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Instant bajra dosa recipe | crispy bajra dosa | millet dosa

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.