You’ll Love This Recipe
Texture: This jowar dosa turned out super crispy just like rava dosa. Quick & Easy: This instant dosa batter gets ready in just 30 minutes, perfect for busy mornings or lazy dinners. Nutritious: Jowar aka Sorghum is rich in protein, fiber, calcium, iron, and vitamins B and C. It helps regulate blood sugar levels, control appetite, promote weight loss, and boost energy levels. Family-friendly: This makes a healthy and satisfying meal option for the whole family. Dietary Info: These jowar dosa are gluten-free and vegan.
Ingredient Notes
Jowar Atta (Sorghum Flour): It is easily available in any Indian grocery store in the USA. FYI, jowar is also known as Janha, Cholam, Jowari, and Juar in other Indian languages. Rice Flour: Adds crispiness to the dosa. Besan (Gram Flour): Acts as a binding agent and prevents dosa from beaking. Veggies: I have added onion, peppers, and carrots. Use your choice of veggies but make sure to finely chop them. Green Chili and Ginger: I use my wet jar of the spice grinder to crush them. Instead, you can use mortar and pestle. Or simply use grated ginger and finely chopped green chilies. Cilantro: Adds a fresh, herby flavor. Curry leaves: Make sure to chop them so it is easy to bite into. It adds a nice flavor and aroma to jowar dosa.
Step By Step Photo Instructions
1, 2) In a large bowl, add jowar flour, rice flour, besan, salt, pepper, and cumin seeds. Mix well. 3) Add 2 cups of water gradually and make a smooth, lump-free batter. 4) Cover the bowl and let the batter rest for 10-15 minutes to allow the flour to hydrate. While the batter rests, prepare the veggies. 5) After resting, add the veggies (onion, peppers, carrot, cilantro, curry leaves) and crushed ginger-chili mixture to the batter. Mix well. 6, 7) Pour in the remaining 2 cups of water to thin out the batter. 8) Heat the tawa (non-stick or hybrid pan is highly recommended for beginners) on medium heat. Grease the pan with oil, stir the batter first as flour may have settled at the bottom of the bowl. 9) Take a ladleful batter and drizzle it onto the pan from about 6 inches above. This creates a lacy texture. Fill any large gaps on the pan with batter, and make sure to have a thin layer of batter evenly distributed. 10) Drizzle additional oil around the edges and center of the dosa to promote even cooking and crispiness. Let the dosa cook undisturbed for 2-3 minutes, or until it turns golden brown and starts to loosen around the edges. 11) Loosen the dosa using a spatula gently without breaking it. Fold it in half and serve.
Expert Tips
Batter Consistency: The batter has to be thin like watery. It has to be similar to rava dosa. Type of the pan: If your cast-iron pan is well-seasoned and you are not a beginner at making dosa then cast iron pan is a good choice. If you are a beginner cook then I highly recommend using a non-stick pan or hybrid pan like Hexclad. Even Thickness, Lacey Texture: Drizzle the jowar dosa batter onto the pan from a height of approximately 6 inches, creating a lace-like pattern. Begin pouring from the outer edge, gradually moving towards the center, and fill any gaps as needed. Avoid pouring the batter repeatedly in the same spot to ensure an even distribution. Be patient: One jowar dosa may take around 2-3 minutes to cook. So do not rush in loosening the dosa. Crispness: This sorghum dosa should be served right away otherwise it will get soggy as it gets cool.
Serving Ideas
Serve jowar dosa hot with coconut chutney, tomato chutney, or sambar for a delicious breakfast or light dinner option. Alternatively, pair it with a side of fresh yogurt or pickle for a satisfying meal.
Did you try this jowar dosa recipe? I’d love to hear about it! Leave a review in the comment section below.
