Instant bajra dosa recipe | crispy bajra dosa | millet dosa

Instant bajra dosa, also known as millet dosa, is a light and crispy dosa made using bajra (pearl millet) flour, gram flour (besan), and everyday spices. Unlike the traditional dosa batter, this recipe requires no soaking, grinding, or fermentation, making it perfect for busy rotine or sudden cravings.

In this recipe, I also share a quick and flavorful instant dosa masala prepared with a generous amount of mixed vegetables and regular Indian spices. The vegetable masala makes the dosa extremely tasty and wholesome—almost like a masala dosa, but with a healthier twist.

This instant bajra dosa is ideal for breakfast or a light dinner, especially when you want to prepare something quick without any planning. Since bajra is naturally gluten-free, this dosa is suitable for people avoiding gluten and is a great addition to a weight-loss diet as well. It keeps you full for longer and provides essential nutrients.

Do give this simple, nutritious, and delicious instant dosa a try—you will definitely love it!

• Preparing the Batter:
  Prepare the dosa batter using bajra flour and gram flour (besan). Gram flour helps with binding and enhances the overall taste of the dosa. The proportion of gram flour should be half of the bajra flour. The batter should have a medium-thick, pourable consistency. Do not add excess water while preparing the batter. If the batter becomes too thin, add a little besan to bring it back to the right consistency.
• Enhancing the Flavor:
  To make the dosa more flavorful, I prepare an instant vegetable masala with basic spices. The vegetable masala makes the dosa wholesome and healthy, and adding a little Schezwan sauce enhances the taste even more.
• Cooking for the Perfect Texture:
  Lower the temperature of the tawa (griddle) slightly before spreading the dosa. Cook the dosa on medium-low flame to achieve the perfect crispy texture. Serve the dosa hot along with masala and chutney for the best taste.

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Recipe video

Instant bajra dosa recipe | crispy bajra dosa | millet dosa

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 3 servings

Ingredients

 

For dosa batter

• 1 cup bajra flour
• ½ cup besan
• Salt to taste
• 1.25 cup water
• ¼ tsp baking soda
• 1 tsp lemon juice

For dosa masala

• 1 tbsp butter
• 1 tsp oil
• 2 chopped green chili
• 1 cup sliced onion
• 1 cup thinly sliced cabbage
• 1 cup grated carrot
• ½ cup thinly sliced capsicum
• Salt to taste
• ½ tsp black pepper powder
• 2 tbsp schezwan sauce
• Some coriander leaves

Other ingredient

• Oil for roasting dosa

Instructions

Making Dosa Batter

• In a mixer jar, add 1 cup bajra flour, ½ cup besan, salt to taste, and 1.25 cups water. Grind to a smooth batter.
• The dosa batter is ready—keep it aside.

Making Dosa Masala

• In a pan, heat 2 tbsp butter and 1 tsp oil. Add 2 chopped green chillies and 1 cup sliced onion. Sauté well.
• Add thinly sliced cabbage, 1 cup grated carrot, and ½ cup sliced capsicum. Sauté on high flame for 2 minutes. Do not overcook the vegetables.
• Add salt, ½ tsp black pepper powder, 2 tbsp Schezwan sauce, and some chopped coriander. Mix well.
• The dosa masala is ready—keep it aside.

Making Instant Bajra Dosa

• The dosa batter is set properly. Add ¼ tsp baking soda and 1 tsp lemon juice. Mix well.
• Heat a dosa tawa, sprinkle some water, and wipe it clean. This helps reduce the temperature of the tawa.
• Pour 1½ ladles of batter in the center of the tawa and spread it evenly.
• Apply some oil and butter around the edges and cook on medium flame until the dosa becomes crisp on both sides.
• Spread the prepared masala on one side, fold the dosa, and serve hot with chutney.

Notes

• Do not add extra water while grinding the dosa batter.
• The dosa batter should be medium-thick and spreadable. Do not make it too thin.
• The proportion of gram flour should be half of the bajra flour.
• Gram flour (besan) adds binding and enhances the taste of the dosa batter.
• Do not add curd or buttermilk to the batter, otherwise the dosa will not turn crispy.
• Cook the vegetables on high flame for 2 minutes. Do not overcook them.
• Schezwan sauce enhances the flavour of the masala; you can use red chilli sauce instead.
• Add a little water to reduce the temperature of the dosa tawa, then spread the batter.
• Cook the dosa on medium-low flame. Do not cook it on high flame.