Bajra Dosa Recipe – Crispy Indian Flatbread with Cumin & Coriander

Last Updated on 2 months by Neha Deshmukh

Bajra Dosa Recipe – Crispy Indian Flatbread with Cumin & Coriander

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, healthy, and slightly different takes on classic Indian breakfasts. This Bajra Dosa recipe is exactly that. I stumbled upon this one a few years ago, wanting to incorporate more millets into our diet, and it quickly became a family favourite. It’s wonderfully crispy, packed with flavour, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Bajra Dosa isn’t your average dosa. It’s got a lovely nutty flavour from the bajra (pearl millet) and a beautiful texture that’s both crispy and slightly chewy. It’s a fantastic way to add a nutritional boost to your breakfast or snack time. Plus, the simple tempering of cumin seeds and green chillies gives it a wonderful aroma that will fill your kitchen!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups Bajra Flour (Pearl Millet Flour) – about 200g
• 2 cups Rice Flour – about 240g
• 1 tbsp Sesame Oil – about 15ml
• 2 tsp Cumin Seeds – about 10g
• Coriander Leaves – a generous handful, chopped
• 3-4 Green Chillies – finely chopped (adjust to your spice preference!)
• Salt – to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your dosas turn out perfect:

• Bajra Flour: Bajra is a powerhouse of nutrients! It’s rich in fibre, iron, and magnesium. It’s traditionally grown in Rajasthan and Gujarat, and adds a lovely earthy flavour. You can usually find it at Indian grocery stores or online.
• Sesame Oil: Don’t skip the sesame oil! It adds a really authentic South Indian flavour that just elevates the whole dish. It has a distinct aroma that complements the cumin beautifully.
• Cumin Seeds: These aren’t just for flavour. Cumin is known for its digestive properties, so it’s a great addition to a breakfast that will keep you feeling good all morning.
• Rice Flour: Rice flour is key for that lovely crispness we all crave in a dosa. Don’t substitute with rice powder, as the texture won’t be the same.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these crispy Bajra Dosas:

1. First, in a large steel bowl (or any mixing bowl!), combine the bajra flour and rice flour.
2. Gradually add water, mixing with your hand or a whisk, to create a thin, watery batter. It should be thinner than a typical dosa batter – almost like a thin pancake batter.
3. Add salt and mix everything thoroughly until well combined.
4. Now for the flavour boost! Heat the sesame oil in a small pan. Once hot, add the cumin seeds and let them splutter for a few seconds.
5. Pour the tempered cumin seeds into the batter, along with the chopped coriander leaves and green chillies. Mix well.
6. Let the batter rest for at least 30 minutes. This allows the flours to hydrate and develop a better texture. I often let it rest for an hour if I have the time!
7. Heat a dosa tava (flat griddle) over medium heat. Lightly grease it with oil.
8. Pour a ladleful of batter onto the hot tava and spread it in a circular motion. Don’t worry about making it perfect – a little unevenness adds to the rustic charm!
9. Cook for a few minutes, until the bottom turns golden brown and crispy. You can flip it carefully if you like, but it’s not essential.
10. Serve hot with your favourite chutney and sambar!

Expert Tips

A few little things I’ve learned along the way:

• Batter Consistency is Key: Seriously, the batter needs to be thin. If it’s too thick, the dosas will be dense and won’t get crispy.
• Hot Tava: Make sure your tava is hot enough before you pour the batter. A hot surface is essential for achieving that crispy texture.
• Don’t Overcrowd: Cook one dosa at a time for the best results.

Variations

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

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: If you’re not a fan of heat, reduce the number of green chillies or remove the seeds. My friend, Priya, loves to add a pinch of red chilli powder for an extra kick!
• Regional Variations: Feel free to experiment with other millets! Adding a little finger millet (ragi) or sorghum (jowar) flour can add even more flavour and nutrition.
• Vegan Adaptation: This recipe is already naturally vegan – yay!

Serving Suggestions

Bajra Dosas are delicious on their own, but they’re even better with some accompaniments. Here are a few of my favourites:

• Coconut Chutney
• Tomato Sambar
• Mint-Coriander Chutney
• A dollop of homemade yogurt

Storage Instructions

If you have any leftover batter (unlikely, right?), you can store it in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to thin it out before using.

FAQs

Let’s answer some common questions:

• What is Bajra and is it good for me? Bajra, or pearl millet, is an ancient grain that’s incredibly nutritious. It’s a great source of fibre, iron, magnesium, and antioxidants. It’s particularly good for people with diabetes as it has a low glycemic index.
• Can I use a non-stick pan instead of a Dosa Tava? You can, but a dosa tava is ideal. The cast iron helps distribute heat evenly and creates a crispier dosa. If using a non-stick pan, make sure it’s well-seasoned.
• How can I achieve a lacy, crispy texture? A thin batter, a hot tava, and a little patience are the keys! Don’t be afraid to experiment with the amount of batter you use.
• Can I make the batter ahead of time? Absolutely! You can make the batter a day in advance and store it in the refrigerator.
• What are some traditional accompaniments for Bajra Dosa? Coconut chutney, tomato sambar, and a simple onion-tomato relish are all classic pairings.

Enjoy! I hope you love this Bajra Dosa recipe as much as my family does. Let me know how it turns out in the comments below!