Ragi Kambu dosai, a healthy combination of millets and rice dosa. A perfect recipe to try if you are relatively new cooking with millets.
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 hourshours
Cook Time 10 minutesminutes
Ferment time 8 hourshours
Indian Style Grinder for grinding batter
Pan for making Dosa
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