A healthy, nutritious, protein dosa made from sprouted bajra.
Bajra whole grain (millet, kambu): 2 cups
Urad dal: 1 cup
Salt to taste
Gingely oil/groundnut oil : 1 tsp
Preparation Time: 24 hrs.
Cooking Time: 5min.
Wash and soak bajra overnight/8 hrs. Drain the water and leave it as is for half an hour to one hour. Take a clean cotton cloth and put the bajra in this cloth and cover. Sprinkle water on this cotton cloth and ensure that it is wet. After about 12-15 hrs, you can see nice sprouts. Soak urad dal in water for about 4 hrs. Grind sprouted bajra and urad dal together to make a fine paste. Add salt and water and dilute. The batter should be of the normal dosa batter consistency. You can ferment the batter if preferred.
Place the griddle on the stove. Heat griddle and pour about a full ladle of batter on to the griddle. Spread the batter around carefully using the bottom of the ladle. Cook in medium flame for about 30-40 sec. When the edges get crisp, pour 1 tsp oil, and flip over the dosa. Lower the flame and cook for around 15 seconds. Remove dosa from the girdle. Protein dosa is ready. Serve with hot sambhar or chutney.
Bajra is packed with nutrients and minerals. Sprouted bajra dosa is rich in proteins and is good for the colon. This is a very good way for vegetarians to include protein in their diet.
You can make this dosa without sprouting the bajra also. The taste remains more or less same, only the nutrition quotient will be less compared to the sprouted dosa.
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