Whole Bajra Dosa and Idli (from same batter) | Pearl Millet Dosa or Idlis

                                                                    After reading about the high nutritional content in Millets, I have started using them in our daily meals. Ragi or Finger millet was the first that I started with and Instant Ragi Idlis are now a weekly breakfast for us. My two year old loves it a lot and that makes these idlis even more special. Since she loves cakes, I make Ragi Chocolate Cake  using jaggery and they come out so delicious that you can never guess there is Ragi in it.

                                                                     So, the next time we went shopping, I came across this rather new ingredient- Bajra or Pearl millet. I bought whole Bajra instead of the flour since they are more nutritious. As I was wondering what to do with it, my hubby suggested me to substitute part rice with bajra while making dosas. And there I tried this healthy idea and to my surprise it came out excellent. The dosas came out delicious. The next day, I went a step ahead and made idlis with the same batter. And here is how they came out. Soft and melt in the mouth. 
                                                   Thus I have successfully included two wonder millets in our daily diet and the best part is, my toddler loves it too. I make idlis the first day and dosas the next day. You can even make dosas like set dosa- thick, soft and spongy. Do try out and include as many whole grains in your diet as possible. Happy and Healthy cooking! 
Health Benefits of Pearl Millet/ Bajra: Excellent source of essential amino acids and hence a good source of energy, Contains Niacin which lowers cholesterol levels, Rich in insoluble fiber that helps digestion, Helps prevent cancer due to the presence of Lignin in the grains, Lowers the risk of development of diabetes.
Here is a picture of pearl millet for those of who are new to it:
Ingredients: {Makes around 20 dosas}
  • 1 Cup Whole Bajra/ Pearl millet
  • 1 Cup Rice
  • 1/2 Cup Whole Urad dal/ skinned black gram
  • 1 tsp Methi/ Fenugreek seeds
  • Salt to taste
Step by step recipe:
1. Wash well and the soak the bajra, rice, urad dal and fenugreek seeds together for 4 to 5 hours. 
2. Grind along with salt to a smooth batter.
3. Pour into a large vessel (preferably steel) and allow it to ferment overnight or for 8 hours.
Note: Do keep in a large vessel as it rises really well. 
4. While making dosas, heat a dosa griddle and pour a ladle full of dosa batter over it. Using the back of the ladle, spread the batter in a circle as shown.  
5. Cover and cook for few minutes till the surface cooks and the dosa turns brown underneath. 
6. Remove the dosa from the pan and serve hot with chutney or sambar.
* I grind my batter in mixer. If you grind in grinder, soak urad dal separately and the rest separately. Grind urad dal first to a smooth paste. Then remove and grind rice, bajra and fenugreek seeds together to a smooth paste. Mix both batters adding salt and keep for fermentation.
* I have not oiled this dosa as I have used a non stick dosa pan. If you use iron pan, you require to oil your dosa for easy removal.
* I make idlis the first day and then refrigerate the batter to make dosas for the next day. For idlis, just pour the batter in idli molds and steam for 20 mins. They come out really soft.
Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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