By Garima Johar
March 21, 2025
South Indian cuisine is widely popular for the versatility of idlis and dosas. Not only are the dishes healthy, they are also quick to make. To give your classic dosa a gluten-free twist, you can make it with bajra.
½ cup bajra flour ½ cup urad dal Ghee for cooking Water as needed Salt to taste
Rinse and soak urad dal in water for about five hours.
Grind the soaked urad dal in a little water till you get a smooth mixture.
Add bajra flour and water to create a consistent batter. Mix in salt and let it ferment.
Heat a pan and grease it with ghee. Take a small portion of the batter and spread it in a circle.
Let it cook till the bottom becomes golden brown, and then flip the dosa.
Arrange it on a plate and enjoy it with sambar and chutney.