Breakfast

Bajra Dosa

Posted on by Vijaya Venkatesh
Cooks in: 20 Minutes Serves: 2 People

Dosas are all time favourite of all. I used bajra flour for this recipe along with some idli rice. The dosas turned out crispy and full of flavours.

Ingredients:

  • 1 Cup Idli Rice
  • 2 Cups Bajra/Kambu flour
  • 1/2 Cup Urad Dal
  • 1/2 Tsp Methi seeds
  • 1.5 Tsp Salt

Directions:

  1. Wash and soak Idli rice, dal and methi seeds for 4 hours.
  2. Using a blender, grind finely.
  3. Add the bajra flour mixed in water and give a run in the blender so that everything gets mixed up well.
  4. Add Salt and ferment overnight.
  5. Make dosas and serve with chutney/sambar/podi.

7 Comments

  1. Hi VV,

    I have been following your website quite some time and also on the OPOS Support group. Your recipes are awesome. I made this dosa and it came out really good. One question on the Bajra flour, I got in the local grocery store as Bajri flour and it is ash color. Is that the same as Bajra flour? Even with this flour, the dosa tasted good.

    Thanks,
    Aarthie

    1. Hi Arthie,
      Glad to hear from you! Happy to know that your dosas turned good. Bajra flour will be in ash colour only. A very healthy and nutritious grain! Can you share a picture of your dosa, through FB messenger so that I can share it on Millet table page?

  3. I decided to try out this dosa as it is an all time favourite at home. Soaked up the ingredients overnight except the Bajra flour and made the batter in the morning. Towards the end I added the Bajra flour and allowed the batter to ferment throughout the day. The batter was in the right consistency for preparing crispy dosas in the night.
    As regards to the taste and flavour it was amazing and to my surprise I couldn’t find out the bitter taste of Bajra flour. Thank you VV for yet another healthy dosas. My children gobbled up 4 dosas.

    1. Hi Rama,
      Thanks for trying and validating the recipe. Happy to know that your family enjoyed the healthy dinner.

  4. Sounds so interesting. I’m assuming the water quantity for dissolving the millet flour is very small. Any ballpark?

    1. Hi Sukhie,
      Thanks for visiting. Yes, you need just enough water to dissolve. There is no standard proportion for it. Make sure that after dissolving the batter is lump free.