1.Sieve all-purpose flour and bajra flour separately.
2. Then mix them on a flat surface, make a hole in the flour, and pour 30 ml of warm water and sugar.
3. Add yeast and mix it, then cover with the flour, sprinkle salt into it, and wait for 10 min.
4. When it starts cracking, mix them and make a proper and soft dough by adding warm water slowly.
5. After kneading, put the dough in the butter-greased bowl and cover it with clean wet towels.
6. Keep it in a warm place for fermentation for 45 to 60 min.
7. After 45 to 60 min, take the dough out of the bowl, punch the dough to remove all the air, roll the dough into a big circle, and cut it with a cookie cutter.
8. Put the donuts on a greased baking tray and let them ferment for another 10 to 15 min. Then bake at 180°C for 10 to 15 min until light golden brown.
9. Dip the donuts in the melted chocolate and sprinkle some rainbow sprinkles.
10. Serve at room temperature or reheat the donuts.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
