Bajra Dosa (Pearl Millet Crepe)

There are several varieties of dosa, though the rice and black lentil one is the gold standard and is most often made in most households. My home is no exception. But I do like to experiment with the other types too. The fermented dosas are the healthiest, but requires advance preparation. I had the urge upon me to have a millet dosa, but had made no preparation. i therefore settled upon this instant pearl millet dosa. Taste-wise, it is very much like a rava (semolina) dosa – something that I miss since I turned WFPB. So, whenever the urge is upon me to have a rava dosa, I settle upon a millet dosa. It’s winter in Delhi and therefore ideal since millets are considered ‘heaty’. I really enjoyed this dosa which I paired with an onion chutney. Several people asked me for the recipe – so here goes!

Bajra Dosa

2 cups pearl millet flour (bajra, kambu flour)
2 cups rice flour (I used brown rice flour)
Water as required
2 tsp cumin seeds (sabut jeera, jeeragam)
2 tbsp finely chopped coriander leaves
3-4 green chilis, chopped fine
Salt to taste
Note: You can add other vegetables too – like grated carrot, finely chopped tomatoes…
In a bowl, add both the flours and mix well
Add water and salt and mix well again
Add enough water to get a very watery consistency
Set aside
Heat a small wok and add cumin seeds
When they begin to splutter, remove from flame and add to the batter
Add the coriander leaves and green chilis
Rest the batter for at least 30 minutes
Heat a griddle or dosa tawa
Cut an onion or potato into half and use the flat surface to rub on the tawa
Now gently pour a ladle of the batter from the edges of the tawa/griddle (this batter cannot be spread from the centre outwards)
Let the batter flow in to the centre of the tawa/griddle
Cook on medium/low heat for a couple of minutes
Gently prise the dosa from the edges and flip over
Cook the other side for about a minute
Transfer to a casserole
Repeat for the remaining batter
Remember to mix the batter well before making the next dosa and the vegetables may have settled to the bottom
Serve hot with your favourite accompaniment – normally chutney and/or sambar
Note: You can use any millet flour

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