Bajra Dosa - Kambu dosai - sajjalu dosa - sajje dosa

Pearl Millet Dosa  is called  बाजरी (Bajri in Rajasthani, Gujarati and Marathi), ಸಜ್ಜೆ (Sajje in Kannada); கம்பு (Kambu in Tamil); बाजरा (Bajra in Hindi, Urdu and Punjabi) and సజలు (sajjalu in Telugu) and ("Kambam" in Malayalam) and বাজরা ("ba:jra:" in Bengali) wikipedia.Eating bajra provides us with disease fighting phytochemicals that lower cholesterol, antioxidants, plenty of fibre, 

folate, iron, magnesium, copper, zinc, vitamins-E and B-complex, thiamine, riboflavin and niacin. It is a gluten free grain. It is noted for its high iron content. This whole grain supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time. Now we learn to make nutritious Dosa.

Ingredients

Bajra(pearl Millet) - 1 cup.

Raw rice - 1/2 cup.

Idli rice - 1/2 cup

urad dal - 1/2 cup. ( can use black urad dal) 

Methi seeds - 1/4 tsp.

Preparation

Soak bajra,raw rice,idli rice  and urad dal  in a water, for minimum 4 hrs or overnight.

Method

• Grind everything into a smooth paste with needed water and salt.
• Ferment it, over night or 8 hrs. 
• Consistency of batter  should be like thin pourable consistency as shown in the picture.
• Spread like normal dosa.
• Drizzle some oil on it.

• When one side is cooked and turned golden, flip the dosa 

• When both sides are cooked and turned crisp at edges remove from tawa and serve hot.

•  It goes well with  all types of chutneys.