Kambu Dosai

·

· Ingredients:

· Kambu flour -1tumbler

· Idly rice -1/2tumbler

· Thinai rice -1tumbler

· Black uraddal -2tbsp

· Fenugreek seeds-3/4tsp

· Salt -to taste

· Kothumalli leaves-1/2bunch( finely chopped)

· Seasoning:

· Mustard seeds -1/2tsp

· Jeera -1/2tsp

· Split uraddal -1tsp

· Curry leaves -few

· Red chilly -1

· Procedure:

·

· Idly rice+Thinai rice+Black uraddal+fenugreek seeds-

Soak for 2 to 3 hours

·

· Grind the rice,dal, fenugreek seeds and salt using mixer grinder.

· Add the kambu flour and mix well.

·

· Check for salt and allow this to ferment for 6 to 8 hours.

· Season the batter with mustard, jeera, split uraddal, red chilly,

And freshly chopped coriander leaves.

·

· Mix the batter well and make it into dosa consistency.

· Spread on hot tawa into thin dosas.

·

· Serve hot with spicy chutney, pickle or gravy.

· Note:

· You can use raw rice instead of foxtail millet rice.

· If the batter turns sour, dosa won’t taste good.

· You can use pearl millet flour or soak pearl millet

For 4-6 hours and grind with the batter.