Name: Misra bajara dosa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16
Ingredients: 30 Grams of Rice flakes; 120 Grams of Black gram dal; 1 Tea Spoon of Fenugreek seeds; 8 Tea Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 200 Milliliter of Water; 50 Grams of Foxtail millet; 50 Grams of Barnyard millet; 50 Grams of Proso millet; 50 Grams of Kodo millet; 50 Grams of Little millet

Instructions

Soak rice and millets

In a large bowl, soak black gram dal, fenugreek seeds for 5-6hours. Drain off the water and blend to smooth paste adding water as required. Now in another bowl take the millets and rice flakes. Rinse with water and soak them separately.

Prepare the batter

Drain off the water and blend to smooth paste adding water as required. Now mix both the batters. Mix well making sure both are combined well.

Ferment the batter

Now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles. After 8 hours, the batter doubles indicating well fermented with air pockets present. Add salt to the batter and mix gently without disturbing the air pockets.

Makingdosa

Heat a cast-iron pan. Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards. Cook the dosa on a low to medium flame. Then sprinkle ¼ to ½ tsp oil on the edges and center. Cook till the base is nicely golden and crisp.

Serving

Fold and serve dosa hot with sambar or potato masala or coconut chutney.

Compare & Substitute

Nutrient	Misra bajara dosa	Kalappazam siriya thinai idli	Kalipina Dhanyalu Idli	Miksada bajarera idali
Calories	108.5 kcal	45.7 kcal	45.7 kcal	45.7 kcal
Carbs	16.5 g	9.2 g	9.2 g	9.2 g
Protein	3.4 g	1.6 g	1.6 g	1.6 g
Fat	3.2 g	0.3 g	0.3 g	0.3 g
Fiber	1.2 g	0.7 g	0.7 g	0.7 g
Sugar	0.2 g	0.1 g	0.1 g	0.1 g
Sodium	62.3 mg	65.3 mg	65.3 mg	65.3 mg
Cholesterol	0 mg	0 mg	0 mg	0 mg

Clearcals

Clearcals

Misra bajara dosa recipe

Misra bajara dosa

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