15-Min Instant Crispy Bajra DosaVeg
Enjoy a healthy and nutritious breakfast with these instant, crispy Bajra Dosas. Perfect for busy mornings, this recipe requires no fermentation or soaking, making it ready in minutes. The nutrient-packed pearl millet flour combined with besan creates a delightful texture that pairs perfectly with spicy potato masala and chutney. A wholesome, gluten-friendly, and delicious meal that will keep you energized all day long. Simple, quick, and absolutely satisfying for the whole family.
Ingredients
For the Dosa Batter :
1 cup Pearl Millet(bajra)
1 cup Gram Flour (besan)
1 cup Curd
1 tsp Baking Soda
as needed Water
For the Potato Masala :
5 Potato (boiled)
2 tbsp Oil
1 tsp Mustard Seeds
Chana dal (1 tsp)
Udad dal (1 tsp)
A little Asafoetida Powder (Hing)
1 tsp Cumin Seeds
2 Green Chilli (chopped)
8 Curry Leaves
1 large Onion (chopped)
2 tsp Ginger (grated)
1 tsp Salt
as needed Fresh Coriander
Haldi powder (1/2 tsp)
Instructions
1
In a bowl, whisk together bajra flour, besan, and curds. Gradually add water to achieve a smooth, pourable consistency. Whisk for 2 minutes to incorporate air, then let it rest for 15–30 minutes.
2
Heat oil in a pan, add rai, udad dal, and chana dal. Once the dals turn light brown, add heeng, jeera, green chillies, curry leaves, onions, and ginger. Sauté until onions are translucent.
3
Add salt, haldi, and 2 tbsp water. Mix in the boiled, slightly crushed potatoes. Cook for 2–3 minutes, then garnish with fresh coriander.
4
Divide the batter into two portions. Stir in a pinch of baking soda into the portion you are using. Heat a non-stick pan, pour a ladle of batter, and spread it in a circular motion.
5
Drizzle oil or butter around the edges. Cook until the bottom is golden and crispy. Fold and serve hot with the prepared potato masala.
