Bajre ka Khakra

About Bajre ka Khakra

Ingredients

• Pearl millet (bajra) flour 1¼ cups
• Whole wheat flour ½ cup to dust
• Green chillies, finely chopped ½ tsp
• Ginger-garlic paste 2 tbsps
• Sesame seeds (til) 2 tsps
• Turmeric powder ½ tsp
• Salt to taste
• Refined oil as required

How to Make Bajre ka Khakra (Stepwise Photos)

Method

1. Mix millet flour, wheat flour, green chillies, ginger-garlic paste, sesame seeds, turmeric powder and salt in a bowl.
2. Add sufficient water and knead into a dough.
3. Divide the dough into 8 equal balls. Dust each ball with a little dry flour and roll out into a thin roti.
4. Heat a non-stick tawa, place the rotis, one at a time, and cook for a minute on medium heat. Flip, drizzle a little oil all around and flip again. Drizzle a little oil all around and continue to cook, flipping and pressing till they become crisp on each side.
5. Transfer them onto a serving platter and serve with cups of hot tea.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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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