Bajra, also known as kambu or pearl millet, is a treasure trove of nutrients. It is said to help with obesity and also serves to reduce cholesterol and regulate blood sugar. Its cooling properties make it a great summertime food. As this dosa batter recipe does not include rice, this dish is also low-carb.
Bajra Dosa
Ingredients
- Kambu/bajra – 1 cup
- Urad dal – 1/4 cup
- Fenugreek – 1 tsp.
- Salt to taste
Method
- Wash and soak all the 3 ingredients together for at least 6 hours.
- Grind the batter in a blender till smooth.
- Add salt and allow to ferment overnight, or for 7 to 8 hours.
- Mix batter and make dosas.
Ginger Chutney
Ingredients
- Ginger, chopped – 1½ tbsp.
- Red chillies – 6
- Urad dal – 1 tbsp.
- Tamarind – 1 tsp.
- Jaggery – 1 tsp.
- Oil – 1 tsp.
- Salt
For the Tempering
- Oil – 1 tsp.
- Mustard – ¼ tsp.
- Curry leaves
Method
- Heat oil in a pan.
- Add the urad dal and red chillies and cook till the urad dal turns golden.
- Add the ginger and tamarind. Cook for another couple of minutes.
- Turn off and allow the mixture to cool.
- Transfer the contents to a mixer. Add a little water and grind along with salt and jaggery.
- Transfer contents to a bowl.
- Add oil to a tempering pan. Add the mustard seeds and curry leaves. Once the seeds splutter, add the contents to the bowl of ground chutney.
- Serve the chutney with the dosa.
Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
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