Bajra Dosa / Sajje dose / Sajje dosa

Bajra (pearl millet in English, ಸಜ್ಜೆ in Kannada) is a densely available millet in India. Bajra is rich with protein and fiber. If you are not so used to eating it regularly, I suggest you to use it once a week.

Bajra is rich in nutrients and also its batter ferments well, so you need not add Urad dal.

Ingredients

Bajra - 1 cup
Methi Seeds – 1 spoon
Oil - for greasing the tawa
Salt to taste

Method

Soak Bajra & methi seeds together for around 8 hours. Please note that Bajra is pretty hard and it won’t grind properly unless soaked for minimum 7-8 hours.

Grind soaked Bajra and Methi seeds in a mixer-grinder . While grinding add the water gradually. Make sure that the batter is neither too thick nor too thin.

Keep aside the batter for about 5 to 6 hours (preferably overnight), so that it gets fermented. Add the salt before preparing the dosa and mix well.

In thick bottomed tawa, spread the oil. Now pour one scoop of batter and spread it in rounded shape. Ensure that thickness of the dosa is medium.

Recipe Courtesy - Nagma, my cousin