Jowar dosa is another variety of dosa made primarily with jowar. Jowar dosa can also be made instantly by mixing jowar flour in leftover plain dosa batter. For 1 cup batter, ¼ cup jowar flour can be mixed by adding little water. You can make these jowar dosas thick or thin and even crispy as you wish.
Now, what is Jowar…..Jowar is the Indian name for sorghum. It is also called cholam in Tamil, jonnalu in Telugu and jola in Kannada. Jowar is a gluten free grain and loaded with nutrients. It is highly recommended for people with diabetes, thyroid and for those who are into gluten free diets. Jowar helps to strengthen the bones and hence it is very good for kids too. It also helps to lower the cholesterol and protects the heart health.
So friends…what are we waiting for….. let’s get straight into the jowar dosa recipe…
Ingredients
- ½ cup Jowar/Sorghum
- ½ cup Urad Dal
- ¼ tsp. Fenugreek Seeds
- ½ cup Rice
- Salt, to taste
- Oil, for making dosas
Method
- Wash jowar several times until the water becomes clear. Soak it for about 6 hours.
- Wash fenugreek seeds and urad dal in water and soak them for 4 hours.
- Similarly, wash rice in water and soak it for 4 hours.
- Drain off the water from the urad dal-fenugreek seeds mix and grind it until the batter becomes thick and fluffy. The batter should not be very thin and runny. Transfer the batter to a large pot.
- Drain water from rice and jowar and grind them together in a mixer grinder. This batter also should not be runny.
- Transfer the rice-jowar batter to the same pot as the urad dal batter.
- Mix the batters together. The consistency of the batter should be neither very thin nor thick. It must be moderately thick.
- Set aside the batter to ferment for 4-6 hours. The time required for fermentation depends on the climate of the region where you live in. The batter ferments quickly in warm places.
- After the batter is fermented, add salt to taste and then water to it to bring it to pouring consistency.
- Grease a flat pan/tawa with oil. Heat the pan and pour the batter and spread it in a circular motion to make dosa.
- Cook the dosa on medium high flame.
- Drizzle little oil to the sides of the dosa and flip it.
- Remove the dosa from the tawa and serve hot with chutney.