Instant Kambu Dosai (Bajra or Pearl Millet Flour Instant Dosa Recipe)

Don’t let your busy life keep you away from your health goals. Start your day with a healthy breakfast that is totally fuss free with easy prep work. The Instant Kambu Dosai or Bajra Flour Dosa Recipe requires no soaking, grinding or fermentation. Is Gluten Free and Vegan and tastes very similar to the crispy Rava Dosa without the refined flour.

Instant Kambu Dosai (Bajra or Pearl Millet Flour Instant Dosa Recipe)

Love Dosa Varieties? Do not have time to grind the batter? Worried about fermentation during winters? Look no further and try this Instant Kambu Dosai Recipe today!

Kambu Dosai is A No Fermentation, Gluten Free, Vegan Dosa Recipe made with Bajra Flour or Pearl Millet Flour. Bonus – No Grinding Involved!

Bajra is called Pearl Millet in English, Sajje in Kannada and Bajri in Gujarati and Marathi. It is a Gluten Free Millet.

If you love the South Indian Rava Dosa but like me, are skeptical about the use of refined flour in the batter, then this recipe is just right for you. It looks and tastes similar to Rava Dosa but made with Bajra Flour and is completely Gluten Free and Vegan in nature.

Generally Wheat Flour is added to such instant dosa varieties in South India. However, I prefer adding Rice Flour instead as we prefer the crispy texture of the dosa.

You just need 2 Flours for this recipe – Bajra or Pearl Millet Flour and Rice Flour. The batter needs to be mixed with water and should be very thin or watery in consistency, for the lacy Rava Dosa like effect.

A quick tempering of Jeera of cumin seeds, finely chopped green chillies and coriander leaves and the batter is ready. You have the option of adding finely chopped onions too.

Tips to make perfect lacy and crispy Kambu Dosai

  • The Kambu dosai maavu or the batter should be watery in consistency.
  • The dosa pan should be hot when you pour the batter.
  • Season your pan once its hot. Apply few drops of oil, rub it with a kitchen tissue paper before pouring the batter.
  • This dosa recipe doesn’t require you to spread the batter clockwise. You have to splash the batter with the ladle on the hot pan to get the lacy effect.
  • The first dosa might stick to the pan, especially if you are trying for the first time. You will get the hang of it by the 2nd one.
  • Every time you pour the batter over the hot pan, mix the batter well. Since this is an instant flour dosa, the flour might settle at the bottom of the vessel.
Kambu Dosai or Bajra Flour Dosa served with podi and sesame oil
Crispy Kambu Dosai

Tip – Since this is an Instant Dosa variety, it is recommended to rest the batter on the counter top for atleast 30 minutes before preparing the dosa.

This Kambu Dosai Maavu stays fresh in the refrigerator for 24 to 48 hours. However, I don’t recommend stocking a huge batch. This can be made whenever we want, so its best to make it fresh and consume.

In South Indian cuisine, such instant dosa varieties made with ready made flours are called as “Karacha Dosai” which means just mixing the flours with buttermilk or water and make dosa instantly. We usually consume this for breakfast or dinner (tiffin as its called in South)

Especially useful when you don’t have any fermented batter that is stocked in the refrigerator.

In South India, Kambu Dosai is very popular especially during summer months. The flour is used to make Kambu Kanji or Koozhu with Buttermilk.

I make this once or twice a month, especially when we are back from long travel and the refrigerator is empty. I stock the flour in my freezer so I can use it whenever I want. Far better option than ordering from out. By the time we unpack, the dinner is ready to eat.

Some Millet Recipes for Breakfast

  • Proso Millet Idli – This is a No Rice Idli Recipe made with proso millet and lentils. This recipe requires fermentation.
  • Foxtail Millet Vegetable Upma – Can be made with basically any vegetables and foxtail millet. Doubles up as breakfast or lunch. This is made in a pressure cooker, which makes it much simpler.
  • Ragi Idli Recipe – Made with Whole Ragi Seeds instead of flour, this Idli recipe is a great way to include Ragi or Finger Millet in your diet.

Accompaniments are very important when it comes to dosai. I personally love Molagapodi with sesame oil and my husband prefers chutney. For lunch, a thick gravy or Stew is also a great idea.

Take a look at some of our favourite side dish or accompaniment options for Kambu Dosai.

