South Indian Bajra Dosa To Make For A Healthy Breakfast

By Garima Johar May 20, 2024

[{"selector":"#anim-399446ad-d94f-4cb9-a37a-19013f89445f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(40.52682029873551%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-a8b11cdb-fdfb-43b8-bce3-723e42da306b","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-94979fc8-f894-4986-bebf-164477598283","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] South Indian cuisine is widely popular for the versatility of idlis and dosas. Not only are the dishes healthy, they are also quick to make. To give your classic dosa a twist, you can make it with bajra (millets).

Ingredients

[{"selector":"#anim-879df706-8d3d-4fdb-a675-bd1d4285171f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.739907418805327%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-93e5a5d8-c2f3-4e3d-b8c6-6f45a72e01fd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0bb0b6a7-88a2-48d4-a111-91afffbcd504","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d3954f59-4da8-47bc-9fa4-2519664566e5","keyframes":{"transform":["translate3d(0px, 343.14244%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] ½ cup Bajra flour ½ cup Urad dal Ghee for cooking Water as needed Salt to taste

Step 1

[{"selector":"#anim-adb2f801-d751-4772-bf66-9c0853fd66d1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-9bb72139-e176-47ce-87b2-3122c027f5e4","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f86f5da1-2f00-4bb0-8ca4-90b554a63fa4","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-86c357e8-a192-437d-b932-d8a59672a1f9","keyframes":{"transform":["translate3d(0px, 321.44254%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Rinse and soak urad dal in water for about five hours.

Step 2

[{"selector":"#anim-dba48940-2f75-42a3-b78a-65768cf5f48a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f95b1115-2b7e-49cc-872b-c36c55c1c12a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9ac38ea2-35bf-42a8-8360-d6d25a298d19","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4c3e31fc-c940-487e-8ca2-5183b17e0ed4","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Grind the soaked urad dal in a little water till you get a smooth mixture.

Step 3

[{"selector":"#anim-77ac1e2c-c236-486f-b40b-cc616892ce27 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c019f331-2e2c-4a85-8188-fd9cc11cf3b1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-abd5a311-fc1b-4350-a287-0fc9de843289","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5c5fba3a-8fbc-46ef-a56b-32bb1dcf182b","keyframes":{"transform":["translate3d(0px, 203.06881%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add bajra flour and water to create a consistent batter. Mix in salt and let it ferment for about four hours.

Step 4

[{"selector":"#anim-3c0a2e9d-ad94-405c-93f0-357b77e481c4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-2d8bdae5-f443-4878-af1c-05c692fe1beb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7c2c1823-8228-4315-b4d7-67e15c82b929","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-da60846d-b1ab-475c-853d-51b56d6e0067","keyframes":{"transform":["translate3d(0px, 155.64241%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat a non-stick pan and grease it with ghee. Take a small portion of the fermented batter and spread it in a circle.

Step 5

[{"selector":"#anim-feede0af-54e8-4a33-9623-db995f85a928 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-84e1e214-f565-4896-9006-88acf8b8728c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-452bc0a3-46c2-4b78-b34a-c5965119f7e0","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c0089570-2913-4f55-a591-3c4cf1b0a3c1","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Let it cook till the bottom becomes golden brown, and then flip the dosa.

Step 6

[{"selector":"#anim-5c8547dd-a0b7-4615-80b9-d187b0dff52e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-d1d193fd-46ae-4c8c-bd26-f40039d91c34","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c99422a4-f5f1-4d26-b82d-331f6e2be7fe","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-222b03c4-d566-408d-bde1-645945e4e1e8","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Arrange it on a plate and enjoy it with sambar and chutney.

[{"selector":"#anim-fe62f21a-40fa-4044-aaa8-e4a9ef395510 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More