I am always looking at ways to use any whole grains. After a chanced visit to Deepika's blog, I have come to realize that I have left out many more whole grains untouched. The whole millet family of grains are yet to be explored! So the journey has just begun with Whole grain Bajra Dosa. It is an adaptation from here. Bajra is also known as Pearl Millet/Sajjalu/Bajri.

On my recent trip to India, my MIL planned to make Sajja rotte (Bajre ki Roti) so I could learn and taste it but somehow, it didn't happen. I am sure I am going to attempt making it in the near future. Bajra, as I know is a staple food of the farmers (in India) where it was cheaper than rice. However, today it is ironic that the less nutritious food is cheaper than the nutritious ones. 

Anyway, Bajra is rich in protein, fiber and other micro nutrients. It is suitable for people who are on a gluten free diet. It is diabetic friendly, heart healthy and also good for weight loss.

Ingredients - 

Whole grain Bajra / Sajjalu 1 cup
Urad Dal 1/2 cup
Idli Rava / Idli Rice 1/2 cup
Salt as needed

Method Of Preparation - 

Dry roast the Bajra for about 6-7 min on a medium heat until it turns a light brown and gives out a nice aroma. (I observed that the some of the seeds were even popping into corn !) Turn off the heat. This step is optional but I roasted them anyway as I was not sure about how they would smell later. I feel they would taste/smell the same either way.

Upon cooling, Soak the Bajra and idli rice (if using idli rava, soak it separately for 30 min or so before grinding the grains) mixture along with the Urad dal for about 6-8 hrs.

Grind the soaked grains to a smooth batter just like dosa batter adding as much water as is necessary. 

Add salt and the soaked idli rava to the batter. (Make sure the water in the idli rava is squeezed out).

Let it ferment for 6-8 hrs in a warm place. (I fermented for about 10 hrs cos of the weather!). I observed that the batter didn't rise as much but there was a definite difference in the texture and smell. 

On a  heated tava, pour a ladle ful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. (I don't add oil to the dosas). Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with any choice of chutney. 

Linking these Dosas to 'Any one can cook' hosted by Umm Mymoonah.

Preparation Time 20 min (Excluding soaking and fermenting time)
Makes about 18 Dosas
Posted by Harini on Sunday, December 26, 2010


  1. this is a good one !

  2. Very healthy dosa..

  3. Umm Mymoonah Says:
  4. I always love your healthy recipes, looks yummy too. Thank you for linking with Any One Can Cook.
    About your question in my blog, you can omit egg completely, still you'll soft texture or use mashed banana or yogurt. Hope that answers your question :)

  5. Those dosas look so healthy

  6. Priya Suresh Says:
  7. Wat a healthy dosas, looks absolutely great..

  8. Kurinji Says:
  9. Healthy dosai...

  10. Anonymous Says:
  11. Truly a healthy Indian Snacks

  12. Suma Gandlur Says:
  13. Somehow it's our upbringing I guess. We tend to go towards rice, wheat and sometimes ragi with out a second thought though I have also been trying to explore other grains. I haven't tried bajra yet. Seems like this dosa is a nice way to start.
    Your ingredients' list is giving me an idea. How about bajra idli?
    BTW, Congrats about your blog reaching the milestone.

  14. Sayali Says:
  15. great,,i would very much like to try this dish

  16. Harini Says:
  17. Thanks everyone
    @Suma Gandlur - U read my mind! I did try the idli but I was in a hurry so didnt let the batter ferment so the idlis were not soft and so didn't like those. I plan to let the batter ferment and try again!

  18. Di Says:
  19. now i would really like to make dosa at home... thank you for this wonderful recipe

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