Pearl Millet/ Bajra/Sajja Dosa
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Ingredients
| Ingredients | Quantity |
|---|
| pearl millet | 1 cup |
| pressed rice | 1/3 cup |
| salt | 1 teaspoon |
| urad dal | 1/4 cup |
| fenugreek seeds | 1 teaspoon |
| Refined oil | 2 tablespoon |
Servings
| Serving | 4 |
|---|
| Preparation Time | 10 Mins |
|---|
| Cooking Time | 10 Mins |
|---|
Method
- Wash and soak bajra/millet , urad dal, methi seeds in warm water for 4 to 6 hours or until doubled in size.Prior to grinding soak the poha in 1/3 cup water for 15 to 20 mins.
- Drain the water from the dal and millet mixture. Grind into fine paste using fresh water.Once done grind the soaked poha as well and it to the dal, millet paste and mix well.
- Leave this batter to ferment overnight or until you see tiny bubbles over the top.Unlike other batters it does not increase in volume but you may observe little tiny bubbles and slight sour smell to it.
- Next day add salt to taste and adjust the consistency to spreadable thickness.
- Heat a tawa / skillet until hot and pour a laddle full of batter and spread it in circular motion like regular dosa. Drizzle few drops of oil at the sides and centre.
- Cook until golden. Once done fold /roll and serve with coconut chutney, peanut chutney, sambhar or chutney / karam/ spice powder.
Recipe Tips
- Made with bajra, this dosa recipe is easy to make and apt for breakfast or brunch. Try out this South Indian recipe that is full of fibre content.
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