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.
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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.
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