Authentic Pearl Millet Dosa Recipe – Bajra Uttapam with Urad Dal

Last Updated on 2 months by Neha Deshmukh

Authentic Pearl Millet Dosa Recipe – Bajra Uttapam with Urad Dal

Hey everyone! If you’re looking for a healthy and delicious twist on the classic dosa, you’ve come to the right place. I’m so excited to share my family’s recipe for Pearl Millet Dosa, or Bajra Uttapam as some call it. It’s a wonderfully nutritious and flavorful breakfast (or dinner!) option that’s been a staple in our home for years. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t your average dosa. We’re swapping out the traditional rice with pearl millet (bajra), which adds a lovely nutty flavor and a fantastic boost of nutrients. It’s a fantastic way to incorporate more millets into your diet, and honestly, it just tastes good. Plus, the combination with urad dal and fenugreek seeds creates a beautifully fermented batter that results in wonderfully crisp and fluffy dosas.

Ingredients

Here’s what you’ll need to make these delicious Pearl Millet Dosas:

• 1 cup pearl millet (bajra)
• 0.25 cup urad dal (split black lentils) – about 60g
• 1 teaspoon fenugreek seeds (methi)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Pearl Millet (Bajra): Nutritional Benefits & Selection

Pearl millet is a powerhouse of nutrients! It’s packed with fiber, protein, and essential minerals. When buying, look for good quality bajra that’s clean and free from any impurities.

Urad Dal: The Importance of Soaking

Soaking the urad dal is crucial. It softens the lentils, making them easier to grind and helps with fermentation. Don’t skip this step!

Fenugreek Seeds: Flavor & Fermentation Aid

Fenugreek seeds add a subtle sweetness and a lovely aroma. They also aid in the fermentation process, giving you that light and airy texture we all love in a good dosa. A little goes a long way, so stick to the 1 teaspoon.

Regional Variations in Bajra Dosa Recipes

You’ll find variations of Bajra Dosa across India. Some recipes include a small amount of rice for extra crispness, while others add grated vegetables like onions or carrots directly into the batter. In some regions, they’re called Bajra Uttapam and are thicker, almost like a pancake. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse the pearl millet, urad dal, and fenugreek seeds separately under cold water.
2. Now, in separate bowls, soak the urad dal and fenugreek seeds together, and the pearl millet in another bowl. You’ll want to soak them for a good 5-6 hours – overnight is even better!
3. Once soaked, it’s time to grind. Grind the pearl millet first in your grinder until it reaches a slightly coarse consistency.
4. Next, add the soaked urad dal and fenugreek seeds to the grinder, and grind everything together into a smooth batter. Add water gradually as you grind, to help it come together.
5. Transfer the batter to a large container. Add salt to taste, give it a good mix, and cover it up.

6. Now for the patience part! Let the batter ferment overnight in a warm place. You’ll know it’s ready when it has doubled in volume and has a slightly sour aroma.

7. If the batter seems too thick after fermentation, thin it out with a little water.

8. Heat a dosa tawa (or a non-stick pan) over medium heat. Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a crepe.
9. Drizzle a little oil around the edges. Cook until the dosa turns golden brown and crispy.
10. Flip the dosa and cook briefly on the reverse side.
11. Serve immediately with your favorite chutney or sambar!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Dosa Batter Consistency

The batter should be smooth and flowing, but not too runny. It should resemble pancake batter. If it’s too thick, add a little water. If it’s too thin, let it rest for a bit to thicken up.

Tips for Non-Stick Tawa Success

Make sure your tawa is well-seasoned. A little oil goes a long way in preventing sticking. Heat the tawa properly before pouring the batter – it should be hot enough that a drop of water sizzles and evaporates quickly.

Fermentation Troubleshooting

If your batter isn’t fermenting, it could be too cold. Try placing it in a warmer spot, like near a radiator or in a slightly warmed oven (turned off, of course!). You can also add a pinch of baking soda to help kickstart the fermentation.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pearl Millet Dosa

This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.

Gluten-Free Pearl Millet Dosa

This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Spice Level Adjustments (Adding Green Chilies)

If you like a little heat, add 1-2 finely chopped green chilies to the batter. My friend, Priya, loves adding a pinch of red chili powder too!

Festival Adaptations (Makar Sankranti/Pongal)

These dosas are perfect for Makar Sankranti or Pongal! They’re a healthy and festive way to start the day.

Serving Suggestions

Serve these Pearl Millet Dosas with:

• Coconut chutney
• Tomato chutney
• Sambar
• A dollop of ghee (for extra richness!)

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 2-3 days. You may need to add a little water to thin it out before using.

FAQs

What is the best way to grind the batter for a smooth texture?

Using a wet grinder is ideal, but a high-powered blender or food processor will also work. Just add water gradually and scrape down the sides as needed.

Can I use a different type of lentil instead of urad dal?

While urad dal gives the best flavor and texture, you can experiment with moong dal (split yellow lentils) as a substitute, but the results will be slightly different.

How do I know if the batter is fermented enough?

The batter should have doubled in volume and have a slightly sour aroma. You’ll also notice small bubbles on the surface.

What if I don’t have a dosa tawa? Can I use another pan?

Yes, you can! A well-seasoned non-stick pan will work just fine.

Can I make this dosa with millet flour instead of grinding the millet grains?

While you can use millet flour, the texture won’t be quite the same. Grinding the grains yourself gives you a coarser texture that results in a crispier dosa.