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