Crispy Bajra Dosa — thin and crispy, this instant millet dosa is so effortless to make, requires no fermentation, and has a beautiful, golden-brown netting. With finely chopped onions, carrots, cilantro, and chilies, simple veggies make this protein-packed meal both delicious and satisfying!
WATCH HOW TO MAKE INSTANT BAJRA DOSA:
For the batter, just mix together bajra (pearl millet) flour with water. Cover and let this rest for an hour. Then, we’ll thin this out with more water and add in chopped onions, grated carrots, finely chopped cilantro, and chilies. Finish with some salt, cumin seeds, and give this a mix. The batter should have a really thin and runny consistency.
Heat your tava until it’s piping hot and sprinkle some water to check the temperature. It should sizzle immediately. Mix your batter well and pour it in a circular motion and you should see a netting form similar to a rava dosa.
Turn your gas to medium low-flame to ensure the dosa becomes crispy and drizzle with a teaspoon of oil or ghee. Be patient here as you let the netting become golden brown and crispy. Very gently we’ll scrape the sides and fold the dosa over and this is ready to serve! Pair it with chutneys of your choice and aloo masala (see my Ghee Roasted Moong Dal Dosa for potato masala recipe). Enjoy!
If you like this, please try my other dosa recipes:
Crispy Bajra Dosa — thin and crispy, this instant dosa is so effortless to make, requires no fermentation, and has a beautiful, golden-brown netting. With finely chopped onions, carrots, cilantro, and chilies, simple veggies make this protein-packed meal both delicious and satisfying!
- 1 cup bajra (pearl millet) flour
- 1 cup water
- 1 small onions , finely chopped
- 1 carrots , grated
- 1 tbsp cilantro , finely chopped
- 2 green chilies , finely chopped
- 1/2 tsp cumin seeds
- 1 tsp salt , adjust to taste
- 2 cups water
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Mix together the bajra flour and 1 cup water. Let this rest covered on the countertop for about an hour. This will help the bajra flour soak up the water and ensure the dosa doesn’t have any cracks.
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Once soaked, add in the remaining water, vegetables, and spices. Mix this well. The consistency of the batter should be thin and runny. Make sure you only add the salt once you’re ready to make the dosas.
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Heat a nonstick tava until it is piping hot. To check if the temperature is right, sprinkle some water on it and it should sizzle immediately.
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Wipe off the water from the tava. Stir the dosa batter to ensure it doesn’t settle, make sure to do this everytime before you transfer it to the pan. Pour about 1/4 cup of the water in a circular motion from about 8 inches above the tava. You should immediately see a net shape form. If there’s large holes, you can pour a little extra batter there.
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Turn the gas to medium-low flame, pour a tsp of oil or ghee over the dosa, and be patient as you let it become golden brown and crisp. Once you see brown spots on the top of the netting, the dosa is ready. Carefully scrape it from all sides and fold gently. Serve with chutneys and aloo masala (see the potato masala recipe in my Ghee Roasted Moong Dal Dosa) and enjoy!
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To make more dosas, sprinkle some water, wipe the tava with a cloth, and follow the same steps.
Recipe Video
- If you’re planning to make this on a cast iron tava, it’s much more difficult than on nonstick and requires a really well-seasoned pan since the texture of the dosa is so thin.
- The tava has to be very hot for the netting shape to form. You can check this by sprinkling some water. Make sure you also pour the batter from some height.
- After pouring the batter, you need to immediately make the gas low-medium flame and be patient to ensure it cooks properly.
- To make Tomato Bell Pepper chutney: In a pan heat 1 tbsp oil and add 1 tsp cumin seeds, 2 dried red chilies and 2 tsp chana dal. When it starts crackling, add in 1/4 cup onions chopped, 1/4 cup bell peppers chopped, 3 cloves garlic chopped. Then saute them on medium flame for 5 minutes until they get soft. Then add in 2 medium tomates chopped and saute for another 5-7 minutes. Don't make the tomatoes too mushy otherwise they will lose their sourness. Switch off the gas, and once cooled grind them with 1 tsp thick tamarind pulp and salt. No water should be required, but if needed only add 1 tbsp water. For the tadka, heat 2 tsp oil in a small pan with 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, 1/2 tsp white urad dal, 6-7 curry leaves, 1 dried red chili, and a pinch of hing. Once it starts crackling pour it on the chutney.
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I am so intrigued by this beautiful recipe! I am wondering if my non-stick skillet will work, but I guess I’ll have to be brave and go for it. I already have some millet flour, so basically “no excuses!” 😉
You’d love this, it just takes a little practice to get the dosas right.
Ok, I tried it – the taste was great, but I really messed up the execution – watching your video again, I think I used too much batter, so it did not crisp up enough and it got doughy in the center, plus it did not fold beautifully
I will have to repeat it … I used a non-stick crepe pan, maybe smaller than yours, so I might have to adjust the amount of batter also
I used Bob Mill’s Millet flour, it seems slightly lighter than yours, I wonder if the brand of flour has some impact also?
thank you
Hi Sally, you have to patiently cook it on low to medium flame longer, otherwise it won’t get crispy and will be undercooked (doughy) in the center, especially since the crepe pan is not very heavy and heats up fast (which is why you need lower flame). Also, not all millets will get crispy and get that beautiful netting. This recipe will work with bajra (pearl millet), ragi (finger millet), jowar (sorghum) flour which are readily available in all Indian grocery stores.
Thank you so much! I am not giving up at all, I will try it again – yes, I think my pan was too hot – it is so counterintuitive to have to go slow, but I can see that it is needed. I intend to try it again soon – I do h ave sorghum flour at home but I think Friday I am getting a pearl millet flour from amazon
will keep you posted, thank you for your help!
wrote a little post about it, in case you’d like to see it
https://bewitchingkitchen.com/2024/02/13/bajra-dosa/
Lookgs great Sally! Thank you so much for trying it out and spreading the word. Hopefully, this will have more people try out vegetarian cuisine. btw I also have an Instagram page where you can follow my journey – https://www.instagram.com/naturallynidhi/
The use of fresh, quality ingredients in this recipe really shines through in the final result. It elevates the dish to a whole new level.
Thank you so much!
Ok, I tried them again with the new millet flour – which is exactly the same color as the one you used – I cooked them longer and with lower heat – they were not as gorgeous and perfect as yours, but definitely getting there!
love the flavor and texture!
thank you!
A big warm hello from south of Sydney, Australia! Am a friend os Sally’s . . . have just read your very, very interesting recipe . . . shall repost to friends in the morning . . . now to find how to subscribe to you here ! . . .
Hi Eha, thank you so much for reaching out. There is a subscribe section at the bottom of the home page where you can provide your email address to receive the recipe by email You can also follow me on instagram at https://www.instagram.com/naturallynidhi/
I tried the same, and it was super nice
Thanks! So happy that you liked this.