Jowar Dosa (Sorghum dosa) Recipe
A delicious Sorghum Dosa or Jowar Dosa made with just three ingredients. It's lacy, crispy and delicious. Serve with sambar and chutney.
Servings: 12 dosas (approx)
Calories: 101kcal
Equipment
- Large bowl for soaking ingredients and batter
- Cast iron griddle
Ingredients
- 1 cup sorghum (jowar. Use the whole seed, not the flour)
- ½ cup urad dal (black gram dal)
- 1 teaspoon fenugreek seeds or methi seeds (methi seeds)
- 2 tablespoon avocado oil or any neutral oil (for cooking the dosas. Can sub with cooking spray)
- Salt to taste
Instructions
- Rinse the sorghum, then place it in a large bowl with the urad dal and fenugreek seeds. Do not add salt at this time.
- Cover with at least two inches of water and let it stand for four to six hours until the millets and lentils are puffy.
- Place the soaked sorghum, lentils and fenugreek in a blender bowl. Use some of the soaking water (you might not need all of it) to process into a smooth paste. You should, however, feel a very slight graininess when you rub the batter between your fingers--that will help make your dosas crispy.
- You can make the dosas rightaway at this point. But if you'd like to ferment the batter, cover the bowl and let it stand in a warm spot, like a cold oven with just the light turned on, overnight or for at least eight hours.
- The batter should have fermented at this time--it will look puffy and when you scrape at the surface with a spoon you should see some bubbling. The time for fermentation will vary depending on where you are and how hot/cold it is around you.
- Mix the fermented batter well with a spoon and add salt to taste.
- Heat a well-seasoned cast iron or nonstick griddle until drops of water skitter off and dry up immediately. You can rub a paper towel with a tiny bit of oil across the surface of the griddle to season it for the dosa, but don't leave any drops of oil on the griddle.
- Using a rounded ladle, preferably, pour about a third of a cup of the batter on the griddle and then, using the bottom of the ladle or the bowl of a spoon, quickly spread it by moving the spoon outward in a spiral fashion. You might not get it perfect the first few times, but you will get better with practice.
- Add a few droplets of oil around the edges of the dosa as it cooks to help it crisp up. If you're watching your fat intake you can just spray some cooking spray carefully around the edges (if using a gas stove make sure it is turned off or very low when you spray so you don't hit the flame with the spray).
- Cook over medium-high heat until the underside is golden and crispy. Using a flat spatula gently loosen the dosa from the griddle and flip. Cook about 30 seconds, then remove the dosa to a plate.
- Serve hot.
Notes
If you don't use up all of the batter, store it in the refrigerator for up to a week. Always store the batter and not the dosas. In other words, don't make the dosas beforehand and serve them later because they simply won't hold that crispy texture and will get soft. Dosas are best eaten hot off the griddle. When the mood for dosa strikes pull the batter out of the refrigerator and make hot dosas in minutes!
Nutrition
Serving: 1dosa | Calories: 101kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 59mg | Fiber: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg