Jowar Dosa Recipe

Jowar Dosa is a nutritious and gluten-free crepe made from sorghum flour (jowar), blended with rice flour or urad dal for a soft yet crisp texture. This wholesome dosa is naturally rich in fiber and protein, offering a healthy alternative to traditional rice-based dosas. Lightly seasoned with cumin, ginger, and green chilies, it is cooked on a hot griddle until golden and lacy. Served with coconut chutney or sambar, Jowar Dosa is a delicious and wholesome choice for breakfast or a light meal, especially for those seeking healthier dietary options

Ingredients Batter

1 Cup jowar flour

4 Tablespoon upma rawa

4 Tablespoon rice flour

Salt to taste

1/2 Tablespoon black pepper (coarsely crushed)

2 NOS green chili (chopped)

A handful curry leaves (chopped)

1/2 Tablespoon cumin seeds

3 Cup water

Chutney

1 Small size fresh coconut

A handful fresh coriander

A handful mint

1 Inch ginger

2 NOS green chili

1 Tablespoon sugar

A pinch black pepper (freshly crushed)

1/2 Cup roasted peanuts

Salt to taste

A half of lemon juice

1-2 NOS ice cubes

As needed water

Dosa Making

A handful fresh coriander (chopped)

As needed onion (chopped)

As needed ghee (for cooking)

Step:1

To make the batter , add jowar flour , rawa , rice flour , salt , black pepper , chopped green chilies , chopped curry leaves and cumin seeds into a large mixing bowl . Mix everything well , then add 2 cup of water and whisk continuously to form a lump-free batter

Step:2

Add 1 more cup of water to make a thin free-flowing batter . cover and let the batter rest for 10 minutes while you prepare the chutney . The rawa and rice flour provide structure and crispiness , since jowar has no gluten

Step:3

You can make the dosa using only jowar flour , but ensure you’re using a good quality non-stick pan or a very well-seasoned dosa tawa as pure jowar batter tends to stick . If available , add 1/2 cup urad dal powder (wash , dry roast , grind) or freshly soaked-and-ground urad dal paste to help with structure and crispiness . Avoid making very thin dosas with 100% jowar batter as they will stick , semi-thick are easier to peel and cook better

Step:4

For the chutney , add all the chutney ingredients into mixer jar and blend into a coarse , thick paste the delicious green coconut chutney is ready

Step:5

To cook the dosa , heat a non-stick pan or a well-seasoned tawa oner high flame until very hot . A fry pan works great as it naturally shapes the dosa into a neat circle

Step:6

Once the pan is hot , sprinkle a handful of chopped onions on it . Pour the batter from some height in a circular motion starting from the edges , the batter will spread on its own and form a natural mesh-like spread on its own and form a natural mesh-like pattern . Ensuring a very hot pan is key for this dosa

Step:7

Cook the dosa over high flame for 1-2 minutes then reduce to the lowest flame . Add very little green around the edges and cook for 5-6 minutes or until the mesh holes and sides turn golden brown and crisp . Carefully release the dosa form the pan using spatula , fold ad preferred and serve hot with the green coconut chutney . Your instant , super crispy jowar dosa is ready

FAQs

1. What is the main difference between Jowar Dosa and regular rice dosa?

Jowar Dosa is made primarily from jowar sorghum flour, giving it a distinct, slightly nutty flavor and a more wholesome, gluten-free profile.
Regular Dosa is made from a fermented batter of rice and urad dal, resulting in a crispier, lighter texture and a tangy taste.

2. Why is my jowar dosa sticking to the pan or breaking?

Pan Temperature: The tawa/griddle may not be hot enough. Ensure it is properly preheated.
Batter Consistency: The batter might be too thick. Adjust with a little water to make a smooth, pourable consistency.
Greasing: Lightly grease the pan with oil before pouring each dosa.

3. Does the batter need to be fermented like regular dosa batter?

No, it does not require long fermentation. Jowar dosa batter is typically a quick mix of flours and water.
Letting it rest for 15-30 minutes is sufficient to allow the flours to hydrate, making the dosas softer.

4. Can I make the batter ahead of time and store it?

Yes, but for a short duration. You can store the mixed batter in the refrigerator for up to 24 hours.
For best results, use it fresh. The batter may thicken in the fridge; adjust consistency with water before cooking.

5. What can I serve with Jowar Dosa?

It pairs excellently with traditional sides like coconut chutney, tomato chutney, or sambar.
For a protein-rich option, serve with peanut chutney or a simple vegetable curry

Jowar Dosa Recipe