Bajra Dosa / Pearl Millet Dosa

Bajra dosa is a relatively recent recipe that I developed. Dosa is a standard breakfast dish at home which I make atleast once a week. I try to experiment with different types of dosas. When the millet craze began in 2023, I started working on this recipe. The first time I made it, I was a little hesitant about whether my kids would like it. In fact, my younger one said that it tasted like a dosa of restaurant quality which made me quite confident about the recipe. This dish is also the proof that healthy can be very tasty!

Millets have high nutritional value, being rich in proteins, vitamins, minerals and fibres. It has a low glycemic index which means it doesn’t cause a spike in sugar levels. It is a healthy choice for diabetics and anyone trying to maintain healthy blood sugar levels. They are also naturally gluten free, making it the perfect choice for those allergic to gluten and those with celiac disease. It is also great for gastric health. Pearl millet specifically is widely available in India.

I do want to mention that despite the hype, it is not a replacement for rice and wheat. This feels like a social media trend to me, as it should ideally be part of a diet and not a total replacement.

How to make bajra / millet dosa in 3 steps?

1. Soak idli rice, urad dal, bajra, flattened rice for 4 hours.
2. Grind to a fine paste and ferment for 6 to 8 hours.
3. Add salt, water and make crispy dosas.

What to serve with bajra / millet dosa?

Serve crispy dosa with sambhar, coconut chutney, red chutney, potato masala, tomato chutney, peanut chutney, individually or choose any two of these sides.

Print Recipe

Bajra Dosa / Pearl Millet Dosa

Author: admin Courses: Breakfast, Vegerarian

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins Servings: 6

Ingredients

Servings

• 1/2 cups Whole bajra / Pearl millet
• 1.5 cups Idli rice
• 1/2 cups Split black gram / Urad dal
• 2 tablespoons Brown flattened rice
• 1/4 teaspoons Salt
• 1/8 teaspoons Fenugreek

Instructions

1. Wash and soak pearl millet, idli rice, fenugreek, split black gram separately for 4 hours. Soak flattened rice for 10 to 15 min. 

2. Drain split black gram and keep the water in the freezer to chill for 10 to 15 min. 

3. Grind split black gram using chilled water until its fine paste. Scrape the bowl of the grinder often. 

4. Transfer ground paste to a bowl. Drain rice and grind to coarse texture. Add chilled water little by little and grind. Now add drained bajra and grind to a fine paste. 

5. Remove half into the bowl. Add flattened rice, fenugreek, grind to a fine paste and transfer to a bowl. 

6. Mix thoroughly with hand and clean the sides of the bowl. Let it sit in a warm place for 6 to 8 hours until its fermented. 

7. Add salt and water according to the consistency needed. Mix and let it sit for 10 min. 

8. Meanwhile heat a cast iron dosa tava or griddle. Sprinkle water if they sizzle and evaporate, the tava is ready. A hot tava is essential for dosa to cook evenly and attain that perfect golden brown colour. 

9. Now pour batter using a katori with flat bottom, spread in circles from centre towards the edge. Reduce flame. Pour ghee and let it cook. 

10. Fold crispy dosa in half and transfer to a plate. Rub the tava with half cut onion. Sprinkle water and repeat. 

Keywords: dosa, idli, millet recipes, breakfast recipes, bajra idli, bajra dosa, kerala breakfast, south indian recipes, indian breakfast