Instant Bajra Dosa - Crispy Pearl Millet Crepes
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!
Ingredients
For Soaking:
- 1 cup bajra (pearl millet) flour
- 1 cup water
Batter:
- 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
Instructions
Bajra Dosa:
-
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.
-
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.
-
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.
-
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.
-
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!
-
To make more dosas, sprinkle some water, wipe the tava with a cloth, and follow the same steps.
Recipe Video
Recipe Notes
- 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.