Healthy Bajra Dosa | Crispy Pearl Millet Dosa | Weight Loss Recipe
Bajra dosa is a crispy pearl millet dosa that is gluten-free and low on calories. It can be eaten for breakfast, lunch, or dinner and can also be served with chutney or sambar.
Pearl millet, also known as bajra, is a staple food in India and it has been used for centuries. It is considered to be one of the healthiest grains because it contains all the essential amino acids. Pearl millet is rich in protein and dietary fiber. It also contains minerals like calcium, iron, magnesium, phosphorus, potassium, zinc, and copper. This makes it an excellent choice for weight loss as well as for people who are on gluten-free diets or have celiac disease.
This recipe includes ingredients like Urad Dal, Fenugreek seeds, oil or ghee, and salt which are all healthy fats that help with weight control and digestion.
This recipe can be cooked within 15 minutes on medium flame so that it becomes crispy on the outside while remaining soft on the inside.
This recipe is for those who are looking for a gluten-free and healthy recipe. It does not have any artificial preservatives or additives. If you're looking for a tasty way to lose weight, then give this dish a try!
Step-by-step instructions to prepare bajra dosa
Ingredients:-
- Pearl Millet - 1 & 1/2 cup
- Urad dal - 1 cup
- Fenugreek seeds - 1 tsp
- water for grinding
- Salt
- oil/ghee - 1/4 cup
Instructions:-
1. To a bowl, add one and a half cups of pearl millet; to the same bowl, add one cup of urad dal and 1 teaspoon of fenugreek seeds.
2. Rinse and wash the millet and dal until the water turns clear. Soak them in water for 6 to 7 hours.
3. After 7 hours, millets and dal are well soaked and have doubled in size. Transfer them to a grinding jar. Pour half a cup of water and grind to a smooth paste.
4. Transfer the batter to a deep bottom vessel. For better fermentation, mix the batter with clean hands. Cover and let it stay for overnight fermentation.
5. Next, after fermentation, when the batter has turned frothy, add enough salt and mix well. The batter is ready to cook.
6. Pour a ladle full of batter onto a heated tawa. Spread evenly in a circular motion.
7. Spread some ghee or oil over the dosa. Cook on a medium flame until the dosa turns crispy.
8. Once the dosa turns crispy and golden, detach it from the pan using a spatula. carefully remove from the pan.
9. Make more dosas out of batter. Serve hot with chutney.
- 1 & 1/2 cup Pearl Millet
- 1 cup Urad Dal
- 1 tsp Fenugreek Seeds
- Water (For grinding)
- Salt (as required)
- 1/4 cup Oil or Ghee
To a bowl add one and a half cups of Pearl Millet, to the same bowl add one cup of urad dal and 1 teaspoon of fenugreek seeds.
Rinse and wash the millet and dal until the water turns clear. Soak them in water for 6 to 7 hrs.
After 7 hrs millets and dal are well soaked and doubled in size. Transfer them to a grinding jar. pour half a cup of water and grind to a smooth paste.
Transfer the batter to a deep bottom vessel. For better fermentation mix the batter with clean hands. Cover and let it stay for overnight fermentation.
Next, after fermentation the batter has turned frothy, add enough salt and mix well. The batter is ready to cook.
Pour a ladle full of batter on heated Tawa. Spread evenly in a circular motion.
Spread some ghee or oil over the dosa. Cook on medium flame until the dosa turns out crispy.
Once the dosa turns crispy and golden, detach it from the pan using a spatula. carefully remove from the pan.
Make more dosas out of batter. serve hot with chutney.