Side Dish for Kambu Dosai

Kambu Dosai Recipe – Step by Step Pics

In a steel bowl or vessel, mix both the flours (Bajra and Rice) with some water. Mix well and add salt to taste.

Kambu Dosai batter

The batter should be thin or watery in consistency as seen below.

Water consistency of the kambu dosa batter

Once the batter is ready, prepare a small tempering pan, add oil and cumin seeds.

tempering

Add this tempering to the batter. Along with finely chopped coriander leaves and green chillies. Mix this batter well and rest it on the counter top for atleast 30 minutes before preparing the dosa.

tempering of cumin seeds or jeera in sesame oil
finely chopped coriander leaves and green chillies in kambu dosai batter

Heat a Dosa pan or Dosa Tava and season with oil. Now, gently pour the batter with the ladle. Note – This batter cannot be spread clockwise, like regular dosas.

Kambu dosa or bajra flour dosai is ready

Apply oil on the sides and in the centre and allow to cook on medium to low heat for couple of minutes. Flip the dosa and cook. Serve piping hot with accompaniments of your choice.

Crispy Pearl Millet Flour Dosa

Recipe Notes

  • Always sieve your flours before making the batter.
  • You can add chopped cashews, onions and even grated vegetables like carrots to this dosa batter. In case of onions and cashews, finely chop them before adding.
  • It is recommended to rest your batter for atleast 30 minutes before making dosa.
  • Always stir the batter well before making each dosa. The batter is watery in consistency and hence the need to stir it before adding so that the ingredients mix well and not settle at the bottom of the vessel.
  • The recipe is Gluten Free and Vegan.
Kambu Dosai or Bajra Flour Dosa

Instant Kambu Dosai (Bajra or Pearl Millet Flour Instant Dosa Recipe)

Vidya Narayan
Kambu Dosai is a nutritious, healthy and easy to make instant dosa variety with bajra flour or pearl millet flour. No soaking, no grinding, no fermentation instant millet dosa recipe with store bought flours that can be easily made for breakfast or dinner. Serve it piping hot with molagapodi, chutney and sambar or any vegetable gravy.
4 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, brunch, Snack
Cuisine Indian, South Indian
Servings 20 Dosas

Equipment

  • Dosa Tava or Pan

Ingredients
  

  • 2 cups Bajra, Kambu or Pearl Millet Flour 1 cup is 250 ml measurement
  • 2 cups Rice Flour or Arisi Maavu
  • Water as required to achieve batter consistency
  • 1 tbsp Sesame Oil for tempering + extra as required to cook dosa
  • 2 tsp Jeera or Cumin seeds
  • Finely chopped coriander leaves as required
  • 3-4 nos. Green Chillies finely chopped
  • Salt to taste

Instructions
 

  • In a steel bowl or vessel, mix both the flours (Bajra and Rice) with some water. Mix well and add salt to taste.
  • The batter should be watery in consistency.
  • Once the batter is ready, prepare a small tempering pan, add oil and cumin seeds.
  • Add this tempering to the batter. Along with finely chopped coriander leaves and green chillies. Mix this batter well and rest it on the counter top for atleast 30 minutes before preparing the dosa.
  • Heat a Dosa pan or Dosa Tava and season with oil. Now, gently pour the batter with the ladle. Note – This batter cannot be spread clockwise, like regular dosas.
  • Apply oil on the sides and in the centre and allow to cook on medium to low heat for couple of minutes. Flip the dosa and cook. Serve piping hot with accompaniments of your choice.

Notes

  • Always sieve your flours before making the batter.
  • You can add chopped cashews, onions and even grated vegetables like carrots to this dosa batter. In case of onions and cashews, finely chop them before adding.
  • It is recommended to rest your batter for atleast 30 minutes before making dosa.
  • Always stir the batter well before making each dosa. The batter is watery in consistency and hence the need to stir it before adding so that the ingredients mix well and not settle at the bottom or top.
  • The recipe is Gluten Free and Vegan.
Keyword bajra flour dosa, gluten free dosa, instant dosa varieties, instant kambu dosai recipe, pearl millet flour recipe, South Indian Breakfast Recipe, vegan dosa
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Veena

    4 stars
    Super recipe .. a regular at our place
    Thanks Vidya for the awesome recipe

    1. Vidya Narayan

      Most welcome and my pleasure entirely. Thank you for sharing your feedback Veena.

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