festival Recipes

    • Varagu Venpongal | Savory Pongal with Millets
    • Rava Pongal | Semolina Pongal | Sooji Pongal
    • South-Indian Tomato Rice |Thakkali Sadam
    • Venpongal |Khara pongal|How to make Pongal

    See more

    Soups & Salads

    • Bulgur Salad |Pligourisalata| Vegan Salad
    • Barley Vegetable Soup | How to Make Barley Soup
    • Osaman/Clear Lentil Soup
    • Revithiosoupo|Chickpea Soup – Vegan

    See more

    Sandwich Varieties

    • Pizza Sandwich | Easy Breakfast Recipe
    • Capsicum & Paneer Burger
    • Which Sandwich are you going to make today??
    • Feta Cheese And Mint chutney Wrap

    See More

    Popular Posts

    • Flaxseed ladoo Alsi Pinni | Alsi Ki Pinn...
    • Sesame Ladoo| Til Ladoo |...
    • Avaraikkai Poriyal | Broa...
    • Vegetable Sevai | Rice No...
    • Chocolate & Nuts Lad...
    • Ragi Ladoo | Millet Laddu...
    • Rava Pongal | Semolina Po...
    • Varagu Venpongal | Savory...
    • Semiya Upma | Vermicelli...
    • How to make Mixed Vegetable Poriyal Kadamba Poriyal | Mixed V...

    My Recent Video

    https://youtu.be/WgvXECsF4m0

    Footer

    ↑ back to top

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    Privacy Policy