jowar dosa

Jowar dosa is a nutritious and gluten-free variation of dosa made with jowar (sorghum) flour. Here's a simple recipe to make it:

Ingredients:

- 1 cup jowar (sorghum) flour

- 1/4 cup rice flour

- 1/4 cup semolina (optional, for added crispiness)

- 1/2 teaspoon cumin seeds

- 2-3 green chilies, finely chopped

- 1-inch piece of ginger, grated

- Handful of fresh coriander leaves, chopped

- Salt to taste

- Water, as needed

- Oil or ghee for cooking

Instructions:

1. In a mixing bowl, combine the jowar flour, rice flour, semolina (if using), cumin seeds, chopped green chilies, grated ginger, chopped coriander leaves, and salt. Mix well to combine all the ingredients.

2. Gradually add water to the dry ingredients and mix well to form a smooth batter. The consistency should be similar to regular dosa batter.

3. Let the batter rest for about 15-20 minutes to allow the flavors to meld and the jowar flour to absorb the water.

4. Heat a non-stick dosa tawa (griddle) over medium heat. Make sure the tawa is properly heated before making the dosas.

5. Once the tawa is hot, give the batter a quick stir and pour a ladleful of batter onto the center of the tawa.

6. Using a circular motion, spread the batter evenly to form a thin dosa. Jowar dosa tends to be softer than traditional dosa, so don't worry if it doesn't spread as thinly.

7. Drizzle some oil or ghee around the edges and on the surface of the dosa. Cook the dosa on medium heat until the bottom turns golden brown and crispy.

8. Carefully flip the dosa using a spatula and cook the other side until it turns golden brown and crispy as well.

9. Once both sides are cooked to perfection, remove the jowar dosa from the tawa and serve hot.

10. Repeat the process with the remaining batter to make more dosas.

Jowar dosa is best enjoyed with coconut chutney, tomato chutney, or sambar. It makes for a nutritious and delicious breakfast or snack option. Enjoy your homemade jowar dosa!