Bajra Dosa/Pearl millets Dosa/Kambu Dosai – healthy wholesome food for babies, toddlers and kids. Pearl millet is called as Bajri in Marathi, Bajra in Hindi, Sajje in Kannada, Sajjalu in Telugu, Kambam in Malayalam, Kambu in Tamil. Bajra is one of the healthy millet but often ignored when it comes to including them in our regular diet.
Pearl millet is being rich in iron, it’s very important to to maintain the hemoglobin level of babies and kids. Bajra dosa is one of the easiest way to include bajra in kids diet and can be given to babies from 10 months (with curd) once the baby started eating all family foods. This bajra dosa is made with bajra flour and urad dal, also it’s fermented and hence definitely better & healthier than instant ones. Here I have listed some health benefits of bajra and information on when and how to introduce bajra to babies.
- Its easily digestible and less allergenic.
- Being rich in fiber helps to relive from constipation.
- Gluten free
- Good for heart
Bajra is easily digestible and less allergenic, hence it can be included in baby’s diet from 8 months, once the baby is introduced to basic vegetables, fruits and cereals. Do have a word with your baby’s doctor before you include bajra to your baby’s diet. When you introduce, give as a porridge made of Bajra flour. Then slowly include bajra dosa, bajra roti etc. Whole Bajra could be included after one year. Please note that excessive usage of bajra is not advisable, hence you can offer it once or twice a week.
- Bajra Flour/ Kambu Maavu - 2.5 cups
- Urad dal - ½ cup
- Methi/fenugreek seeds - ¾ tsp
- Water - as needed
- Crystal salt - 1 tsp or adjust as per taste
- Wash and soak urad dal & fenugreek seeds with enough water for 2-3 hours.
- Start grinding the urad dal with fenugreek seeds first by adding little water in frequent intervals. When the bubbles starts to appear and the batter is fluffy, it's done.
- Take bajra flour in a vessel and add enough water. Mix it well with enough water until pouring consistency is reached.
- Then transfer the urad dal batter to the same vessel. Add required salt. Mix well with your hands. Let it ferment for overnight or at least eight hours. Next day the batter should be raised as shown (right hand side image).
- For making dosa's ,Heat a tawa, spread the dosa thin in circular motion. Sprinkle ½ tsp of oil. Cook it for 2 minutes. Once done flip the dosa and cook it for a minute. Remove from the pan once done.
- Skip salt for babies below one year.
- For small babies dip it in curd or mildly spiced sambar and offer.
- The batter will be little watery after grinding as we are using mixie. Next day after fermentation, it should be okay.
- Use cold water to grind in order to avoid the motor heating.
- Always use hands to mix the batter that helps in better fermentation.
- Fermentation time will be more if you are living in a cold country.
- You could make this dosa’s thin or thick as per your preference, in both the ways it tastes good.
- Always check with your pediatrician before giving any new food.