Pearl Millet or Bajra Dosa

It’s been a while since we have been hearing that millets are good for us and that we should include it in our regular diets. Both me and the hubby like millet rotis, be it bajra, jowar, ragi or any other millet but it is so difficult to make…I guess it takes years of practice to make them right without adding any wheat flour.

I find dosas an easier way of including millets in our diet, here is a recipe I follow for making bajra or pearl millet dosas. 

Ingredients

1 cup of pearl millet or bajra,
¼ cup of par boiled idli rice or any normal rice,
¼ cup of urad dal,
1 teaspoon of fenugreek seeds,
Salt to taste,
Seasame oil as required

Method

Wash all the ingredients except salt and soak them together for about 6 hours. Grind all of this into a smooth paste adding water as required.

The resultant batter should have a pouring consistency. Mix in salt to taste. Leave this to ferment in a warm place, in Bangalore it generally takes about 6-7 hours to ferment.

Once fermented, heat the dosa tawa or girddle and once hot pour a ladleful of batter and spread it in a circular motion. Drizzle a little seasame oil or any oil around the dosa. When the corners start lifting up, flip it over to the other side. Let the other side also get cooked.

Serve this hot with any chutney or your choice.