Bajra Dosa Recipe – Easy Kambu Maavu & Wheat Flour Pancake

Last Updated on 2 months by Neha Deshmukh

Bajra Dosa Recipe – Easy Kambu Maavu & Wheat Flour Pancake

Introduction

Okay, let’s be real – dosas are life, right? Crispy, savory, and endlessly versatile. I’m so excited to share this twist on a classic with you all. This Bajra Dosa recipe uses bajra flour (also known as kambu maavu) and wheat flour for a slightly nutty, incredibly satisfying pancake. I first made this when I was trying to incorporate more millets into our diet, and honestly, it’s become a family favorite! It’s a little different, a little rustic, and totally delicious.

Why You’ll Love This Recipe

This isn’t your average dosa! It’s a fantastic way to enjoy the health benefits of bajra flour while still getting that familiar dosa texture. It’s relatively quick to make, uses simple ingredients, and is surprisingly easy, even if you’re new to dosa-making. Plus, it’s a great way to switch things up from your usual rice and lentil dosa.

Ingredients

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

• 0.25 cup Bajra flour / Kambu maavu
• 0.25 cup Wheat flour
• 0.5 Onion, chopped
• 1 tablespoon Coriander leaves, chopped
• 1 teaspoon Cumin seeds
• 1 teaspoon Ginger, grated (optional)
• Salt, to taste
• Oil, for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Bajra Flour (Kambu Maavu) – Nutritional Benefits & Regional Uses

Bajra flour is a powerhouse of nutrients! It’s rich in fiber, iron, and magnesium. It’s a staple in Rajasthani and Gujarati cuisine, often used in rotis and porridge. You can usually find it at Indian grocery stores or online. (Around 80-90g for 0.25 cup)

Wheat Flour – Choosing the Right Type

I prefer using whole wheat flour (atta) for a slightly more rustic texture and added nutrients. But all-purpose flour works just fine if that’s what you have on hand. (Around 30-35g for 0.25 cup)

Onion – Varieties & Flavor Profiles

Red onions give a lovely mild sweetness, but yellow onions work well too. Feel free to experiment!

Cumin Seeds – Roasting for Enhanced Aroma

Dry roasting the cumin seeds for a minute or two before adding them to the batter really brings out their flavor. Just keep a close eye on them – they burn easily!

Coriander Leaves – Freshness & Substitutions

Fresh coriander leaves (cilantro) are best, but if you’re in a pinch, you can use a tablespoon of dried coriander powder. It won’t be quite the same, but it’ll still be tasty.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the bajra flour, wheat flour, chopped onion, coriander leaves, cumin seeds, ginger (if using), and salt.
2. Gradually add water while whisking until you get a thin, pourable batter. It should be similar in consistency to dosa batter – not too thick, not too runny.
3. Heat a tawa (flat griddle) over medium heat. Drizzle a little oil to prevent sticking.
4. Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a thin dosa.
5. Cook for a few minutes until the edges turn golden brown and crispy.
6. Flip the dosa and cook for another minute or two, or until both sides are golden and crispy. You can also cover it with a lid for a minute to ensure it cooks through.
7. Serve hot with your favorite chutney or podi!

Expert Tips

• Don’t overcrowd the tawa. Cook one dosa at a time for the best results.
• If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of flour.
• A well-seasoned tawa is your best friend when making dosas.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation (Using Alternative Flours): Swap the wheat flour for sorghum flour or a gluten-free all-purpose blend.
• Spice Level Adjustment: Add a pinch of red chili powder or finely chopped green chilies to the batter for a little heat. My friend, Priya, loves adding a dash of asafoetida (hing) too!
• Festival Adaptations (Makar Sankranti/Pongal): These dosas are perfect for a festive breakfast during Makar Sankranti or Pongal.

Serving Suggestions

These Bajra Dosas are amazing with:

• Red chutney (tomato chutney)
• Coconut chutney
• Idli Milagai Podi (a spicy lentil powder)
• Sambar

Storage Instructions

Leftover batter can be stored 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

What is Bajra flour and where can I find it?

Bajra flour, or kambu maavu, is a gluten-free flour made from pearl millet. You can find it at most Indian grocery stores or online retailers.

Can I make the batter ahead of time? How long will it keep?

Yes, you can! Making the batter ahead of time actually allows the flavors to meld together. It will keep in the fridge for up to 2 days.

What is the best oil to use for making dosas?

Traditionally, groundnut oil (peanut oil) is used, but any neutral-flavored oil like sunflower oil or vegetable oil works well.

Can I use a non-stick pan instead of a tawa?

You can, but a tawa distributes heat more evenly, resulting in a crispier dosa. If using a non-stick pan, make sure it’s well-seasoned.

What chutneys or accompaniments pair best with Bajra Dosa?

Honestly, anything goes! But I especially love it with a spicy red chutney or a cooling coconut chutney.

How can I adjust the consistency of the dosa batter?

If it’s too thick, add a little water, a tablespoon at a time. If it’s too thin, add a tablespoon of flour. You want it to be pourable but not watery.