Jowar Dosa (Instant)
Crispy, golden dosas made instantly with jowar (sorghum) flour -- no fermentation needed. These thin, lacy crepes are naturally gluten-free and pair beautifully with coconut chutney and sambar.
Prep Time
10 min
Cook Time
20 min
Servings
4
Difficulty
easy
Ingredients
- Jowar (sorghum) flour — 1 cup (120 g)
- Rice flour — 1/4 cup (30 g)
- Onion, very finely chopped — 1 small
- Cumin seeds — 1/2 teaspoon
- Green chili, finely chopped — 1
- Ginger, grated — 1/2 teaspoon
- Salt — 3/4 teaspoon
- Water — 1.5 cups (approx.)
- Oil — 2-3 tablespoons (for cooking)
Instructions
- 1
In a large mixing bowl, combine the jowar flour, rice flour, cumin seeds, and salt. Mix well.
- 2
Add the finely chopped onion, green chili, and grated ginger to the flour mixture.
- 3
Gradually add water while stirring to form a smooth, thin batter -- slightly thinner than regular dosa batter. Let it rest for 5 minutes.
- 4
Heat a flat tawa or non-stick pan over medium-high heat. Sprinkle a few drops of water -- if they sizzle and evaporate, the tawa is ready.
- 5
Pour a ladleful of batter onto the center of the tawa and quickly spread it outward in a circular motion to form a thin crepe.
- 6
Drizzle 1/2 teaspoon of oil around the edges. Cook on medium heat for 2-3 minutes until the bottom turns golden and crispy.
- 7
Flip carefully (these are more delicate than regular dosas) and cook for another 1 minute. Remove and serve hot.
- 8
Repeat with the remaining batter, stirring it each time before pouring as the flour tends to settle.
Tips
- •The batter must be thin and pourable, almost like buttermilk consistency. Thick batter will not spread well and will crack.
- •A well-seasoned cast iron tawa gives the best results. If using non-stick, you can reduce the oil.
- •Stir the batter before making each dosa, as the jowar flour settles quickly at the bottom.