How To Make Bajra Dosa - Crispy Pearl Millet Dosa Recipe - Weight Loss Millet Recipes/Skinny Recipes

Hi guys, I am Nisha Homie, today I am sharing with you bhajra dosha made without rice, an ideal meal for those with health problems like PCOS and diabetes or for those who simply want to include

millet

s in their lifestyle. Bajra is also known as

pearl

millet

, so without wasting much time, let's start with the

recipe

to

make

bajra

dosha in a bowl. I am adding half a cup of Bajara also known as

pearl

millet, Bajara is a highly nutritious millet, it is rich in protein, fiber, antioxidants, recent studies show that bhajra has anti-carcinogenic and anti-tumor properties, so in the bowl I add half cup of whole

bajra

, then I add half a cup of moong dal, this is yellow moong dal, one third cup of urad dal, a teaspoon of methi seeds, also known as fenugreek seeds. add some water and wash and rinse this a couple of times.

I am using organic bajra which may contain sand or dirt or dust particles so you need to wash and rinse it well. Once washed and rinsed well, add a little more water and leave it. Soak for about six to seven hours Millets should soak for at least six hours, so a minimum of six hours of soaking is ideal. It's been six hours since the bajra and dals have been soaking, so I'm going to wash and rinse them. a couple of times and then I'll add it to my blender jar like I mentioned before. It is ideal to soak the millet for at least a minimum of six hours.

The reason you need to soak grains like millet is to release the phytic acid. The phytates they contain are nutrient inhibitors and prevent nutrient absorption and can also cause digestive problems such as bloating in some people, so it is always ideal to soak grains such as millet before cooking so that the phytates can be released, so now I'm going to wash them and rinse it a couple of times and then I'm going to add it to my blender jar, add a cup of water, add Himalayan pink salt as needed and I'm going to blend all of this until everything is good. mixed and combined, pour the liquefied dough into a bowl and now with your hand stir the dough a couple of times, this will help with the fermentation process.

You can also see that the ingredients are well mixed, the bajra has been mixed very well, that is also due to Soak it for a minimum of six hours and now I will cover it with a lid and let it ferment overnight or for at least about seven or eight hours. Fermentation times depend on the temperature of the place you live. Also note that I am not covering the lid tightly as we need the wild yeast in the air to help with the fermentation process, so do not cover the lid tightly and the next day morning i.e. after about eight to nine hours, let's check the

dosa

batter and as you can see I didn't close the lid properly, I just placed the lid over the bowl, so this is very important as we need the wild yeast in the air to help with the fermentation process and remember I didn't use rice when I was grinding. the dough, so let's see how well the dough has fermented.

You can see that the dough has risen and fermented well, so I'll show you how well the dough has fermented. It's well fermented, it's airy and thick and with this dough. You can also

make

soft and fluffy idlis but today I am just going to show you how to make

crispy

bajra dosha with this batter and the best thing about this batter is that you can keep it in the refrigerator and it will keep well for a couple. of days you can see that the dough is bubbly and spongy, it is a perfect fermented

dosa

dough.

Also, fermented foods are a rich supply of vitamin b12, so try to include fermented foods in your diet and the easiest way to do it is in the form of a dosa. and idli, next I am going to make a chutney to accompany it with bajra dosha, so I will keep it aside to make the chutney. I am using some salty amlas. Amla is also known as Indian gooseberry, it is one of the tastiest. souls of vitamin C, so what I did was simply chop the amlas and add some Himalayan pink salt and organic vinegar. I used apple cider vinegar and I think it's been about four or five days since I kept it in salt and vinegar and as you can see it hasn't gone bad, no mold or mildew has formed on this so When I made this, I posted it on my Instagram stories and saw a lot of messages asking what ratio I added the salt and vinegar.

I just looked at it and normally I do. Keep it that way and it will taste good longer. When you do it like this, you don't have to make a pickle right away. You can make it when time permits and my family has also been eating this from time to time. my son, I am adding some amlas and also some amla juice. I'm adding two or three shallots. I prefer to use shallots in my

recipe

s as they are a good source of iron and folate for green chilies or Depending on your taste, half a cup of grated coconut, a handful of fresh cilantro leaves from the organic garden and a little water, about 1 4 cup Himalayan pink salt, as needed.

Remember there is salt in amlas so add salt accordingly and I am going to grind it into a fine chutney and the chutney is well ground I am going to transfer it to a bowl. I don't prefer to heat chutney. I just give him some tadka. I'm adding another 1 4 cups of water or as needed and washing. Place the coconut residue in the bowl and stir so that this is the consistency I prefer. If you prefer a thinner consistency, you can add water accordingly, so now let's give it a dry tap. I am heating a teaspoon of wood pressed coconut oil once.

The oil heats up, I add half a teaspoon of mustard seeds and once the mustard seed starts spluttering, I add three sliced ​​shallots, two whole red chillies which I break into two and add a spring of fresh curry leaves which I am breaking up and adding to release the flavors, stir and let the shallots turn a light golden color. Pour the tadka over the coconut chutney and my healthy coconut chutney is ready to serve, so adding amla actually. made this coconut chutney more nutrient dense, here are the small ways you can make your meals more nutrient dense to make bajra dosa heat a mold and tawa and grease it with pressed ginger oil wood, also known as sesame oil, and once the tawa is Hot, add one to one and a half ladlefuls of the bhajra dosha batter and spread it as thinly as possible.

Drizzle some desi ghee or any healthy fat like brisket oil. Healthy fats will help assimilate the fat-soluble vitamins in bajra, so be sure to use a good source of healthy fat when you are preparing bhajra dosha. Fat-soluble vitamins such as vitamin A, K, E and D need a good source of healthy fat for better assimilation. I had transferred the dough to another bowl. I just wanted to show you. clearly how well the dough has been fermented. I hope you can see the bubbles in the dough so that shows that the dough has fermented very well and remember that I did not use rice in this dough so the trick to fermenting it without adding rice lies in mixing the dough. beat by hand so that when you mix the dough by hand, the wild yeast that you have in your hand goes into the dough and that helps the fermentation process go faster once it is lightly toasted.

You can flip it or serve without flipping, it's just a matter of personal choice and the

crispy

and nutrient-rich bajra dosha is ready to serve. Let me show you how crunchy this dosha is and serve the bajra dosha with the chutney so try this healthy bajra dosha and let me know how it turned out. thanks for watching and until next time take care bye