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 Karapurotte).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. You can serve these with a chutney of your choice and sambar. I liked em with ginger chutney Tomato 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.
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.
19 hrs (Includes 6 hrs soaking and 12 hrs fermentation time)
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)
Oil to make dosa
Jonna Dosa/Jowar Dosa step-by-step Recipe with Photos
- Soak Urad dal for 6 hrs
- Grind to a smooth batter using water.
- 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.
- Mix well to remove any clumps. you can use a whisk to mix to remove clumps if any.
- Fix the batter consistency to pouring( not thin) by adding water if needed.
- Add salt.
- Ferment for 12 hrs.
- The batter will raise and looks foamy when mixed.Mix gently few times.
- Heat a Dosa pan/ Wide pan.
- 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.
- Now drizzle a tea spoon or less oil on top.
- Cook till you see browning on the bottom.
- Fold in half snd take into a serving plate.
- 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 :-).
- 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 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.
- Quinoa dosa
- Multigrain Atlu (No fermenting)
- Oats Dosa (No fermentation)
- Cracked wheat Pongal (Godhuma rava pongal)
- Quinoa Idli
- Red bell pepper Chutney
- Peanut Chutney (Palli chutney)
- Ragi Poha dosa (Finger millet Aval Dosai)