Bajra Dosa (Kambu Dosa)

Bajra Dosa is a millet dosa prepared with whole bajra. It is so crispy with the texture of the dosa being similar to the rice dosa itself.

Bajra Dosa | Kambu Dosa | Pearl Millet Dosa Recipe with step by step photo. Bajra is a wonder millet which is very healthy and it is used since very olden days. However the usage of millet has considerably decreased now a days.

So I thought why would we use some healthy ingredients in our regular food and make it more healthy .So here is a healthy share of Bajra dosa. Now let’s get started

Check out Kodo Millet Dosa and Foxtail millet dosa recipe too.

How to prepare Bajra Dosa

    1.    Soak the Bajra, Urad Dal and Fenugreek seeds in water for about 4- 6 hours.

    2.    After soaking grind them to form a smooth paste in a blender or grinder similar to idli dosa batter. 

   3.    After grinding mix everything together to form a batter and allow it to ferment overnight or about 8 hours. 

  4.    Once it is fermented the batter is now ready for use. Mix salt and water as needed and bring it to the desired consistency. Heat a tawa and pour a ladle full of water. Sprinkle oil over the edges and allow it to cook fully.

 5.    Flip to the other side and cook till it is done. Serve hot with Sambar and Chutney. 

 

 Serve hot with Sambar and Chutney. 

 

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4.67 from 3 votes

Bajra Dosa (Kambu Dosa)

Bajra Dosa is a millet dosa prepared with whole bajra. It is so crispy with the texture of the dosa being similar to the rice dosa itself.

Prep Time20 minutes mins

Cook Time2 minutes mins

Fermentation Time8 hours hrs

Total Time8 hours hrs 22 minutes mins

Course: Breakfast

Cuisine: Indian

Servings: 20 dosa

Calories: 55kcal

Author: Sharmila Kingsly

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Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Ingredients

• ▢ 1 cup Bajra/ Kambu / Pearl Millet
• ▢ ½ cup Urad Dal
• ▢ ½ tsp Fenugreek Seeds
• ▢ Salt as needed
• ▢ Water as needed
• ▢ Ghee / oil as needed

Instructions 

• Soak the Bajra, Urad Dal and Fenugreek seeds in water for about 4- 6 hours.
• After soaking grind them to form a smooth paste in a blender or grinder similar to idli dosa batter.
• After grinding mix everything together to form a batter and allow it to ferment overnight or about 8 hours.
• Once it is fermented the batter is now ready for use. Mix salt and water as needed and bring it to the desired consistency. Heat a tawa and pour a ladle full of water. Sprinkle oil over the edges and allow it to cook fully.
• Flip to the other side and cook till it is done. Serve hot with Sambar and Chutney.

Notes

•  Serve hot with Sambar and Chutney.
•  Same batter can also be used to prepare Idli

Nutrition

Calories: 55kcal | Carbohydrates: 10.3g | Protein: 2.3g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 2mg | Potassium: 63mg | Fiber: 2.2g | Sugar: 0.1g | Calcium: 7mg | Iron: 1mg

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.