Hi friends..
good afternoon...😃
Looks like I am super duper posting spree.. just finished posting my first wholewheat eggless cake recipe.... and also just a preview of my lunch box ideas... cant wait..so decided to post the picture of my kambu solam dosai..
I am actually switching to a healthy diet ( actually I am just trying...😂 )
So I am trying out all types of millets..Thanks to my sister for enlightening me on millets..
also this recipe is from her.. thank you sister😍...she is a bit shy type ..so not mentioning her name☺.. actually I have tried to make dosa with millet flour.. like kambu ..solam etc.. but it always turns out to be dry and obviously the store bought flour is not a good option..
so the main speciality of this dosa is.... its really tasty.. my son startedto love it the minute he saw it..
so I am sure its a healthy option to kids..
this is actually grinded like our usual dosa batter and fermented.. so the dosa tastes just like a normal dosa...yummy..
Hi friends ..I am back with the recipe for a healthy kambu solam dosai.
I have soaked the kambu and solam for 8 hrs or overnight and rice , urid dhall and fenugreek for 4 hrs. I have tried to grind kambu and solam mixture after soaking for 4-5 hrs also..but I find soaking for 8 hrs is much better..wash the kambu and solam for 4 to 5times..after the 5th time you will find the water that's washed will be clear..so then soak with the water..similarly wash rice, urid dhall and fenugreek before soaking.
tip: I always wash the fenugreek once and soak it with good drinking water, because I add that water to the grinding batter.. if u notice the water used to soak fenugreek it would have turned yellow after 4 hrs of soaking.. why to throw away all the water with nutrients... so soak it with drinking water and later use the water while grinding..
now have a look at the soaked for 8 hrs kambu and solam
2. now after the required soaking time.. first grind the urid dhall and fenugreek together in the grinder for 5-7 minutes..
like how we grind for idly batter..first grind only the urid dhall and fenugreek for 5-7 minutes..or until its half the way grinded..
have a look at the half the way grinded urid dhall and fenugreek
3.now after urid dhall and fenugreek are grinded half the way add the kambu solam and rice into the grinder
4. now start grinding with little bit of water.. you can add water as and when required
5. usually for the quantity of kambu and solam I have used the grinding time will be 20- 30 mins
the above picture is after 15 minutes...now you can grind for another 10 minutes.
now once the entire mixture is like the texture of our idly batter remove it from the grinder..
add salt of 1tbsp and mix it well and let it ferment for 4-5 hrs..
water can be added as and when required while grinding.. but don't add too much water as the batter will become too watery..
now I have kept the batter in a box after collecting it from the grinder
anyway its all how u like it...
good afternoon...😃
Looks like I am super duper posting spree.. just finished posting my first wholewheat eggless cake recipe.... and also just a preview of my lunch box ideas... cant wait..so decided to post the picture of my kambu solam dosai..
I am actually switching to a healthy diet ( actually I am just trying...😂 )
So I am trying out all types of millets..Thanks to my sister for enlightening me on millets..
also this recipe is from her.. thank you sister😍...she is a bit shy type ..so not mentioning her name☺.. actually I have tried to make dosa with millet flour.. like kambu ..solam etc.. but it always turns out to be dry and obviously the store bought flour is not a good option..
so the main speciality of this dosa is.... its really tasty.. my son startedto love it the minute he saw it..
so I am sure its a healthy option to kids..
this is actually grinded like our usual dosa batter and fermented.. so the dosa tastes just like a normal dosa...yummy..
Hi friends ..I am back with the recipe for a healthy kambu solam dosai.
I am going to give the you the ingredients.. then I will tell you how to soak the millets..then grinding..fermenting....
lets get started..
KAMBU SOLAM DOSAI
preparation time / soaking time - 8 hours
grinding time - 1 hour
fermenting time - 4-5 hrs in hot climate
6-7 hrs in cold climate
ingredients :
- kambu/bajra - 1.5 cups
- solam /jowar/jowari - 1.5 cups
- idly rice/boiled rice - 1/2 cup
- urid dhall/ulundhu - 1/2 cup
- fenugreek/vendhiyam - 1 tbsp.( 1 table spoon)
- salt - 1 tbsp.
- water - as and when required
Procedure:
1 . first of all get all the ingredients ready to soak. take 1.5 cups of kambu and 1.5 cups of soalm together in a vessel to soak. soak 1/2 cup of rice separately.also soak 1/2 cup of urid dhall separately and 1 tbsp. of fenugreek separately..in simple words.. soak kambu and solam together. rice , urid dhall and fenugreek separately.
tip: I always wash the fenugreek once and soak it with good drinking water, because I add that water to the grinding batter.. if u notice the water used to soak fenugreek it would have turned yellow after 4 hrs of soaking.. why to throw away all the water with nutrients... so soak it with drinking water and later use the water while grinding..
now have a look at the soaked for 8 hrs kambu and solam
2. now after the required soaking time.. first grind the urid dhall and fenugreek together in the grinder for 5-7 minutes..
like how we grind for idly batter..first grind only the urid dhall and fenugreek for 5-7 minutes..or until its half the way grinded..
have a look at the half the way grinded urid dhall and fenugreek
3.now after urid dhall and fenugreek are grinded half the way add the kambu solam and rice into the grinder
4. now start grinding with little bit of water.. you can add water as and when required
5. usually for the quantity of kambu and solam I have used the grinding time will be 20- 30 mins
the above picture is after 15 minutes...now you can grind for another 10 minutes.
now once the entire mixture is like the texture of our idly batter remove it from the grinder..
add salt of 1tbsp and mix it well and let it ferment for 4-5 hrs..
water can be added as and when required while grinding.. but don't add too much water as the batter will become too watery..
now I have kept the batter in a box after collecting it from the grinder
now after 6 hrs of fermenting in my 22 degree weather.. the fermented batter looks like
now the batter is ready to make a healthy kambu solam dosai...
Enjoy this with your favourite chutney or sambar..the taste and aroma will be soooo good that you will forget your normal dosa....😃
Now I had it with my favourite poondu kolambu/ garlic kolambu 😍
the above dosai is actually like a uthappam. I mean its a bit thick..if you want you can also make it crispy and brown..like
SO guys... do enjoy this healthy kambu solam dosai..I will be back with more millet recipe..
do try this and let me know how it turned out..
be back soon....tata👋
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