Bajra aur Kaddu ka Chakka

About Bajra aur Kaddu ka Chakka

Ingredients

• Pearl millet flour (kaddu ka atta) ½ cup
• Whole wheat flour ½ cup
• Red pumpkin (kaddu), grated 1 cup
• Fresh coriander leaves, finely chopped 2 tbsps
• Green chillies, finely chopped 2
• Ginger, finely chopped 1 tbsp
• Asafoetida 1 pinch
• Turmeric powder ½ tsp
• Salt to taste
• Oil 1 tbsp + to cook
• Lemon juice 1 tsp
• Yogurt to serve
• Pickles to serve

How to Make Bajra aur Kaddu ka Chakka (Stepwise Photos)

Method

1. Take pearl millet flour in a mixing bowl, add whole wheat flour, pumpkin, coriander leaves, green chillies, ginger, asafoetida, turmeric powder, salt and very little water and knead all together into soft dough.
2. Add 1 tbsp oil and knead again. Add lemon juice and knead again. Cover with a damp cloth and rest for 10-15 minutes.
3. Divide the dough into small equal portions and shape them into balls. Dust each ball with a little dry flour and roll each ball into a small disc.
4. Heat a non-stick pan. Cook the discs, one at a time, drizzling a little oil over them and cook, turning sides till both sides are evenly done and golden.
5. Arrange them on a serving platter and serve hot with bowls of yogurt and pickles.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps