Jowar/Sorghum Dosa – Traditional gluten free dosa

Jowar is a healthy millet that can be a substitute for wheat if you are looking to go gluten free. Apart from the yummy Jowar rotis, you can also prepare Jowar dosa which kids will enjoy for breakfast. Read on further to find how easy it is to prepare this dosa.

Ingredients: 

The below quantity yields 6-7 dosas.

  1. Jowar/ Jola/ Sorghum – 2 cups
  2. Women’s Rice/ Poongar rice/ Idly rice/ Dosa Rice – 1/2 cup
  3. Urad dal – 1/2 cup
  4. Methi seeds/Fenugreek seeds – 1/4 spoon
  5. Salt as per taste
  6. Gingelly oil or any other cooking oil (Gingelly oil tastes best)

Method:

  1. Wash and soak jowar and rice together in a bowl minimum for 8 hours.
  2. Wash and soak urad dal and methi seeds in another bowl for 8 hours.
  3. Grind all the above soaked items to form thick paste.
  4. Allow it to ferment for minimum 8 hours.
  5. After fermentation, mix the batter well, add salt and water if required.
  6. The consistency of batter should be medium, neither too thick nor thin.
  7. Heat a iron tawa, smear gingelly oil, after sometime pour the batter starting from outer circle to inner one (This method ensures batter spread in uniform circle) and complete the circle.
  8. Add oil on the sides of dosa, cover a cook.
  9. Flip and cook on the other side.
  10. Serve hot with a dollop of desi cow ghee and onion chutney.

Author: Rakhi Kashyap

I am a simple human just like anyone with curiosity for nature and life. I am totally in love with India and often amaze at the deep culture every state in India has to offer right from food to traditions to temples to homes. I am blessed to have experienced just few state cultures like Karnataka, Kerala, Gujarat and Maharashtra. The ancient wisdom each culture in India offers great insight into how our ancestors connected almost everything for our well-being.

Neer Dosa- Traditional dish with Poongar Rice (Womens Rice)

neer-dosai

Ingredients:

Procedure:

womens-rice

    • Wash and soak women’s rice for 8 hours minimum.
    • Grind the rice along with grated coconut and poha to form smooth paste. The consistency of the paste should be slightly thinner than normal dosa batter.

consis-1

    • Keep the batter covered for fermentation for minimum 8 hours.consis-2
    • Now, check the consistency of the batter to be a bit more thinner than normal dosa batter, add water if required.
    • Now add 1-2 tsp salt and 1/2 tsp sugar and mix the batter well.
        • Now smear dosa tawa (preferably iron tawa, avoid non stick and induction tawas) with coconut oil using coconut fiber.

smear-with-coconut

      • Heat the tawa for 2 mins, now pour dosa batter starting from outer circle and ending with inner circle and spread it with laddle to make circle.

pour-batter-from-outer

 

    • Pour coconut oil little by little on the sides of dosa to complete the round and cover.

cover-and-cook

  • Once the dosa is cooked, flip the other side and cover.
  • Remove from tawa and serve hot with a dollop of desi cow ghee or fresh butter and coriander-mint chutney.

ready

Note:

 

Author: Rakhi Kashyap

I am a simple human just like anyone with curiosity for nature and life. I am totally in love with India and often amaze at the deep culture every state in India has to offer right from food to traditions to temples to homes. I am blessed to have experienced just few state cultures like Karnataka, Kerala, Gujarat and Maharashtra. The ancient wisdom each culture in India offers great insight into how our ancestors connected almost everything for our well-being.