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Jonna Dosa/Jowar Dosa/Chola Dosai (Millet Crepes) and Idli: One batter, several possibilities

Written By Praveena Gudipati on Tuesday, April 21, 2015 | 12:21 AM

Jowar/Sorghum/Cholam is a millet commonly consumed in the form of whole grain or flour, in various regions of India. Growing up, one common way we use to have is, as Jowar roti or Spicy Jowar roti(Jonna Karapu Appalu).The other millets we commonly use are, Pearl millet( Bajra/Sajjalu) and Finger millet( Ragi).

I like to try traditional recipes by giving em a healthy twist. That way you are slowly introducing the kids to healthy stuff, even adults :-). Also this way you could break the routine of having same thing , same way again n again.

My pantry is always stocked up with millet flours, Quinoa, Oats even Oat flour. I substitute white rice with Brown rice in many recipes and white sugar is with brown sugar. These are few simple n easy steps towards eating healthy.

The Jowar Dosa is made using  Urad Gota( skinned black gram/ Minapa gundlu) and Jowar flour( Jonna pindi). You can make it with whole millet (Jonnalu) too but I couldn't find em in USA. If you have access to the millet, you can use em.  Use 1 dal: 3 millet ratio. I can find only flour in Indian stores so I used it. The resulting Dosas aren't much different from regular Dosas and much healthier. With same batter , I made Idli and they are super tasty.  You can serve these with a chutney of your choice and sambar. I liked em with ginger chutney , Peanut ChutneyTomato chutney and red bell pepper chutney Also I drizzled Karappodi (Idli spice powder) on top of Dosas. We wouldn't have em any other way. Try it out if you can take lil spice.

I made the batter in my Ultra wet grinder. I got it from India with 110 V conversion. This is great for Idli,Dosa,vada batters and I got a dough hook attachment for making Chapathi dough. It's available on Amazon too.

Nutrition: Millets are rich in calcium, Iron, protein and fiber along with Carbs. Rich in antoxidants. Known to lower cholestrol level. diabetic friendly. Even heart healthy. Gluten Free too.

Four (4)
Total time:
19 hrs (Includes 6 hrs soaking and 12 hrs fermentation time)
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
  • 1/2 cup Whole Urad (Minapa gundlu/Skinned black gram)
  • 1 cup Jowar flour (Jonna pindi/Sorghum flour)
  • Salt
  • Oil to make dosa, ghee for Idli

Jonna Dosa/Jowar Dosa step-by-step Recipe

  1. Soak Urad Gota for 6 hrs
  2. Grind to a smooth batter using water.
  3. Mix Jowar flour into the batter.Add little water to the flour first and mix. Then add this to the batter. This way jowar flour will not form lumps.
  4. Mix well to remove any clumps. you can use a whisk to mix to remove clumps if any.
  5. Fix the batter consistency to pouring( not thin) by adding water if needed.

  6. Add salt.
  7. Ferment for 12 hrs.
  8. The batter will raise and looks foamy when mixed.Mix gently few times.

  9. Heat a Dosa pan/ Wide pan.
  10. Take a ladle full of bater in the middle of the pan. Spread it little thick with back of the ladle. Do not spread thin like regular dosa. These are usually made thicker but I tried to spread as thin as possible. You can try both ways and stick to the one you like.I recently acquired a Lodge Cast iron pan to make Dosa. It gives nice texture to dosa and healthier than using nonstick.I shared the pan link above. It's pre seasoned already which makes it more convenient.And cheaper , long lasting.
  11. Now drizzle a tea spoon or less oil on top.
  12. Cook till you see browning on the bottom.
  13. Fold in half  snd  take into a serving plate.
  14. Serve with Ginger chutney or red bel pepper chutney. You can also have it with sambar. The green chutney in the plate is chukkakura Pacchadi (sorrel chutney ) that I got from India and I had it with everything till it was over :-).

Jowar Idli Recipe

  1. Spread Ghee to Idli plates. It takes very little ghee and the Idli comes out clean. You can use oil in place of Ghee.
  2. Place batter in Idli moulds/Plates.
  3. In a pressure cooker/ Idli cooker, add 1 cup water in bottom.
  4. Place Idli stand in need of whistle in case of Pressure cooker.
  5. Steam cook for 10 minutes.Turn off and Leave for 5 minutes.
  6. Open the cooker and take Idli out with a spoon.
  7. Dip Spoon in water in between so Idli comes out with out sticking.
  8. Serve with peanut chutney or chutney of your choice, Sambar.
  9. Great to pack in Lunch box too with Peanut powder spread on it along with Ghee.
  • Left over Idli can be turned into Idli umma for Breakfast or lunchbox.
  • If you can find Jowar as grain you can use it in place of flour. Use 1.5 cup of Jowar to 1/2 cup Urad (1:3).
  • Jowar dosa/Idli batter ferments faster so if you are in a warmer place check after 6-8 hrs.
  • Drizzle Idli karam (my recipe) on top while dosa is still on pan. It tastes good if you like spicy.

Related Recipes: Click on the Recipe for link.


  1. Hello, tried the recipe, dosa came out nice but after fermentation the dosa batter was very smelly,is that normal, or i made some mistake? i used Urad and jowar flour ratio was 1:3.

  2. Hi , the ratio is 1:2, 1 urad, 2 flour. It should nit be smelly. Pls check if the flour is old stock. Also overfermentation might have caused it. All the best :).