Bajra Dosa Recipe – How To Make Pearl Millet Dosa – Winter Weight Loss Healthy Breakfast Recipes

Bajra Dosa Recipe – How To Make Pearl Millet Dosa – Winter Weight Loss Healthy Breakfast Recipes

hey guys! I am Nisa Homey and welcome
back to my channel today I’m sharing a winter special dosa recipe which is a
healthy and nutrient-dense breakfast for the whole family.
Bajra also known as pearl millet is one of the oldest millets and is high in
dietary fiber, Its ideal to include in diabetic diet as it delays the
absorption of glucose into the bloodstream. It is rich in antioxidants,
high in vitamin B content, and rich in nutrients like phosphorus, iron, and
magnesium. Bajra or pearl millet is gluten free and a great meal option for
those with celiac disease. It is high in protein with a good amount of amino
acids which helps in strengthening muscles and immune system. Bajra is
ideal to include in your diet if you have iron deficiency, anemia, diabetes and
the high fiber helps to keep you feel fuller for a longer time
hence ideal for weight loss. The recipe I’m sharing is 100% rice free so let’s
get started with a recipe I’m making this for next day’s breakfast hence I’m
doing this process by around 4:00 in the evening into a bowl I’m adding in one
cup of whole bajra also known as pearl millet, add in 1/3 cup whole black urad
dal, that is urad dal with the skin as it has more fiber I am using black urad dal. However, you can also use plain urad dal instead. add in 1/2 tbsp methi seeds
add in some water and rinse it a couple of times and then let it soak for at
least 1 hour. 2 hours would be ideal and after 2 hours this is how it looks also
note that if you are using bajra which you have locally sourced there may be
sand or small stone particles so make sure you remove them before grinding I
also like to rinse the soaked bajra again before grinding now I’m not using
rice or rice flakes in this recipe so for easy fermentation I am using bajra
flakes also known as kambu Aval or poha. I’m soaking 1/4 cup of
bajra flakes for about 10 minutes and after 10 minutes add the rinsed and
soaked bajra, methi, and urad dal into the mixer grinder along with the soaked
bajra flakes. add in pink himalayan salt as needed
now if you are living in a very cold place it would be ideal to add salt the
next day after the batter is fermented grind all this in the mixie and once
ground pour it into a bowl and cover and let it sit overnight to ferment note
that I am not using a tight lid as we need the wild airborne yeast to help with
the fermentation process and the next day morning the batter is nicely
fermented and you can see how airy it is. Did you know that naturally fermented
foods like idli and dosa are a good source of vitamin b12, vitamin b12 plays
a crucial role in iron absorption so those with an deficiency anemia, PCOS, and
diabetes will greatly benefit by including these kind of fermented
seasonal grains in their diet you can make it idli’s and crispy dosa’s
with this batter. To make crispy dosa heat a cast iron tawa and grease it with
gingilly oil, reduce the flame to the lowest and pour in 1 to 1 and 1/2 laddle
full of the dosa batter and spread it out as thinly as possible cooking in
cast iron helps in better iron absorption so those with iron deficiency anemia try
to cook at least one meal in a cast iron cookware drizzle 1/2 TSP Desi Ghee or
you can use wood pressed coconut oil if you are on a vegan diet. Healthy fats
like Desi Ghee and unrefined virgin coconut oil helps to assimilate fat
soluble vitamins flip it over and once roasted well, served to a plate enjoy
crispy bajra dosa with sambar or chutney of your choice so guys do try
this winter special bajra dosa and let me
know how it turned out don’t forget to Like comment and share
this video with family and friends thank you for watching and until next time
take care bye bye

About the author


  1. Helathy reciepe amma..very helpful for me.. I just think about what we do in bajra and you just upload video for me.. Thank you amma.. Love from Tamil nadu ❀️❀️❀️

  2. Healthy is your mantra amma,thank you for lovely receipes you share,can un pls suggest mix and match receipes of yours for 10 days without repeating receipes ,thank you healthy queen nisa amma

  3. Hello Sonia all these recepies that you show need so much of prep work. Grinding n soaking etc. Non South Indians find all of this very irksome. Also after all of this we cover only breakfast. Very diff for working women. Please show less prep recepies. It's ok if the focus is not on so much healthy, vitamins, minerals and blah blah all the time.

  4. Hey guys! do follow me on instagram I do share healthy tips, behind the scenes and more.

  5. Mam , please explain
    how does normal poha or Bajra flakes help in fermentation .
    I will be happy if you explain 😊
    And , thankyou for mentioning buying links the utensils and important products in the description box, it helps sometimes πŸ˜ŠπŸ€—

  6. Hi I am in South Africa and I can't seem to find the whole pearl millet or even the bajra flakes we do however get the bajra flour please advise

  7. Hello,mam farmaintation ke liye bajra flake's ke alava aur kuch use kar sakte hai kya.? Muje apke sare video pasand ate hai.😊 thanks.

  8. New recipe i learned today. Thanks for sharing this recipe madam. πŸ˜ŠπŸ˜ŠπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘Œ

  9. You mentioned seasonal food….so is Bajra in season now …what about ragi and Jowar are they not in season jus want to understand how I will know it is in season now not only this but fruits vegetables too???

  10. Madam, Your recipes are awesome and full of information but In Bangladesh I find difficulty with the grains you use. Most of the case I can't recognize the identity .

  11. I have recently started making ragi and millet dosas and appam after following your videos. It's very tasty and everyone loves it 😊. Thank you for such healthy and easy recipes. 😘😘

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