jowar roti

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

Ingredients:

- 1 cup jowar flour (sorghum flour)

- 1/4 cup rice flour (optional, for crispiness)

- 1/4 cup urad dal (split black gram dal), soaked for 4-6 hours

- Water, as needed

- Salt, to taste

- Oil, for cooking

Instructions:

1. Rinse the soaked urad dal and drain the water. Transfer the dal to a blender or grinder and grind it into a smooth paste, adding a little water if needed. The consistency of the batter should be similar to that of dosa batter.

2. In a mixing bowl, add the jowar flour and rice flour (if using). Gradually add the ground urad dal batter and mix well to form a smooth batter. Add water as needed to achieve the desired dosa batter consistency.

3. Add salt to the batter and mix well. Allow the batter to ferment overnight or for at least 8 hours. Fermentation helps to enhance the flavor and texture of the dosa.

4. After fermentation, the batter will have slightly risen and developed a slightly sour aroma.

5. Heat a non-stick dosa tawa or griddle over medium heat. Once hot, pour a ladleful of the jowar dosa batter onto the center of the tawa.

6. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.

7. Drizzle a little oil around the edges of the dosa and in the center. Cook the dosa for 1-2 minutes on medium heat until the edges start to brown and crisp up.

8. Flip the dosa using a spatula and cook on the other side for another 1-2 minutes until cooked through and golden brown.

9. Remove the jowar dosa from the tawa and serve hot with chutney, sambar, or any side dish of your choice.

Enjoy the nutritious and gluten-free jowar dosa as a wholesome breakfast or snack!