This recipe for Jowar Dosa comes from Malar of Malar’s Kitchen. This is a blog I follow avidly for two reasons: the traditional recipes (my weakness) and healthy recipes (my aspiration). I have bookmarked so many of Malar’s recipes that it will take me a month’s vacation to try all of them. 🙂
Malar is one of the bloggers I interact with regularly through comments on blogs and I cannot imagine why I did not ask her for a guest post much earlier. However, it is never too late and here is a delicious and healthy Jowar Dosa that Malar made for me. It is gluten-free and vegan to boot.
When I requested Malar for a guest post, she agreed instantaneously and gave me quite a selection of recipes to choose from. I chose Jowar Dosa because I was intrigued by the sound of this healthy recipe. All I have ever done with Jowar is made Bhakri.
Without much ado, I turn you over to Malar but not before asking you to read more of her lovely recipes at her:
- Blog at https://malarmuthu.wordpress.com/
- Facebook page at https://www.facebook.com/pages/Malars-Kitchen/1516965231871483
Thank you, Malar, for this delicious Jowar Dosa!
I am so delighted to be in Aruna’s space. According to me she is an expert and gives her heart and soul in every recipe that she puts up. I specially love all her traditional recipes. She has always been kind and leaves lovely comments on my posts. I was so excited when she asked me for a guest post, it is such an honor for me.
No further delay, here is the recipe for Jowar dosa.
- Jowar Flour : 1 ½ cup
- Moong dal : 1 ½ cup
- Water : as needed to grind batter
- Salt : as needed
- Black pepper : ½ teaspoon ( can replace with green chili)
- Red Chili : 1
- Garlic : 2 pods
- Ginger : 1 inch piece
- Grated coconut : 2 tablespoons
- Cilantro/Coriander Leaves : Handful finely chopped
- Oil : to drizzle over dosa
- Soak moong dal in water for a minimum of 3 hours to overnight.
- Drain water and grind it to a fine paste with black pepper, garlic, ginger, red chili with minimum water.
- Now mix the jowar flour with this paste along with salt, grated coconut, cilantro leaves.
- Bring it to a bit thicker dosa batter consistency.
- Heat a dosa tawa , drizzle one teaspoon oil over the tawa.
- Using a ladle pour batter in the center of the tawa and spread it.
- Drizzle oil over the dosa.
- These dosa’s will be thick.
- After the first side gets cooked for 2 mins, flip sides and cook for another 2 to 3 mins.
- Serve with any spicy chutney.
- This batter is a little thicker than normal dosa batter and thinner than idli batter.
- You can add any veggies like carrot, cabbage of your choice and mix with batter.
- Jowar tends to break the dosa texture, so make sure it is cooked well the first side only then flip to the other side.
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