Millets are less-glycemic grains with more dietary fibers and are very good for health. In south India it is ground with black lentils and cooked as crepes/dosa(dosai) for breakfast. I include millets in the menu as far as possible in my family.
Pearl Millet is known as ‘Kambu’ (கம்பு) in Tamil and as ‘Bajra’ in Hindi.
- Pearl millet/kambu/bajra – 3 cup
- Rice – 1 cup
- Black lentils/urad dal – 1 cup
- Fenugreek seeds – half teaspoon
- Salt – as per taste
- Oil – to grease dosa pan
- Soak pearl millet and rice for 5 to 6 hours; soak black lentils and fenugreek for one hour.
- Grind to a fine thick paste separately; here grinding of soaked black lentils and fenugreek is shown.
- Here grinding of soaked pearl millet and rice is shown.
- Add both, add salt and mix well; keep it for fermentation 8 to 10 hours minimum.
- Now mix well; if needed add little water to adjust the consistency as that of normal rice-dosa batter; grease a pan with oil and heat; spread a ladle of batter evenly and sprinkle oil; cook both sides till crisp.
- Crispy, healthy Pearl Millet Crepes (Kambu/Bajra Dosa) are ready. Serve with chutney.