If you normally like dosas, I’m sure you would love this one. This instant dosa has been a super hit at my place. The hubby and the girls love it equally. I feel the reason behind its success is its flavor. All millets are flavorful and according to me, bajra tops the list. The flavor burst during your first bite is undeniable.
The fact that it is instant gives me an option for mornings when I haven’t planned in advance. But beware, each dosa takes a couple of minutes (much longer than a normal one) on the tawa! You’ve got to give the dosa the time it deserves on the hot tawa, for a crispy, golden, flavourful outcome.
Bajra – 1 cup
Rice flour – 1 cup
Jeera – 1 teaspoon
Onions – ¼ cup (finely chopped)
Green chillies – 1 (finely chopped)
Coriander leaves – a few sprigs (finely chopped)
Coconut – 2 tablespoons (grated)
Water – to make a runny batter
Salt – as needed
Mix all the above ingredients to make a thin, runny batter. Heat the tawa. Give a good mix to the batter, take a ladle full and pour it on to the hot tawa from a height of about 2 inches. This makes the batter form several pores as it touches the tawa. Ensure you pour the batter equally all around the tawa and the batter is connected among the pores (else you will end up with several dosas instead of one 😊). Add a spoon of oil and cook until the dosa turns light golden brown. Flip on to other side, add another spoon of oil and cook for one more minute. Your crispy bajra dosa is ready to enjoy!
*The tawa should be very hot before pouring the batter.
* It should be well-seasoned and non-sticky.
Know Your Ingredient
Bajra/Pearl millet is a milletcommonly grown in the rural areas of North & South India. It is a drought resistant crop and thus has a lesser chance of failure. Hence farmers who choose to grow Bajra are assured of their crop even when the monsoon fails, making it more profitable for them.
Bajra is not only beneficial for the farmers but also for us, the consumers. It is 10 times richer in calcium than wheat. That’s a solid reason for us to switch to bajra dosa dinners for at least a couple of days in a week. Isn’t it?
Bajra is a good source of iron. It is low in Glycemic index and is one of the most wonderful foods for diabetics. The high level of magnesium in bajra helps in controlling glucose receptors in the body.
Bajra is rich in insoluble fibre and in turn helps in better digestion. If you are looking at decreasing the risk of stones in your gall bladder, add more of bajra in your diet as it reduces the secretion of bile acids.
Bajrais gluten free and hence is a great option for people with celiac disease.
|How to Buy||If you are buying the grain,look for fresh, moisture free, insect free grain. If you are buying the flour,check the date of packaging and buy the freshest pack available.|
|Storage||Bajra flour tends to become rancid quickly. The flour can be stored for 1-2 months at normal temperature and if you are looking to store it for a longer period, you can freeze it.|