BY CHEF DEBDUTTA BANERJEE
( EXECUTIVE CHEF)
ITC FORTUNE PARK PUSHPANJALI,
CITY CENTRE, DURGAPUR
INGREDIENTS :
1. Pearl Millet (Bajra) -120 gms
2. Toor Dal -60 gms
3. Chana Dal -60 gms
4. Moong Dal -45 gms
5. Urad Dal -45 gms
6. Red Chillies -10 gms
7. Green Chilly -10 gms
8. Fenugreek Seeds -2 gms
9. Onion (small) -100 gms
10. Curry Leaves -10 gms
11. Coriander Leaves -10 gms
12. Mint Leaves -10 gms
13. Salt -10 gms
14. Oil -50 ml
15. Mustard Seeds -25 gms
16. Fried Dal -100 gms
17. Coconut (Grated) -300 gms
18. Cashewnut (Broken) -50 gms
19. Ginger -10 gms
METHOD:
• Wash and soak the millet in water for 4 hours. Take urad dal and fenugreek in a vessel, wash and thoroughly and soak for 4 hours
• After 4 hours, drain water from the urad dal and add it to the wet grinder. Grind the urad dal to a nice smooth fluffy batter. Take this
batter in a mixing bowl.
• Next, add soaked and drained Kambu (Pearl Millet) in the wet grinder. Add water at regular intervals and grind it to a smooth batter.
•Millet takes more time to grind into smooth batter. It’s always a good choice to grind urad dal and millet separately to make sure both the batters are smooth.
• Pour the Kambu batter into a mixing bowl. Add 2 teaspoons of Salt and Mix both the batters well.
• Set this batter for fermentation for about 8-12 hours. Keep the batter in the warm place that quickens the fermentation process
• After 8 or 12 hours, the batter would have nicely fermented and become fluffy and raised up. Our Kambu Dosa batter is now ready!
• Heat a tawa and grease it with oil. When the tawa is sizzling hot, pour 1 full ladle of Kambu dosa batter and spread it to a thin dosa.
• Pour a teaspoon of sesame oil around the dosa and cook the dosa in medium flame for about 30 seconds.
• Flip the dosa to other side and cook, till the dosa is crispy and golden color
• Repeat this for the rest of the batter.
• Serve the delicious Kambu Dosa | Pearl Millet with Tomato chutney or any chutney of your choice or Sambar or Idli Podi and enjoy the healthy dosa!
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