Instant Jowar Dosa – healthy and gluten free dosa made with jowar flour and yogurt and flavored with onion, ginger and green chili.
Golden crispy Sorghum dosa made in under 30 minutes. No fermentation, no soda or eno required. Pairs well with onion chutney and peanut chutney.
What is Jowar?
Jowar is a millet which is packed with many nutritional benefits. Its a gluten free flour, so if you are intolerant to gluten or trying to limit rice, jowar is a great alternative.
The English name for Jowar is Sorghum and some other names in India are- jonna, jola, jwari, cholam and juar.
Today we will be using ground jowar flour to make the dosa.
What is Jowar Dosa?
Jowar Dosa is a savory crepe made with jowar flour. Golden crispy and crunchy dosa made with jowar flour, onion, cumin seeds, ginger, green chili and yogurt.
While the traditional dosa requires fermentation, this is a instant version where you mix all the ingredients, let it rest for 20 minutes and make the dosa.
If you are looking for more Jowar recipes, then do try Instant Jowar Idli and Ragi Jowar Rotti
Ingredients:
Step by Step Instructions:
To a large bowl add the jowar flour, onion, green chili, ginger, cumin seeds, curry leaves, cilantro and salt. Mix well to combine.
In a small bowl add the yogurt and a cup of water. Whisk it to remove any lumps.
Add the yogurt mixture to the jowar flour. Mix it well to remove any lumps. Cover and set a side for 20 minutes.
After 20 minutes, add ¾ th cup of water to the batter. Mix it well. The consistency of the batter should be very similar to butter milk. (If you are not sure about the amount of water, make one dosa and check. If the dosa is thicker, add some more water)
To make the dosa, heat a cast iron skillet, once the pan is hot drizzle some oil and wipe it off with a paper towel.
Take a ladle full of batter and pour the batter about 6 inches above the pan, this will give us a nice lacey dosa. Pour the batter from outside to inside and fill in any gaps, making sure not to pour the batter on the same spot again. Cook the dosa in medium-high flame.
Cook the dosa for one minute. Now drizzle some oil on the sides and in the holes in the middle.
Cook for another 1-2 minutes, time depends on the heat and the pan used. Once the dosa looks crispy on the sides, you can use a spatula to loosen it up. Gently remove the dosa and serve with your favorite chutney.
Tips to make Golden & Crispy Jowar Dosa
Runny Batter – the batter need to be very thin, similar to butter milk. For jowar dosa about 1:2 ratio works very well. That is for 1 cup jowar flour, about 2 cups of water. (Since I used yogurt, I used 1 ¾ cup water)
Cast Iron Pan ( Iron tawa) – highly recommend using a well seasoned cast iron tawa to make the dosa. They cook evenly, are golden and crispy.
Pour the batter about 6 inches above the pan – this will give us a nice lacey dosa. Pour the batter from outside to inside and fill in any gaps, making sure not to pour the batter on the same spot again.
Cook on medium heat till sides get brown, about 2 to 3 minutes. We just cook on one side, no need to flip the dosa.
Oil – add 1 to 2 teaspoons of oil on the side and in the wholes in between to get the perfect texture.
Frequently Asked Questions –
Jowar dosa tastes best with onion, ginger or tomato chutney. You can also serve it with coconut or peanut chutney.
Yes, you can skip the yogurt. Add ¼ cup of extra water.
You can use ragi flour or rice flour.
More Dosa Recipes –
If you tried this Jowar Dosa, do share your feedback in the comment section below. For more recipes, follow me on Facebook and Instagram.
Instant Jowar Dosa
Ingredients
- 1 cup jowar flour
- ⅓ cup finely chopped onion
- 1 teaspoon grated ginger
- 1-2 green chili, finely chopped
- 2 tablespoon coriander leaves, finely chopped
- 1 teaspoon cumin seeds
- 1.5 tablespoon plain yogurt
- 1 ¾ cups water
- salt to taste
- oil as required
Instructions
- To a large bowl add the jowar flour, onion, green chili, ginger, cumin seeds, curry leaves, cilantro and salt. Mix well to combine.
- In a small bowl add the yogurt and a cup of water. Whisk it to remove any lumps.
- Add the yogurt mixture to the jowar flour. Mix it well to remove any lumps. Cover and set a side for 20 minutes.
- After 20 minutes, add ¾ th of water to the batter. Mix it well. The consistency of the batter should be very similar to butter milk. (If you are not sure about the amount of water, make one dosa and check. If the dosa is thicker, add some more water)
- To make the dosa – heat a cast iron skillet, once the pan is hot drizzle some oil and wipe it off with a paper towel.
- Take a ladle full of batter and pour the batter about 6 inches above the pan, this will give us a nice lacey dosa. Pour the batter from outside to inside and fill in any gaps, making sure not to pour the batter on the same spot again. Cook the dosa in medium-high flame.
- Cook the dosa for one minute. Now drizzle some oil on the sides and in the holes in the middle.
- Cook for another 1-2 minutes, time depends on the heat and the pan used. Once the dosa looks crispy on the sides, you can use a spatula to loosen it up. Gently remove the dosa and serve with your favorite chutney.
- Repeat with the rest of the batter. Mix the batter every time before making the dosa.
Notes
- Always stir the batter before making the dosa.
- Making perfectly crispy jowar dosa comes by practice. Once you get a hang of it, you will love making them.
- Adjust the amount of water depending on how thin and crispy you like the dosa. If you have not made the jowar dosa before, add little less water and try one dosa. You can always add more water.
- When you pour the batter in the pan, the pan should be hot. Reduce the heat a little, while the dosa is cooking.
- Pour the batter about 6 inches above the pan, this will give us a nice lacey dosa.
- Serve the dosa immediately to enjoy them crispy.
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