Healthy and delicious Bajra Dosa

Love this choice 🥰 — bajra dosa is one of those rare foods that’s actually healthy and genuinely delicious when done right.

Here’s a soft-inside, crisp-edges, no-nonsense Bajra Dosa recipe.

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🌾 Healthy Bajra Dosa (Pearl Millet Dosa)

Why it’s great

• High in fiber & iron

• Gluten-free

• Keeps you full longer

• Excellent for gut health

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Ingredients (makes ~10–12 dosas)

• 1 cup bajra (pearl millet)

• ¼ cup urad dal

• 2 tbsp poha (flattened rice) – helps softness

• Salt to taste

• Water, as needed

Optional (for flavor & digestion):

• ½ tsp cumin seeds

• 1 tsp grated ginger

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Preparation

1️⃣ Soak

• Bajra – 8 hours or overnight

• Urad dal + poha – 4–5 hours

2️⃣ Grind

• Grind urad dal + poha to a smooth, fluffy batter

• Grind bajra separately to a slightly coarse batter

• Mix both together, add salt

3️⃣ Ferment

• Cover and ferment 8–12 hours in a warm place
  Batter should be airy and slightly tangy.

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Making the Dosa

1. Heat a cast-iron or non-stick tawa well.

2. Stir batter gently; add water if thick (pouring consistency).

3. Pour a ladle and spread gently (don’t press too much).

4. Drizzle a little oil around edges.

5. Cook until crisp and golden; flip if needed.

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Pro Tips for Perfect Bajra Dosa

• Always use freshly fermented batter (best within 24 hours).

• Too thick batter = dense dosa.

• Bajra dosas cook best on medium heat.

• Fermentation improves iron absorption.

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Healthy Variations

• Instant bajra dosa: replace urad dal with curd (I can share exact ratios)

• Vegan: already vegan 👍

• No fermentation: add a pinch of fruit salt just before cooking

• High-protein: add 2 tbsp moong dal to soaking

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Best Served With

• Coconut chutney

• Tomato chutney

• Sambar

• Or just ghee + jaggery (old-school and amazing)

If you want:

• an instant version

• diabetic-friendly tweaks

• or tips for cold-weather fermentation