This Bajra dosa is prepared using whole bajra, urad dal, and poha. Now you can make this diabetic-friendly and healthy bajra dosa recipe with our easy-to-follow video recipe and step-by-step pictures.
About Bajra Dosa
We use Bajra flour regularly in our kitchens. Our blog has many recipes using bajra flour, like bajra vada, bajra roti, bajra methi chilla and more. But now we thought of sharing recipes using whole bajra.
This bajra dosa is ideal for breakfast. You can even pack these in your lunchbox or have them for dinner.
We have already shared 3-in-1 jowar batter recipe, using which you can make jowar dosa, jowar idli and jowar dhokla. If you are a fan of millet recipes, then do have a look at our collection of millet recipes.
Video
How to make Bajra Dosa | Step-by-Step Recipe
Wash bajra well and soak for 6 hours.
In another bowl, take urad dal, wash well and soak for 6 hours.
We need to soak poha for only 10 minutes. So after about 6 hours, wash poha well and soak for 10 minutes.
Drain excess water from bajra, urad dal and poha and again wash well. In a mixer jar, take soaked bajra and grind once.
Now add about a tablespoon of water, scrape sides and blend again.
Add soaked urad dal and poha and little water and blend to a smooth paste. In total, we have added ¼ cup water while grinding the batter. Add water gradually.
Take the batter in a bowl and let it ferment for 8 hours or overnight.
Once the batter is ready add salt and mix.
Heat a tawa on medium flame and grease with little oil.
Pour the dosa batter and spread it to make a semi-thick dosa. Let it cook on a medium heat for 1-2 minutes. Once you notice it is leaving the sides, drizzle a little oil on top and flip the dosa. Cook for a minute.
Make remaining dosas. Serve hot with sambhar and onion tomato chutney.
Pro Tips
- Soak bajra and urad dal separately. When compared to urad dal, bajra requires a little more grinding
- Do not add water at once while grinding the batter. You can adjust the batter consistency after fermentation
- After fermentation, if you don’t want to make the dosas immediately, cover and keep the batter in the refrigerator. But make sure that it is well fermented before you transfer the batter. Once you are ready to make dosas, take it out and let it sit at room temperature for about half an hour
- This batter can also be used to make uttapam
- Cook the dosa on medium flame
- Flip the dosa once it is cooked well. Otherwise, there are chances that it might break
Serving Suggestions
Serve Bajra Dosa with sambhar and tomato onion chutney.
You can even serve this with green chutney or mint and coriander chutney.
You can choose from any of these accompaniments/chutney recipes.
More Millet Recipes
Recipe Card
Bajra Dosa Recipe
Loved this recipe? Leave a comment below and give us a 5★ rating
Ingredients (1 cup = 240 ml)
- ½ cup bajra / pearl millet
- 1 tablespoon urad dal
- 1 tablespoon poha / flattened rice
- ¼ cup water for grinding batter
- salt to taste
- oil for making dosas
Instructions
- Wash bajra well and soak for 6 hours. In another bowl, take urad dal, wash well and soak for 6 hours.
- We need to soak poha for only 10 minutes. So after about 6 hours, wash poha well and soak for 10 minutes.
- Drain excess water from bajra, urad dal and poha and again wash well.
- In a mixer jar, take soaked bajra and grind once. Now add about a tablespoon of water, scrape sides and blend again. Add soaked urad dal and poha and little water and blend to a smooth paste. In total, we have added ¼ cup water while grinding the batter. Add water gradually.
- Take the batter in a bowl and let it ferment for 8 hours or overnight.
- Once the batter is ready add salt and mix.
- Heat a tawa on medium flame and grease with little oil.
- Pour the dosa batter and spread it to make a semi-thick dosa. Let it cook on a medium heat for 1-2 minutes. Once you notice it is leaving the sides, drizzle little oil on top and flip the dosa. Cook for a minute.
- Make remaining dosas. Serve hot with sambhar and onion tomato chutney.
Video
Notes
- Soak bajra and urad dal separately. When compared to urad dal, bajra requires a little more grinding
- Do not add water at once while grinding the batter. You can adjust the batter consistency after fermentation
- After fermentation, if you don’t want to make the dosas immediately, cover and keep the batter in the refrigerator. But make sure that it is well fermented before you transfer the batter. Once you are ready to make dosas, take it out and let it sit at room temperature for about half an hour
- This batter can also be used to make uttapam
- Cook the dosa on medium flame
- Flip the dosa once it is cooked well. Otherwise, there are chances that it might break
Leave a Reply