No Fermentation Bajra Dosa (Sajja Pindi Attu) - Healthy & Tasty

Step 1: Prepare 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 mixing bowl, add 2 cups of bajra flour, 1 teaspoon of salt, 1/2 cup of besan (chickpea flour), 1/2 cup of wheat flour, and 1 sprig of finely chopped curry leaves. Whisk these dry ingredients together thoroughly.

Step 3: Add Wet Ingredients and Vegetables

To the dry mixture, add 1/2 cup of sour curd, 1/4 cup of finely chopped onion, 1/4 cup of finely chopped capsicum, 1/4 cup of chopped coriander, 1 finely chopped green chilli, 1 tablespoon of finely chopped ginger, and 1/4 cup of finely chopped or grated carrot. Mix everything well.

Step 4: Prepare the Batter

Gradually add water, starting with 750 ml, and whisk vigorously to form a smooth, lump-free batter. Continue adding water up to 1 liter until the batter reaches a pouring consistency similar to regular dosa batter. Whisking quickly helps to aerate the batter, making the dosa light and fluffy.

Step 5: Rest the Batter

Cover the bowl and let the batter rest for at least 30 minutes. If you are not using sour curd, add a pinch of baking soda to the batter after resting and mix well, then wait for 5 minutes before proceeding to cook.

Step 6: Cook the Dosa

Heat a tawa (griddle) on medium flame. Drizzle a little oil and spread it evenly to season the tawa. Pour a large ladleful of batter onto the hot tawa and spread it as thinly as possible using the back of the ladle. Due to the presence of vegetables, it may not spread as smoothly or thinly as traditional dosa.

Step 7: Roast and Flip

Drizzle oil around the edges and in the center of the dosa. Cook on medium flame until the edges turn reddish-brown and the dosa appears cooked through. Gently loosen the dosa with a spatula, flip it, and cook for another 2 minutes on the other side until it is golden brown and crispy. This dosa might be slightly fragile due to the lower gluten content and vegetables.

Step 8: Serve

Once cooked on both sides, fold the dosa and transfer it to a plate. Serve hot with your favorite chutney.

• For best results, use sour curd. If sour curd is not available, add a pinch of baking soda after resting the batter and mix well just before making the dosa.

• Spread the batter gently on the tawa as it contains vegetables and has less gluten, making it slightly prone to breaking.

• Roast the dosa on medium flame until it turns golden brown and crispy on both sides.

• Jowar (sorghum) flour can be used as a substitute for Bajra flour.

• Other finely chopped vegetables like bell peppers, peas, or spinach can be added to the batter.