Serves 3 to 4
- 1 cup – Kambu / bajra / pearl millet
- 1/2 cup – Whole black gram without skin / ulunthu / urad dal
- 1/4 tsp – Fenugreek seeds / vendhayam
- Salt to taste
- Wash and soak kambu separately, split black gram and fenugreek seeds together in another bowl, for over night.
- In a mixer grinder / wet grinder, add in soaked whole black gram with fenugreek seeds and grind them to a smooth batter.
- Same way grind kambu to a slightly coarse paste. Now mix ulunthu batter and kambu batter together along with required salt, mix well.Transfer ground batter to a big vessel and ferment this batter for up to 6 hours or until well fermented.
- Heat a tawa, take a ladle full of flour and spread it like normal dosai. Drizzle some oil around the sides and cook both sides till golden brown. Serve hot with any spicy chutney.
- If you are not using this batter immediately after fermentation, then store it in the refrigerator for later use.
- Most important thing is do not ferment this batter for overnight. Kambu batter takes very less time to ferment than our regular idly batter. So it is better to check the batter after 3 hrs.