Erode Kambu Dosa & Spicy Onion Chutney

Wash the pearl millet (Kambu), idli rice, urad dal, and fenugreek seeds thoroughly under running water at least 2 to 3 times.

Soak all these ingredients together in a large vessel with plenty of water for 6 to 8 hours. (Since millets are hard grains, they require a longer soaking time than regular rice).

Drain the water and grind the mixture in a wet grinder or heavy-duty mixer until it forms a smooth, slightly fluffy batter.

Transfer the batter to a large container, add crystal salt, and mix well using your hands.

Heat a pan with a tablespoon of groundnut oil. Roast the chana dal, urad dal, and dry red chillies until they release a nutty aroma.

Add the peeled small onions and garlic cloves. Sauté them well until the onions turn translucent and slightly golden.

Toss in the chopped tomatoes, tamarind piece, and salt. Sauté everything continuously until the tomatoes turn completely soft and mushy.

Let the mixture cool down entirely, then grind it in a mixer to a smooth, vibrant red paste.

Heat a cast-iron dosa tawa (Dosa kal).

Take a ladle full of the fermented Kambu batter and spread it out thinly in a circular motion, just like a regular dosa.

Drizzle a spoonful of cold-pressed groundnut oil or ghee around the edges.

Let it cook until the bottom turns a beautiful golden-brown and the edges lift up easily. Flip it for a few seconds if you prefer it extra crispy.