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6 September, 2014

Sprouted bajra (pearl millet) dosa/pancakes (gluten-free, oil-free)

Comments : 20 Posted in : Main course, snack, sprouting on by : apsara Tags: , , , , ,


Dosas are versatile in that many combinations work well. This time, I tried a combination of sprouted whole grain bajra or pearl millet along with urad dal (black gram dal). I got this inspiration from my mother who recalled reading about this in a women’s magazine in India. I used a non stick orgreenic pan for making these with ZERO-OIL! Not a big fan of teflon-coated pans, I will avoid it if I can. ๐Ÿ™‚ Taking these to the Oil Free Event on Facebook organized by Sonal, Shailaja and Chitra. Folks at Fiesta Friday #32, here’s a novel dosa for you! ย Thank you, Angie and Hilda for hosting this week’s party.

Also sharing this at VVLP at Annie’s blog.


Finger millet takes 24-30 hours to form sprouts. I used my sprouter for this. It can be done with a muslin cloth as well.


Sprouted bajra dosa- no oil

  • Time: soak + sprout + ferment time + 40 minutes
  • Difficulty: medium
  • Print


whole bajra (pearl millet)- 2 cups

urad dal- 1 cup

chopped coriander leaves- 1 cup

salt- to taste

chopped green chillies- 1 tsp.


* Soak bajra in water for 5 hours or overnight. Sprout using a seed sprouter or muslin cloth. This will take 24-30 hours.



* Soak urad dal in water for 3-4 hours. Grind each grain separately in a blender with required amount of water. Make sure that the grains are finely ground. Mix the batters in a mixing bowl.


* Allow to ferment for 5 hours. I left mine in the oven with light turned on. Mine rose to the lid. After mixing it looks like this:


* Add salt, coriander leaves and green chillies to this. Spoon batter onto a heated non stick pan or hard anodized pan. Spread into a circle. Once the bottom side is browned, flip to heat the other side.


* Serve with chutney or sambar immediately. Since it is cooked with no oil, the dosa becomes dry if stored.




20 thoughts on : Sprouted bajra (pearl millet) dosa/pancakes (gluten-free, oil-free)

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  • September 6, 2014 at 11:39 am

    I love it when I get introduced to a new ingredient (bajra) and a new method of healthy cooking (oil-free with orgreenic). I’ve been looking into buying new pots and pans and can’t decide on which. I’m going to look into those orgreenic pans. Thanks, Apsara! ๐Ÿ™‚

    • September 6, 2014 at 4:49 pm

      I’m so glad you find this useful, Angie. My orgreenic pan works well as long as I do oil-free cooking in it. With some oil, some stains form that are hard to remove. Another option is the white ceramic-coated pans that I’ve heard are good. I may buy that next time!

    • September 6, 2014 at 4:49 pm

      Do let me know, Divya!

  • September 6, 2014 at 11:38 pm

    Sprouted bajra that’s awesome dear:-) I have used store bought flour.. Should try this way soon.thanks for the thought

    • September 7, 2014 at 10:28 pm

      Yes, Vidya. I think this would taste much better than the flour.:)

  • September 7, 2014 at 12:20 am

    I have never sprouted millet before, but it sounds easy enough. Love dosas of any kind, and this looks delicious. Can I cheat and use a little oil?

    • September 7, 2014 at 4:27 pm

      Absolutely! I usually like my dosa made with a little oil. Can’t beat the taste from making these crepes the traditional way!

  • September 7, 2014 at 7:30 am

    sprouted bajra sounds SO healthy! Love this idea.

    • September 7, 2014 at 10:29 pm

      thanks, Namrata.

  • September 7, 2014 at 11:53 am

    It’s so interesting! Never heard and seen about such millet, thou plain (yellow) millet is very popular grain in my homecountry! ๐Ÿ™‚

  • September 7, 2014 at 3:38 pm

    Loved it Apsara. Thanks for bringing it to the event. So do you recommend investing in that green pan? I had been contemplating for long now.

    • September 7, 2014 at 4:24 pm

      Thank you, Sonal. I have heard mixed reviews for the orgreenic pans. I use mine occasionally, so it has been behaving well. It is certainly worth trying!

  • September 7, 2014 at 10:04 pm

    Awesome! I have to go get some and try sprouting them. So healthy too. I will use oil though — I am a fan of fat!

    • September 7, 2014 at 10:31 pm

      Yes, I too like dosa made with some oil. ๐Ÿ˜‰

    • September 10, 2014 at 10:30 pm

      thanks! Do try it, it’s easy. ๐Ÿ™‚

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