Jowar flour dosa - Sorghum flour pancake recipe

Jowar flour dosa - Sorghum flour pancake recipe. A healthy glutenfree instant dosa recipe with few ingredients.

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Sorghum is known in Indian languages as jowar (hindi), jwari (marathi), jola (kannada), Cholam (Tamil) , Jonna (Telugu), Cholum (Malayalam).

Sorghum or jowar is a cereal grain. It is used as a substitute for wheat by many. It is easy to grow as it is heat and drought tolerant.

Sorghum - Jowar - Millet nutrition info

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sorghum jowar floursorghum jowar flour

Sorghum / jowar, the healthy whole grain has many nutritional benefits.

  • Sorghum is gluten free and is beneficial to those with celiac disease.
  • It is rich in minerals, lowers cholesterol. Contains dietary fiber.
  • It helps diabetics as it digests slowly.
  • It is very nutritious and non glutinous.
  • It is not acid forming, is soothing to the stomach and easy to digest.
  • Millet are least allergic.
  • Millets are very high in minerals like iron, magnesium, phosphorous and potassium.
  • It is helpful to those who are looking for weight loss.
  • It lowers the risk of cancer, heart disease.
  • It is low in saturated fat and sodium
  • It contains no sugar and cholesterol
  • rich in phytonutrients
  • Some varieties of sorghum are rich in antioxidants.

How to make Jowar flour dosa - Sorghum flour pancake

Ingredients for Jowar flour dosa - Sorghum flour pancake

Ingredients for Jowar flour dosa - Sorghum flour pancake recipe for 2-3 servings

  • Jowar / sorghum flour - 1 cup
  • Onion - 1/2 cup, finely chopped
  • Green chili - 1/2 tsp finely chopped, more or less according to taste
  • Salt - 1 tsp, more or less according to taste

Optional ingredients

  • Rava / semolina - 2 tbsp
  • Whole wheat flour - 1 tbsp
  • Sour curd/yogurt/buttermilk - 2 tbsp

How to make jowar dosa batter

  1. Add jowar flour, rava and Whole wheat flour/ atta (if adding) to a bowl.
  2. Add sour curd/ yogurt or buttermilk to the flour and mix well. Add enough water to make a thin batter. Mix well with a large spoon or a beater/whisk. Make sure there are no lumps left.
  3. Add salt according to taste.
  4. Add jeera/cumin seeds and chopped onion (if adding).
  5. Add more water if needed. The consistency of the batter should be thin enough to spread on it's own.

Your jowar flour dosa batter is ready. Keep aside for 10-15 minutes.

Cooking jowar dosa - sorghum dosa

The first one or two dosas will tell you if your batter is of right consistency.

  1. Heat a seasoned tava/skillet / nonstick flat pan. Once the pan is heated, keep the flame medium.
  2. Spread a little oil on the tava. Stir the batter and pour a ladleful of batter on the tava, in a thin layer. Or pour a ladleful in the center on the pan and spread it in a circle with the back of your ladle, as you do for dosa/pancake.
  3. The dosa will form holes all over as it starts cooking. Let the dosa cook uncovered (if you like it a little crisp), or cover it if you like it soft. It will start to brown at the bottom, which will be visible at the edges of the holes.
  4. By the time the dosa is lightly brown at the bottom, which will take about a minute, the top of the dosa will also be cooked, (it will change color from white to dull white).
  5. Flip it with a spatula and cook on the other side for a few seconds. Cooking on the other side is optional when one side is cooked properly.

Take out on a plate and serve immediately.  Jowar dosa needs to be served hot.

 Tips and variations

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