Kambu Dosa Recipe | Pearl Millet Dosa

Kambu Dosa Recipe

Kambu Dosai Recipe or Pearl Millet (bajra) Dosai is a healthy dosai recipe made with kambu or pearl millet that can be served for breakfast. Nowadays, people are more interested in healthy cooking especially cooking with millets. I am getting requests for millet recipes. Being a South Indian, idli dosa is a regular item on the breakfast table. 

So today, I am sharing the recipe of Bajra Dosa or Kambu Dosai. I have used a combination of 1:1, i.e., 1 cup of pearl millet and 1 cup of rice. I have used regular idli rice, but if you want to use less rice, you can also add 1/4 cup of brown rice and 1 cup of bajra.

The method of preparing Pearl Millet Dosa is very similar to that of regular dosa varieties. Serve Bajra dosa with coconut chutneyonion tomato chutneymint chutneysambar, or with any other chutney or curry of your choice. I served Millet Dosai with onion tomato chutney and idli podi. For those of you who don’t know, Idli podi is a spice made with red chillies, white lentils, black gram and a few other ingredients. The Idli Podi is delicious with the dosa, so if you are interested, you can find the recipe for Idli Podi on our website.

Now, let us proceed to show you how to make millet dosa recipe.

Kambu Dosa Recipe

Kambu Dosa Recipe

Kambu Dosa Recipe or Pearl Millet (bajra) Dosai is a healthy dosai recipe made with kambu or pearl millet that can be served for breakfast. The method of preparing Kambu Dosa is very similar to that of regular dosa varieties. Serve bajra dosa with coconut chutney, onion tomato chutney, mint chutney, sambar, or with any other chutney or curry of your choice.
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Course: Breakfast
Cuisine: Indian
Keyword: Kambu Dosa
Prep Time: 7 hours
Cook Time: 30 minutes
Total Time: 7 hours 30 minutes
Calories: 270kcal
Author: Advika Menon


  • 1 Cup Kambu Or Pearl Millet
  • 1 Cup Idli Rice
  • ½ Cup Urad Dal
  • ½ tsp Fenugreek Seeds
  • Salt To Taste
  • Water As Required
  • Oil For Making Dosa


  • Add bajra or pearl millet or kambu, rice, urad dal and fenugreek seeds to a bowl. Rinse them twice or thrice in clear water.
  • Soak all the ingredients in enough water for 6 to 7 hours or overnight. Keep covered.
  • After soaking for 6 to 7 hours, transfer the soaked ingredients into a wet grinder of good quality and grind the ingredients. Ensure that you keep adding water during the grinding procedure to create a smooth paste.
  • Pour the batter into a bowl. The bowl should be big enough to hold the batter even after fermentation. Add salt, and mix well. Keep the batter aside covered for 6 to 7 hours or until it ferments. The time required for fermentation of dosa batter depends on the climate of the region.
  • Once you have prepared the batter, it is time to cook the Kambu dosa. We usually use a non stick dosa tawa to cook a dosa that not only looks good, but also taste good as well. Heat the non stick dosa tawa and grease it a little bit with oil.
  • When the tawa is hot enough, take a ladle full of dosa batter into the hot tawa and spread in a circular motion.
  • Drizzle oil around the edges and at the center.
  • Cook on a medium flame till the corners start lifting up. When the corners start coming out, gently flip the dosa to the other side. Wait till the other side also get cooked.
  • Remove the dosa from the hot tawa and serve kambu dosa with chutney of your choice.


Serving: 3g | Calories: 270kcal | Carbohydrates: 54g | Protein: 9.3g | Fat: 4.2g | Sodium: 8.7mg | Potassium: 248.7mg | Fiber: 9g | Calcium: 33.9mg | Iron: 6.6mg

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