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 .