Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Bajra is the South Indian name for pearl millet. Like all millets, it is a healthier choice than wheat or rice. It is also naturally gluten free.
Bajra can be used in whole grain form, just as rice is, or it can be ground into flour and used like wheat or rice flour.
Today we preparing dosas, which is a South Indian breakfast dish. Traditionally, dosas are prepared with rice and lentils and the batter is fermented, but when we make dosas with bajra flour we do not need to go through a fermenting step. This makes the recipe quick to prepare.
Try out my easy recipe and share your experience of preparing bajra dosas. I am also preparing a unique tomato chutney as an accompaniment. The included recipe video will make the process easier to understand.
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3 dosas plus tomato chutney
For the tomato chutney:
- 1 tbsp oil
- 1/4 tsp jeera (cumin seeds)
- 1/4 tsp heeng (asafoetida powder)
- 1 whole dry red chilli
- 1 fresh green chilli
- 2 medium tomatoes, chopped
- 1 tsp salt
- 1/2 tsp dhania (coriander powder)
- 1/4 tsp haldi (turmeric powder)
- 1/2 tsp garam masala (5 spice powder)
- 1/4 tsp red chilli powder
- 1 inch ginger piece, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1/2 cup moongfali (roasted peanuts)
For the tadka (tempering):
- 1 tsp oil
- 1/4 tsp rai (mustard seeds)
- 1 dry whole red chilli
- 8-10 kadhi patta (curry leaves)
For the dosas:
- 1/2 cup bajra (pearl millet flour)
- 1 cup + 3 tbsp water, or as needed
- 1 green chilli, finely chopped
- 1/2 medium onion, finely chopped
- 1 tbsp hara dhana (cilantro), finely chopped
- 1/4 tsp salt
- 1/4 tsp red chilli powder
- oil, as needed
- Begin making the tomato chutney: Keep a pan on low heat, add oil and let it heat up. Add the jeera and heeng and let them crackle for about 25-30 seconds.
- Add the whole red chilli and fresh green chilli. Stir for 10-15 seconds, then add the chopped tomatoes and stir a few times.
- Add the dry spices: salt, coriander powder, turmeric powder, garam masala and red chilli powder. Mix well. Add the chopped ginger and garlic. Stir and cover with a lid. Cook until the tomatoes soften and stir a few times in between. Remove from heat.
- Let tomatoes cool down completely then transfer to a grinder jar. Add the roasted peanuts and grind to a fine paste. Transfer the tomato chutney to a bowl.
- Make the tadka (tempering): Keep a tadka (pan) on low heat, add oil and let it get hot. Add the rai, dry red chilli and curry leaves. Saute until the rai crackles. Pour the tempering on the chutney. Set the chutney aside.
- Prepare the dosa batter: In a mixing bowl add in the bajra flour and 2 cups water. Stir to prepare a lump-free mixture. Add the chopped onion, cilantro, green chilli, salt and red chilli powder. Mix until well combined; then add water as needed to make a thin, smooth batter of a watery consistency.
- Cook the dosas: Keep a nonstick pan on low-medium heat, let it heat up. Then raise the heat to medium, sprinkle water on it and then wipe it off. Grease the pan with a little oil, stir the batter well and spread a large ladleful of the batter in it. Quickly tilt the pan if needed to spread it in a thin layer. Sprinkle some oil all over it and let it cook for 15-20 seconds. Cover with a lid and cook for another 15-20 seconds.
- Remove the lid and cook the dosa until the base has brown areas and the sides of the dosa start leaving the pan.
- Carefully free the dosa from the pan with a ladle and transfer it to a plate. Prepare the remaining dosas and serve with tomato chutney.
Crispy Instant Bajra Dosa Recipe and Tomato Chutney Recipe
© 2022 Rajan Singh Jolly