Pearl Millet (Hindi- Bajra, Tamil- Kambu, Telugu- Gantilu, Kannada- Sajje)
     Cumbu is an excellent source of starch, protein and fiber. It has the same quantity of protein as wheat. It is said that the amino acids in the pearl millet are more easily digestible than the ones found in wheat. The protein contains a high proportion of prolamine followed by the globulin and albumins.
You can make crispy, paper thin, tasty as well as so healthy dosas with this recipe.

Cumbu flour – 2 cups
Urad dhal- ½ cup
Fenugreek seeds/ Methi seeds- 1 teaspoon
Salt- to taste
Oil- ½ teaspoon per dosa

  • Soak urad dhal and fenugreek seeds together for 1-2 hours. Grind as a fine paste in a blender.
  • Add the cumbu flour with ground urad dhal by ¼ cup at a time and mix well with ladle without forming any lumps.
  • Add salt to taste. Mix well and allow to ferment for around 6-7hours or overnight
  • After fermentation mix the batter well with a ladle to make crispy dosas.
  • Heat the dosa pan and grease the pan and add a ladle full of batter and spread paper thin and sprinkle little oil on top and allow to cook the crispy dosa. (Flip the dosa and cook if you like)
  • Serve hot with any chutneys/ sambar.