I have been trying to reduce the usage of ready or store bought flours as we don’t know the quality of flour. Instead I use the whole grains where ever possible, so I have not tried this recipe with bajra flour. These kambu dosai or bajra dosa turns out crispy but soft dosas can also be made with the same recipe by adding more water to the batter. This recipe uses urad dal, rice and kambu /bajra in equal quantities. You can replace rice with kambu/ bajra but too much of millet consumption and avoiding rice totally is also not good. So these dosas have a balanced nutrition of protein, carbs, minerals and iron. These are good for all age groups including toddlers.
How to Make Millet Dosa
- Wash urad dal until water runs clear. Soak it in enough water for 4 hours. Wash rice and kambu/ bajra together in a large pot. Soak them in enough water for 4 hours. You can also soak bajra for longer if you prefer.
- Drain the water from both the pots. Add urad dal to a blender jar along with some water. Do not add too much water as it makes the batter too thin.
- Blend it until smooth and bubbly.
- Add bajra and rice to the same jar and pour some more water. If your blender jar is small, first transfer the urad dal batter to a pot, then add the rice and bajra. Do not add too much water.
- Blend until the batter is smooth. The batter must be of the dosa batter consistency. Very thin or runny batter will not ferment well.
- Transfer this to a large bowl for fermentation. Cover and set aside in a warm place for 4 to 8 hours. Depending on the indoor temperature & climate the timing may vary.
- It usually takes about 16 hours for the batter to rise in my home. Do not let the batter over ferment as it turns sour. These dosas turn slightly hard without fermentation but even little fermentation yields very good dosa. So allow the batter to rise at least a bit.
- Add salt and water as needed. Bring it to a pouring consistency. If you prefer to set some batter in the fridge, then you can put it in without adding salt and water.
- Heat a tawa or griddle until hot. If using cast iron pan, sprinkle some oil and grease it well with a kitchen tissue or piece of onion. Wipe off the excess oil. When the pan is hot, pour a ladle full of batter in the center.
- Spread it to a dosa. You can make thick or thin dosas to your liking.
- Sprinkle some oil and allow to cook until the edges begin to leave the pan.
- Flip and cook on the other side for 1 minute. Flip back and cook until crisp. Serve millet dosas hot with your favorite chutney. You may like to check these Dosa recipes and Chutney recipes. Related Recipes
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