No Fermentation Bajra Dosa (Sajja Pindi Attu)

Step 1: Crush Black Pepper

In a mortar and pestle, crush 1 teaspoon of black pepper coarsely and set aside.

Step 2: Combine Dry Ingredients

In a large bowl, add 2 cups of bajra flour, 1 teaspoon of salt, 1/2 cup of besan, 1/2 cup of wheat flour, and 1 sprig of chopped curry leaves. Whisk well to combine all the dry ingredients.

Step 3: Add Wet Ingredients and Vegetables

To the dry mixture, add 1/2 cup of sour curd, 1/4 cup of chopped onion, 1/4 cup of chopped capsicum, 1/4 cup of chopped coriander, the crushed black pepper, 1 chopped green chili, 1 tablespoon of chopped ginger, and 1/4 cup of chopped or grated carrot. Mix everything thoroughly.

Step 4: Prepare the Batter

Gradually add water, starting with about 750 ml, and whisk vigorously to form a smooth batter. Continue adding water until you reach a total of 1 liter, ensuring the batter is light and has a runny consistency similar to regular dosa batter.

Step 5: Rest the Batter

Allow the batter to rest for at least 30 minutes. If you are not using sour curd, add a pinch of baking soda to the batter after resting, mix well, and let it sit for another 5 minutes before making dosas.

Step 6: Cook the Dosa

Heat a non-stick tawa or pan on medium flame. Drizzle some oil and spread it evenly across the surface. Pour one large ladleful of batter onto the hot tawa and spread it as thinly as possible using the back of the ladle. Drizzle oil around the edges and in the middle of the dosa. Cover the tawa with a lid and let it cook.

Step 7: Flip and Roast

Once the edges of the dosa turn reddish-brown, gently loosen it with a spatula. Flip the dosa and roast for another 2 minutes until it turns golden brown and crispy on both sides. Be careful as the dosa might break slightly due to the low gluten content and vegetables.

Step 8: Serve

Fold the cooked dosa and transfer it to a plate. Serve hot with your favorite chutney. Repeat the process for the remaining batter.

• Use sour curd for the best taste and texture. If sour curd is not available, add a pinch of baking soda to the batter.

• Whisk the batter vigorously to incorporate air, which helps in making the dosa light and fluffy.

• Roast the dosa slowly on medium flame to ensure it cooks thoroughly and becomes crispy.

• Due to the low gluten content and added vegetables, the dosa might break slightly when flipping, handle gently.

• Substitute bajra flour with jowar flour for a different flavor and nutritional profile.

• Add other finely chopped vegetables like bell peppers, peas, or corn for variety.

• Adjust the spice level by increasing or decreasing green chilies and black pepper.