Yoga Life
Bajra Dosa (Pearl Millet Dosa)
A grounding, gluten-free bajra dosa from the Wholesome Living Through Food series — fermented pearl-millet crepes made the traditional soak-and-grind way.
Bajra dosa is a crisp, fermented crepe made from pearl millet with a small amount of urad dal and rice. Naturally gluten-free and rich in fibre, pearl millet is grounding for the body; the traditional soaking and overnight fermentation makes the dosa lighter and easier to digest.
Ingredients
- 150 ml pearl millet (bajra)
- 1/2 cup (125 ml) urad dal
- 1/4 cup raw rice
- 1 tsp fenugreek (methi) seeds
- 1 tsp salt (adjust to taste)
- Water, for soaking and grinding
- Oil or ghee, for cooking
Method
- 1
Soak the pearl millet in plenty of water for about 4 hours. Separately, wash and soak the urad dal, rice and fenugreek seeds together for 4-5 hours.
- 2
Drain the pearl millet and grind it with a little water to a smooth batter; remove and keep aside.
- 3
Grind the soaked urad dal and rice together with a little water to a smooth batter.
- 4
Combine both batters, add the salt and mix well until fluffy. Leave to ferment overnight or for about 8 hours.
- 5
Loosen the fermented batter with a little water to a pouring consistency. Heat a tawa, pour and spread the batter into a dosa, and cook until crisp, adding a little oil or ghee. Serve hot with chutney.
Presented by Hema Subramanian in the Wholesome Living Through Food series. Grind the millet and the dal-rice separately, then combine — it gives the batter a better texture.
Why it's nourishing
Pearl millet (bajra) is naturally gluten-free, rich in fibre and considered grounding in traditional eating. The soaking-and-fermentation method develops the batter's natural cultures, making the dosa lighter and easier to digest — a wholesome, sustaining meal that fits a yogic lifestyle.
More recipes from Hema Subramanian and The Home Cooking Show →
Frequently asked questions
- Is bajra dosa gluten-free?
- Pearl millet and urad dal are gluten-free. This recipe uses a small amount of rice, which is also naturally gluten-free, so the dosa suits a gluten-free diet.
- How long should the batter ferment?
- Leave it overnight or for about 8 hours in a warm spot. Well-fermented batter makes a lighter, more digestible dosa.
References
- Bhagavad Gita 17.8-10 — sattvic food that nourishes life, strength and health · Classical text — The yogic view that wholesome, simple food supports a clear mind and healthy body.