Jowar Dosa

This is a diabetic friendly dosa recipe. It is gluten free and vegan.

I have been on dosa spree lately. You may have seen my post on bajri oats dosa, dosa premix (instant). I am trying to incorporate millets in my daily diet so what is the better way then eating our favourite dosa using millets.

Dosa is an Indian crepe mostly prepared using rice and urad dal. It’s the most famous Indian cuisine not only in India but around the world. My husband and I are biggest South Indian food fan. You can find dosa in every street corner in India. I love the crispy thin crepe, topped with spicy potato filling and served with sambar and chutney.

I have used jowar (sorghum). This super grain is high in protein, rich in antioxidants and naturally gluten-free. Plus, whole grain sorghum helps keep you fuller longer and provides beneficial dietary fiber for digestive health. I also added urad dal and spoon ful of chana dal which adds protein to this dish. These dosa turned out nice and crispy. They were easy to make and we did not find any difference in taste compared to regular rice urad dal dosa. I found jowar took longer to soak and could not grind to smooth paste. But I found that slightly granular paste helped in adding the texture and crunch which was amazing. My husband loves rasam so I served it with lentil rasam and chana urad dal chutney. You can serve it for breakfast or as a main meal. This recipe serves around 3 people.

Start the preparation at least 24 hours in advance. Soak jowar, urad dal, chana dal and methi at least 8 hours and then grind and ferment the dosa batter for 12-15 hours.

Recommended Product:
Dosa tawa (pan)

Preparation time: 25 minutes

Cooking Time: 20 minutes

Ingredients:

1/2 cup gota urad (whole skinned urad)
1½ cup whole jowar (sorghum) or flour
1 tbsp chana dal
1 tsp methi (fenugreek seeds)
Salt to taste
Oil for cooking

Procedure

1. Wash and soak gota urad, chana dal and methi for 8 hours. It will double in size. If you are using jowar flour then add later.

2. Grind dal and jowar to smooth paste. If you are using jowar flour then add to the batter in dal batter and some water if it’s too dry. Grind little more so everything blends properly and batter is still slightly thick. You don’t want runny batter or it will not ferment properly. Remove the batter in a big container, cover the lid. Keep this in a warm place for 12-15 hours or more in winter until batter almost doubled in size.

3. Once batter is fermented add salt to taste. Mix well.

4. Heat nonstick or cast iron flat pan. Grease the pan with oil and heat on high until you see the smoke. Turn the heat to medium, wipe the pan with wet towel. Then spread dosa batter to make very small thick dosa.
Tip: Always make first dosa small and thick , cook on one side, flip and cook on another side. When ready rub mini dosa on the pan, it will make pan non stick. Now pan is ready to make dosa.

5. Keep the heat low to medium, Wipe the pan with wet paper towel or cloth. Now spread batter like thin crepes using ladle, spread some oil. You can add some butter which will add nice flavour. When it start to change colour, remove side using flat laddle.

6. Serve jowar dosa with rasam, chana-urad dal chutney. You can also serve tomato chutney and coconut chutney. It taste best when it is served straight from pan to plate.