Jowar dosa recipe – Jowar is the Indian name for sorghum. They are also known as jonnalu in telugu, jola in kannada and cholam in tamil. It is a gluten free grain and loaded with nutrients. It is highly recommended for folks with diabetes, thyroid or for those who are into gluten free diet. Jowar helps to strengthen the bones hence very good for kids too. It also helps to lower the cholesterol and protects heart health.
Jowar is mainly used to make bhakri or roti, called as jolada rotti or jonna rotti in kannada and telugu. Making jowar roti for a large family is time consuming and a fair amount of practice is needed to make them thin, soft and perfect. To make them good, we also need fresh flour which is sometimes not available here in Singapore. So as an alternate i began to make these jowar dosa since very long. These are very tasty, packed with protein and many other nutrients. These can also be had for dinner with good sides like sambar, vegetable chutney or a curry. You may also like this easy jowar upma.
I am sharing 2 recipes both been adapted from a Telugu TV show, which my mom follows from few years. Dosa in the pictures is made using the recipe mentioned in the recipe card. With this batter you can make crispy thin dosas and even uttapam.
I soak jowar/jonnalu for 6 hours. Even 4 hours will be fine but soaking for longer helps to blend them better and has health benefits too. Jowar dosa can also be made instantly by mixing jowar flour in plain dosa batter. For 1 cup batter, ¼ jowar flour can be mixed by adding little water.
Jonna dosa can also be made without urad dal or without rice will share that sometime later. But for the regular breakfast i prefer to use urad dal since it has a good amount of protein.
Jowar dosa recipe below
Ingredients (US cup = 240ml )
- 0.5 cup jowar / jola / jonnalu
- 0.5 cup urad dal
- 0.5 cup rice
- ¼ tsp methi / menthulu
- salt , non iodized, as needed
- oil as needed to make dosas
- Wash jowar several time until the water runs clear. Soak it for about 6 hours.
- Wash rice and soak separately for 4 hours.
- Also wash dal and methi. Soak them as well separately for 4 hours. Soaking these for longer can make the batter sour quickly with in few hours.
- Drain off the water. Blend dal methi salt with water just as needed until batter is fluffy and bubbly. Do not make the batter very thin or runny. Transfer the batter to a large pot.
- Drain water from rice and jowar. Blend them with water as needed, try to use less water. Since the grains are soaked well, the batter gets done well to smooth.
- Transfer this to the urad dal batter. Mix well . The consistency should be neither very thin or very thick. It must be moderately thick.
- Set aside for 4 to 6 hours. I usually set aside on the table for 8 hours and not in a warm place. You will need to adjust the time since it depends on the climate.
- Add water as needed and bring it to a pouring consistency.
- Grease a tawa lightly if using one that doesn’t have non stick coating. Heat it until hot. Pour the batter and spread it a circular pattern to make a dosa. Cook the dosa on a medium high flame.
- Drizzle little oil towards the edges and flip it. You can make them thin, thick or crispy however you like.
- Serve with chutney.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
½ cup jowar / jonnalu
¼ cup urad dal
¼ cup poha / aval
½ cup rice
Instructions same as above.