Crispy Jowar and Bajra Quick Recipe without Rice Flour
Today we are going to make jowar and millet dosa for winter. It is very easy to make them and they will turn out very crunchy. We will make special chutney and aloo masala with them. You can make them for both breakfast and dinner. So make these delicious dosas and enjoy their crunchy taste with this easy recipe.
Ingredients for Dosas
For Jowar Dosa
Sorghum Flour - ½ cup
Wheat Flour - ¼ cup
Curd - ¼ cup
Salt - ½ tsp
Ginger Green Chilli Paste - ½ tsp
Baking Soda - 1 pinch
For Bajra Dosa
Pearl Millet flour - ½ cup
Gram Flour - ¼ cup
Curd - ¼ cup
Salt - ½ tsp
Carom Seeds - ¼ tsp
Baking Soda - 1 pinch
For Tomato Peanut Chutney
Oil - 1 tbsp
Fenugreek Seeds - ¼ tsp
Cumin Seeds - 1 tsp
Asafoetida - 1 pinch
Turmeric - ¼ tsp
Tomato - 2, chopped
Ginger - 1 inch
Dry Red Chilli - 2, whole
Green Chilli - 2, whole
Coriander Powder - 1 tsp
Salt - 1 tsp
Peanut - ½ cup, roasted
For Aloo Masala
Oil - 1 tbsp
Cumin Seeds - ½ tsp
Asafoetida - 1 pinch
Coriander Powder - 1 tsp
Ginger Green Chilli Paste - 1 tsp
Turmeric- ¼ tsp
Tomato - 2, finely chopped
Salt - a little less than 1 tsp
Boiled Potatoes - 5, medium
Red Chilli - ½ tsp
Coriander Leaves - 2-3 tbsp
Process of making Chutney
Put 1 tbsp of oil in a pan and heat it. Put ¼ tsp of fenugreek seeds and 1 tsp of cumin seeds in hot oil and fry lightly. Reduce the flame to low and add 1 pinch of asafoetida, ¼ tsp of turmeric powder, 2 large chopped tomatoes, 1 inch of ginger, 2 whole green chillies, 2 whole red chillies, 1 tsp of coriander powder and 1 tsp of salt. Mix all well and add 2-3 tbsp of water, then cover and cook the tomatoes on low-medium flame for 5 minutes.
After the time is up, take them out and cool them. When it cools down, put roasted masala tomatoes, ½ cup of roasted peanuts and 3-4 tbsp of water in a mixer jar. Grind them, the chutney will be ready after grinding.
Heat 1 tsp of oil in a tadka pan. Put ½ tsp of mustard seeds in hot oil and let it crackle. When it crackles, add 8-10 curry leaves and 2 whole red chilies and fry them lightly and put them on the chutney. The tempering chutney will be ready.
Process of making Aloo Masala
Put 1 tbsp of oil in a pan and heat it. Reduce the flame to low, add ½ tsp of cumin seeds, 1 pinch of asafoetida, 1 tsp of coriander powder, 1 tsp of ginger-green chilli paste, ¼ tsp of turmeric powder and fry them a little in hot oil. Then add 2 finely chopped tomatoes, a little less than 1 tsp of salt or according to taste and 2-3 tbsp of water. Mix them, cover and cook on medium flame for 3 minutes.
If the water remains after the completion of time, then cook it open for 2 minutes. When cooked, mash 5 boiled potatoes, add ½ tsp of red chili and a little green coriander. Cook for 1-2 minutes while frying them, masala potatoes will be ready, take them out.
Process of making batter for Jowar Dosa
Put ½ cup of jowar flour, ¼ cup of wheat flour and ¼ cup of curd in a bowl and mix them. Then add water little by little and beat until the lumps are over. Then by adding water little by little, prepare the batter by making it neither too thick nor too thin. When the batter is ready, add ½ tsp of salt and ½ tsp of ginger-green chilli paste. Mix well and keep it covered for 15 minutes.
Process of making Jowar Dosa
Add 1 pinch of baking soda to the batter and beat it for 1-2 minutes. Heat the pan and spread it by pouring oil on it, then pour water on the pan and cool it. Reduce the flame to low and spread the batter by pouring it on the pan, then turn up the flame to medium-high, pour oil all around and let the dosa cook. When the dosa is cooked from below and brown spots appear on it, then fold it and take it out.
Make all the dosas in the same way, if you want, you can fold the potato masala in the middle and make it a masala dosa. Remember the batter has to be stirred well before spreading each dosa. Jowar Dosa will be ready.
Process of making batter for Bajra Dosa
Mix ½ cup of millet flour, ½ cup of gram flour and ¼ cup of curd in a bowl. Make the solution neither too thick nor too thin by adding water little by little. Whisk it well for 1-2 minutes, then add ½ tsp of salt and ¼ tsp of carom seeds (crushed on the palm). Mix it well and keep it covered for 15 minutes.
Process of making Bajra Dosa
Add 1 pinch of baking soda to the batter and beat it for 1-2 minutes. Heat the pan and spread it by pouring oil on it, then pour water on the pan and cool it. Reduce the flame to low and spread the batter by pouring it on the pan, then make the flame medium-high, pour oil all around and let the dosa cook. When the dosa is cooked from below and brown spots appear on the top, fold it and take it out.
Make all the dosas in the same way, also keep some potato masala in the middle and fold it. The batter has to be stirred well before spreading each dosa, in this way the bajra dosa will be ready.
Serve them with chutney for breakfast or with aloo masala for dinner and enjoy the taste with your whole family.
Suggestions
The batter should be smooth and should be of running consistency.
Before spreading the dosa, cool the pan and reduce the flame to very low, then spread the dosa and roast the dosa on medium-high flame till it turns brown.
Crispy Jowar and Bajra Quick Recipe without Rice Flour
Tags
Categories
- Special Recipes
- Snacks Recipes
- Recipe for Kids
- Indian Regional Recipes
- School Tiffin Recipe
- Starter recipe
- Featured
- Dosa recipe
- Street Food Recipe