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HomeTribal Cuisine: Khedjanha Dosa

Tribal Cuisine: Khedjanha Dosa

Sabnam Aferin

Sorghum (Khedjanha ) Dosa


  1. Sorghum – 500 gm
  2. Blackgram – 250 gm
  3. Fenugreek seeds – 5 gm
  4. Salt – as per taste
  5. Oil- 20 gm

Preparation Method

  • Wash and soak sorghum in water for 6 to 7 hour or over night in a bowl.
  • Mix fenugreek seeds with black gram and soak it for 4 hours in a separate bow
  • Add little water to sorghum and grind it till it turns into paste and keep it a bowl.
  • Add little water to blackgram & fenugreek seeds mix and grind it till it becomes smooth paste
  • Mix both blackgram batter and sorghum batter.
  • Add salt & 1 cup water to get a dosa batter consistency and mix well.
  • Ferment the mix for 2 hours. In winter, ferment it overnight.
  • Apply slight oil on the preheated dosa making tawa.
  • Pour the batter on it, spread thinly with spoon to round shape, fry till crisp dosa is obtained.
  • Serve with chutney .
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