What is Kadamba Dosai
Kadambam in Tamil means a mixture. We have a dish called Kadambam itself offered to Lord Balaji at Tirupati, but that’s made with Rice and Native Veggies (like Ashgourd, pumpkin, raw banana etc) and is sans onion garlic. That’s a recipe that’s sure to feature on another day as we love it a lot, but never get time to take pics, as its mainly made for Naivedyam (offering made to god, so in a smaller quantity).
Dosa on the other hand is made so regularly for breakfast at home. Unlike a lot of Tambrahm homes, we don't prefer it for dinner, but only for breakfast. Of course, ANY dosa can be served for dinner as a personal preference.
Today’s Kadamba Dosai (mixed flour Indian pancake) comes from Chandra Padmanabhan’s book. Like most foodies (or even food bloggers), I tend to buy a LOT of cookbooks on an impulse or a good sale (Amazon - you have truly spoiled us :p) . But some stay the way they are bought, some get used up quite a bit. True to my native cooking, Southern Flavours by Chandra Padmanabhan (pic below) is a treasure trove of some very unique recipes like Cabbage rasam, Morappam (which I have already blogged here), Vazhakkai milagu Kootu (raw banana curry in pepper sauce) etc.
I have made this Kadamba Dosai (original recipe pic from the book as below) with some minor modifications every time. Its our go-to dosa on Mondays mornings when I have no fresh Idli batter ground the previous week. And this dosa batter gets done in a jiffy (with some quick prep). If you like Dosa varieties like us, why not try this Quinoa Dosa (without rice)
Other unique Dosa / Savoury Indian Pancakes you might like on the blog..
- A mini series (that I keep adding to): A-Z Dosas
- Cucumber Dosa
- Instant Bread Dosa, and many many more varieties of Dosa
PIN ME !!
What are the main ingredients in Kadamba Dosai?
- Left over Idli / Dosa batter (you can use fresh too)
- Any millet flour (You can use finger millet / sorghum / Bajra)
- Freshly grated veggies (opt. But I add it some time)
- Oats powder- I ALWAYS add this to get some fibre going in
- Basic spices like salt, pepper, ginger, onions etc.
- Optional add ons - coriander/ curry leaves
What can I serve with this Kadamba Dosai?
Well, the best combo we love is with Molagapudi drenched in sesame oil.. But any tiffin sambhar or chutney (21 varieties of chutney here) will also work.
Let’s get to make Kadamba Dosai / Kadamba Dosa
( Instant Multigrain, Gluten Free, vegan Indian Savory Pancake. Served for Breakfast or evening Tiffins)
Prep Time - 15 mins , Resting time - 30 mins ; cook time - 20 mins ; Makes - 10 servings
What you need to make Kadamba Dosai:
- 2 cups Dosa batter (leftover or fresh)
- ½ cup Oats flour
- ¼ cup Sorghum flour (Jowari atta)
- 3 tablespoon Gram flour (Besan)
- 1 teaspoon salt
- 1 teaspoon curry leaves
- 2 teaspoon coriander leaves
- 1 teaspoon cumin (jeera)
- 1 teaspoon ginger (grated)
- 1 teaspoon sesame oil (per dosa)
How to make Kadamba Dosai
- Roast the oats on low flame for 4-5 mins till slightly warm. Transfer to a plate, Cool and powder fine.
- In a large bowl, add the Dosa batter, Oats flour and the sorghum flour.
- Whisk it well., add salt and all other ingredients, add water as necessary to make a slightly runny batter (to a spreadable consistency, but not like Rava Dosa batter)
- Cover and rest it for 30 mins (this step is highly recommended , pl don’t skip it)
- After 30 mins, heat the tava (skillet) to medium heat, whisk the batter once more.
- Check for salt and spice.
- Take a ladle of two of the batter and spread it slightly thick on the tava. Drizzle sesame oil around the dosa.
- Cook till golden brown on one side (takes 1-1.5 mins)
- Flip and cook for 30 seconds.
- You may also cook on one side only for 2 mins
- Serve hot with molgapudi or chutney. Here it is served with chow chow chutney (Chayote Squash Chutney) and grated jaggery.
Kadamba Dosai | Instant Breakfast Dishes
Equipment
- Tava / Skillet
- Whisk
- Ladle
- Bowl
Ingredients
- 2 cups Dosa batter leftover or fresh
- ½ cup Oats flour
- ¼ cup Sorghum Flour Jowari atta
- 3 tablespoon Gramflour Besan
- 1 teaspoon salt
- 1 teaspoon Curry Leaves
- 2 teaspoon Green coriander leaves
- 1 teaspoon Cumin seeds jeera
- 1 teaspoon Ginger grated
- 1 teaspoon Sesame oil per dosa
Instructions
- Roast the oats on low flame for 4-5 mins till slightly warm. Transfer to a plate, Cool and powder fine.
- In a large bowl, add the Dosa batter, Oats flour and the sorghum flour.
- Whisk it well., add salt and all other ingredients, add water as necessary to make a slightly runny batter (to a spreadable consistency, but not like Rava Dosa batter)
- Cover and rest it for 30 mins (this step is highly recommended , pl don’t skip it)
- After 30 mins, heat the tava (skillet) to medium heat, whisk the batter once more.
- Check for salt and spice.
- Take a ladle of two of the batter and spread it slightly thick on the tava. Drizzle sesame oil around the dosa.
- Cook till golden brown on one side (takes 1-1.5 mins)
- Flip and cook for 30 seconds.
- You may also cook on one side only for 2 mins
- Serve hot with molgapudi or chutney. Here it is served with Chow chow chutney (Chayote Squash chutney)
Poonam Bachhav says
Dosai with Oats and sorghum flour sounds absolutely healthy and delicious. Thanks for sharing ????
Kalyani says
Glad you liked it, Poonam!
Amrita Roy says
Kadamba dosai sounds interesting and I will definitely try this. I often think what to do with the leftover batter and now I have a healthy breakfast recipe.
Kalyani says
Thanks Amrita. Hope you can try this sometime !
Mayuri Patel says
A healthy and filling gluten free breakfast option. Like how one can use leftover dosa batter and add millet flours. Must try this recipe.
Kalyani says
yes Mayuri. Both Fresh and leftover dosa batter works for this..
Sujata Roy says
Loved the name kadamba Kalyani. In Bengali kadamba is a ball shaped flower. And a delicious sweet kheer kadamba is named because of it's shape. Kadamba dosai sounds so healthy nutritious and absolutely delicious. I will try it for sure.
Kalyani says
thanks sujata. Do try it sometime..
Preethicuisine says
Kadamba dosai is a super nutritious breakfast with amazing accompaniments. Would love to treat myself with this yummy breakfast.
Kalyani says
Come over Preethi. We can indulge in this simple yet delicious dosa anytime 🙂
The World Through My Eyes says
Love the sound of this Dosai! It's super nutritious with sorghum and oats going in. Would like to try it out some time.
Chandra Padmanabhan's cookbooks are amazing!
Kalyani says
it sure is, do try!
Priya Vj says
I love these kind of karacha or mixed flour dosais . They taste heavenly with all the spices , corriander and curry leaves. Wil certainly try this kadamba dosai soon .
Kalyani says
we love it too. only difference is this uses old dosa atta too.