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.

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

• Vegetarian Stew - Kerala Style - Mixed Vegetables in Coconut Milk. This is a Vegan Recipe and tastes best with dosa varieties.
• Tomato Chutney - Spicy Onion Tomato chutney. Contains No Coconut.
• Kothamalli Chutney or Coriander Coconut Chutney
• Peerkangai Thol Chutney or Ridge Gourd Peel Chutney

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.

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

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.

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.

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Vidya Narayan