Friday, December 19, 2014



I guess this very common dish also, the favourite of Lord Ganesha need no introduction. I have replaced rice with kambu which is yet another millet variety. It came out pretty well. Have it hot with onion/tomato chutney. You will simply love it.


For batter:

Kambu - 1 cup
Water - as required
Salt - to taste

To temper:

Oil - 2tbsp
Mustard seeds - 1 tsp
Urud dal - 1 tsp
Bengal gram - 1 tsp
Curry leaves - few
Green chilli - 4-5
Onion - 1 (chopped)
Grated coconut - 1/4 cup
Coriander leaves - a hand full (chopped)


For batter
  1. Wash and soak kambu for atleast 3 hrs.
  2. Grind it to a smooth paste (dosa batter consistency) with enough water.
  3. Add enough salt. Mix well and keep aside. 
To temper
  1. Heat oil in a heavy bottom kadai and add all the given ingredients in the same order.
  2. Now pour the batter and mix continuously in low flame.
  3. Once it is cooked switch off the stove and let it cool.
  4. Make small kozhukattais and steam cook in idly pan.

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