Friday, June 19, 2015

Bajri Dosa



I followed the exact same recipe of my NachNi/Ragi Dosa and replaced Ragi flour with Bajra/Bajri flour. I was little unsure about the outcome, but bajri dosas came out really well.

Bajri Dosa
Millet Pancakes
1 cup urad daal
1 cup brown rice
1 tsp methi/fenugreek seeds

3 cups bajri flour
salt to taste

Oil as needed for frying

1. Soak urad daal and brown rice along with fenugreek seeds with adequate water overnight.
2. Grind to a smooth paste. Cover and set aside to ferment for 8 - 10 hours.
3. Add bajri flour, salt and water as needed to get the dosa batter consistency.
4. Heat cast iron or nonstick tawa/griddle. Pour a ladleful of batter. Drizzle oil as needed.
5. Cover and let it cook.
6. Serve hot dosa with your favorite chutney.

Note -
1. Brown or white rice can be used.
2. The above proportion yields a huge quantity of batter. I freeze half of the batter for using later.
3. For variation, sometimes I add minced onion, green chilies and cilantro in the batter, just before preparing the dosas.

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