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Kambu Dosai
Kambu dosai has a light nutty flavour and turns out crisp and super delicious!
Kambu dosai
Course main
Cuisine Indian
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 10 hours
Servings
8-9 dosais
Course main
Cuisine Indian
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 10 hours
Servings
8-9 dosais
Kambu dosai
Instructions
  1. Soak kambu and idli rice together in water for 5 hours. Grind in a wet grinder, adding water as necessary. Grind to a smooth batter. Empty the batter into a large container. Add salt and 2 tablespoons of idli batter. Mix well and set aside for 6-7 hours to let the batter ferment.
  2. Once the batter is fermented, mix well with a ladle. Add a little water if necessary to get to a dosai batter consistency.
  3. Heat a dosa tawa. When the tawa is hot, pour 1-2 ladles of the kambu dosai batter and spread in concentric circles with the back of the ladle to make a thin dosai. Drizzle oil around the edges of the dosai. Cover with a lid and cook for a minute or until the underside is golden brown. Use a spatula to lift the dosai from the tawa. Serve hot with chutney of your choice. Enjoy!
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