I make Dosai/Idli atleast 3-4 times a week for breakfast. There has to be atleast some kind of batter in my fridge for quick fixes. The little one is such a dosai addict and she can even have dosai for all the three meals in a day 🙂 If you have never made Idli/Dosai using Millets you can start by making this easy yet flavorful Bajra/Pearl Millet dosai. Great alternative to the regular ones.
There are different ways in which you could make this Pearl Millet Dosai.
- Preparing batter the traditional way by soaking millets and idli rice together and then grinding them to a batter
- You can also prepare batter from readymade Bajra Flour and Rice flour
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 6-8 hours for fermentation |
| Servings |
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Ingredients
Kambu/Bajra/Pearl Millet Dosai Batter from scratch :
- 2 cups Pearl Millet
- 2 cups Idli Rice
- 1/4 cup urad dal
- 1/2 tablespoon Fenugreek Seeds
- 1/2 tablespoon salt if you are using Rock Salt or Himalayan Pink Salt add a little less
Instant Bajra/Kambu Dosai batter :
- 1 Cup Bajra Flour
- 1/2 cup rice flour
- 1/4 cup Semolina/Ravai
- 1 tablespoon Oil for tadka and for drizzling while making dosais
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Jeera Seeds
- 1 pinch generousAsafetida/hing
- 1 teaspoon salt
- 1/2 teaspoon Chilli Powder
- Few Curry leaves
Ingredients
Kambu/Bajra/Pearl Millet Dosai Batter from scratch :
Instant Bajra/Kambu Dosai batter :
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Instructions
Preparation of Batter from scratch
- Soak Idli Rice, Millet, Urad dal and fenugreek seeds together for upto 3 hours. If you want you can reduce idli rice and add more Pearl Millet but after having tried various proportion combination I felt that equal amount of Idli Rice & Bajra/Kambu works best
- Grind them to a smooth batter by adding water at regular intervals. I used my mixie to prepare batter since I don't have grinder here
- Let it ferment for atleast 6-8 hours (depending on the weather in your place). Then start making dosai by spreading the batter evenly on Dosai Tawa, drizzle oil and wait until both sides are cooked
- Golden brown Kambu Dosai is ready to be served
- You can also make slightly thicker dosais like this one below. If the batter is well fermented they turn out spongy and soft like regular Set Dosa
Preparation of Bajra/Kambu Dosai from instant batter:
- Mix Bajra Flour, Rice flour and semolina with 3 cups of water. Add salt..The batter should be runny and thinner than the regular dosai batter. Add extra water if required
- Let it rest for 15 minutes
- Heat oil in a Dosa Tawa and add mustard seeds,jeera seeds, curry leaves,hing, chilli powder
- Saute for a minute and add this tadka to Dosai Batter
- Mix everything together
- Start pouring the batter on to a hot tawa and wait until both the sides are cooked
- Crispy Bajra Flour Dosai is ready to be served
- For the tadka you can aslo add finely chopped onions, green chillies, black pepper corns and cashewnuts if you want.
- I kept it real simple and added only basic ingredients
Recipe Notes