Ragi Kambu dosai, a healthy combination of millets and rice dosa. A perfect recipe to try if you are relatively new cooking with millets.
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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.
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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.
Ragi Kambu Dosai Recipe Card
Ragi Kambu dosai | Ragi & Bajra Dosa
- Indian Style Grinder for grinding batter
- Pan for making Dosa
- 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
- 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