Bajra Chana Dosa/ Instant Bajra DosaJump to recipe
In a south Indian household, Dosa and the Idli-Dosa batter rule the household. The batter itself is so versatile, that you can choose to make Idi, Dosa, Kuzhi Paniyaram. Uthappam, for breakfast, lunch or dinner. While the Idli-Dosa routine does get monotonous sometimes, but we never tire of them. To beat the monotony, every home cook comes up with their version of these savoury Indian Crepes.
Millets are rich in dietary fibre. They have high nutritional value and should be added to our diet as the insoluble fibre in them acts as a prebiotic, keeping our digestion on tract.
Bajra or Pearl Millet is rich in Magnesium and keeps the heart healthy. Overall Millets are a good source of carbohydrates, It is also gluten free and hence is ideal for people following a Gluten Free Diet. Like most Millets, Bajra/Pearl Millet is a decent source of Carbohydrates, Proteins, Minerals and fibre.
This is a No Ferment, Instant Dosa. However the batter can be left to ferment too. And because the batter is gluten free, it need not be rested. Dosa can be made right away.
In this recipe I have combined Bajra and Chana/ Chickpeas, and Sago pearls/ Sabudana to make a scrumptious Dosa. This recipe is ideal for everyone including Diabetics, elderly, and even kids. It keeps one satiated for a longer time. The Chickpeas enhance the protein levels of this Dosa, thereby making it a nutritious choice. The Sago pearls/Sabudana give a crispy texture to the Dosa.
Things to remember while using Millets– Experts recommend not to combine different millets together. This is because, by themselves they provide numerous benefits to the body, but when combined with other millets, they can work against each other. So to get the maximum out of them, it is better to use a single millet at a time.
Which Other Millets can be used in this recipe– Ragi/ Finger Millet, Varagu/Kodomillet, Kuthiraivali/Barnyard Millet, Jowar/Sorghum, Samai/Little Millet, any of these can be used.
Can I use a different protein than Chickpeas– Yes. I have used Rajma/Kidney Beans, Lobia/Cowpeas, in the past, and they gave me good results.
Can I skip the Sago Pearls/ Sabudana – If you cannot find them near you, you can skip using them. Sago makes the Dosa more pliable, and gives crispness .
While you are here I request you to checkout other Millet recipes like- Kuthiraivali Pongal, Ragi Pancakes, Bajra Methi Crackers, Bajra Almond Flour Cookies, and more…
- Whole Pearl Millet/ Bajra 1 cup
- Kabuli Chana/ Chickpeas 3/4 cup
- Sabudana/ Sago pearls 1/4 cup
- Salt as required
- Ginger 1 inch poece
- Green Chillies 3-4
- Cumin seeds 2 tsp
- Wash the Bajra/Pearl Millet and Chickpeas . Put them in a big bowl, add the Sabudana and soak them all together for 6-7 hours.
- Now drain all the water, and transfer the soaked ingredients into a blender jar. Add the Cumin seeds, green chillies, ginger, adequate water and grind to form a smooth free flowing batter. Add salt, and give it another spin in the blender to evenly distribute the salt.
- To make Dosa, heat a Pan, grease with oil and spread a ladle or two of the batter. Drizzle oil and cook on both sides until crisp. Serve with your favourite chutney.
Wash the Bajra/Pearl Millet and Chickpeas . Put them in a big bowl, add the Sabudana and soak them all together for 6-7 hours. Now drain all the water, and transfer the soaked ingredients into a blender jar. Add the Cumin seeds, green chillies, ginger, adequate water and grind to form a smooth free flowing batter. Add salt, and give it another spin in the blender to evenly distribute the salt. To make Dosa, heat a Pan, grease with oil and spread a ladle or two of the batter. Drizzle oil and cook on both sides until crisp. Serve with your favourite chutney.
- Millets are gluten free, so the batter need not be rested. Dosa can be made right away.
- This is a no ferment instant Dosa, however the same batter can be fermented and used too.
- To make the Dosa more filling you can add grated vegetables, or can stuff them with scrambled Paneer or Potato masala.
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