Vysya's Delicious Recipes -Dosa Corner


Monday, November 25, 2013

Bajra Dosa - Kambu dosai - sajjalu dosa - sajje dosa

Pearl Millet Dosa  is called  बाजरी (Bajri in Rajasthani, Gujarati and Marathi), ಸಜ್ಜೆ (Sajje in Kannada); கம்பு (Kambu in Tamil); बाजरा (Bajra in Hindi, Urdu and Punjabi) and సజలు (sajjalu in Telugu) and ("Kambam" in Malayalam) and বাজরা ("ba:jra:" in Bengali) wikipedia.Eating bajra provides us with disease fighting phytochemicals that lower cholesterol, antioxidants, plenty of fibre, 
folate, iron, magnesium, copper, zinc, vitamins-E and B-complex, thiamine, riboflavin and niacin. It is a gluten free grain. It is noted for its high iron content. This whole grain supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time. Now we learn to make nutritious Dosa.

Bajra(pearl Millet) - 1 cup.
Raw rice - 1/2 cup.
Idli rice - 1/2 cup
urad dal - 1/2 cup. ( can use black urad dal) 
Methi seeds - 1/4 tsp.

Soak bajra,raw rice,idli rice  and urad dal  in a water, for minimum 4 hrs or overnight.

  • Grind everything into a smooth paste with needed water and salt.
  • Ferment it, over night or 8 hrs. 
  • Consistency of batter  should be like thin pourable consistency as shown in the picture.
  • Spread like normal dosa.
  • Drizzle some oil on it.

  • When one side is cooked and turned golden, flip the dosa 

  • When both sides are cooked and turned crisp at edges remove from tawa and serve hot.
  •  It goes well with  all types of chutneys.


Brindha said...

I tried this and it came out well.. Thanks for sharing such healthy recipes..