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Kadambam Dosa, Mixed Lentil Crape or Pancake

Course Breakfast, Dinner
Cuisine Tamil Nadu
By Cook Method Stovetop
By Diet Vegetarian
Dish Type Dosa Varieties
Author Srivalli

Ingredients

  • 1 & 1/2 tbsp Urad Dal
  • 1 tbsp Chana Dal / Bengal Gram
  • 1 tbsp Split Yellow Moong Dal / Pesara Pappu
  • 1 tbsp Soy Bean - Dried
  • 1 tbsp Ground Nut Raw
  • 1 tbsp Toor Dal
  • 1 tbsp Rajma / Kidney Beans
  • 1 tbsp Peas - Dried
  • 1 tbsp Idli Rice
  • 1 tbsp Fried Gram Dal / Pottu Kadalai
  • 10 nos Dried Corns Kernels
  • 4 nos Almonds / Badam
  • 5 to 6 nos Fenugreek Seeds / Methi Seeds
  • Salt to taste
  • Cooking Oil for making dosas

Instructions

  • Wash and soak all lentils in enough water for at least 6 hrs. Since hard lentils are also used, soaking for long help.
  • After 6 hrs, drain the water and grind in a grinder as you do with your regular dosa batter. The stones might fumble for a while. But pat them gentle, by adding water slowly. Let it grind to a smooth paste, by adding just enough water to get the consistency of the dosa batter.
  • Remove to a big bowl and allow it to ferment for 2 hrs. Then refrigerate till use. I had the batter done by 7.30 in the night. It was kept at room temperature till 10.30 or so. It went into the fridge and took it out by 7 in the morning. It was all fine when I made it by 9.30 am. Heat a dosa Tawa. If you are using a nonstick Tawa, there is no need to spray or apply oil. Check for thinness. The crapes come out well only if it's thin and can be easily spread.
  • So, add little more water if required. Once the Tawa is hot, simmer to medium, pour one ladle full of batter and spread in a circular shape. Sprinkle oil and allow it to get cooked on all sides. Let the flame be in medium else your dosas will not be crispy.

Notes

  • Normally, people don't like lentil dosas because its soft and not the crispy ones like the rice based dosa.
  • But when its cooked in low flame and spread very thin, you will get crispy ones.
  • If you are ok with adding a little more of rice flour, then you can add about a tbsp of rice flour.
  • If your kids are fine with these, you can also add ghee over it and serve. Finely chopped onions, cumin seeds make a great topping for these lentil dosas.
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