Instant Bajra (Kambu)Dosa

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.

Ingredients

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

Procedure

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

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.

Type Grain
Form Flour
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.

Orange and Garlic Pickle

The smell of fresh oranges with the pungency of garlic is a match made in heaven. Or, that’s what I feel about it. I love oranges when they are fresh, juicy, tangy and pulpy, and I’ve been wanting to use them in something other than marmalade for a while now. And of course, garlic happens to be an all-time favourite. So one day I was bored out of my wits, and wanted to try something totally unconventional. And I came up with this quirky idea to put the two ingredients together. A eureka moment, shall we say? But not all eureka moments turn into happy results. But when I made this recipe, voila, what a transformation! The result was a yummy, gooey substance that literally flew off the shelves… ahem, my kitchen platform.

You must try it to believe it!

Ingredients

Orange – 4 (pulp removed and finely chopped)

Garlic – 25 pods

Oil – ¼ cup (I prefer sesame oil)

Mustard seeds – 1 teaspoon

Salt – 1 teaspoon

Chili powder – 2 tablespoons

Jaggery powder – ½ teaspoon

Vinegar – ¼ cup (you can reduce this quantity if your oranges are sour)

Procedure

Heat oil in a pan. Add mustard seeds. Once they splutter, add garlic and sauté till they turn slightly brown. Add the orange pulp, salt, chili powder and jaggery. Cook for around 8 – 10 minutes. Switch off and add vinegar. Your yummy pickle is ready. The pickle tastes best after a day.

Know Your Ingredient

Orange

The orange fruit is one of the most nutritional. A big orange exceeds the daily nutritional requirement of vitamin C. Hence, it is very helpful in boosting immunity.

Oranges are rich in both soluble and insoluble fiber and are helpful in relieving constipation. They also help digestion by keeping your intestines and stomach in top health.

Oranges are a good source of beta-carotene, which is a powerful antioxidant that protects from cancer and other inflammatory diseases.

This is a low glycemic index fruit and hence it moderates the rise in blood sugar. Research indicates that citrates and citric acid in oranges may help in kidney stones.

Even the smell of an orange is known to relieve stress up to 70%.

Type Fruit
Form Fresh
How to Buy Look for oranges which are firm and heavy for their size. Avoid fruits with green /moldy spots.
Storage Whole oranges can be stored in the refrigerator or at room temperature for up to two weeks.