Instant Millet Dosa (Jowar or Sorghum)

Keen to try out an instant home-style crispy dosa or crepe? Made with the
goodness of an Indian super grain called jowar or sorghum, this is a nutritious,
no blend and no fermentation dosa. Just combine the ingredients, rest a bit and
you are set for a more-healthy, restaurant style dosa in the comfort of your own
home. Serve with Indian style pickles or coriander chutney for that ultimate
crunch and taste experience, any day of the week!

Servings: 6

Author:

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Course:

Breakfast Brunch Lunch Light meal All day snack

Cuisine:

Indian South Indian

Keywords:

crispy dosa Dose Jowar Millet Sorghum

Instructions

1 In a deep glass or wooden bowl, combine flours, salt and semolina.
2 Add chilli, ginger, coriander leaves, curry leaves, cumin and grated coconut.
3 Add water a little at a time. Combine until the batter is lump free. The batter
should be of a thin and flowy consistency. It’s almost like milk. Set aside for
20 minutes.
4 Stir the batter and check consistency. As the semolina expands when resting, you
can add a little more water (50mL) to adjust consistency of batter, if required.
5 To fry the dosa, heat a heavy based medium size non-stick frying pan on medium
high. I use my cast iron pan but non-stick works as a great alternative.
6 The pan should be hot (SEE NOTES 1) Grease the hot pan lightly with vegetable
oil or ghee, using a silicon brush. Sprinkle 1 tbsp. onion on the surface of the
greased pan. Stir the batter well and using a ladle drop about 150mL of the
batter, a little at a time, in a circular motion on the pan until the pan is
covered with batter. The dosa will have a net like appearance as it is poured
from a height of approx. 8cm - 10cm.
7 Reduce heat to low as soon as you pour the batter on to the pan. Fry for 2
minutes. After 2 minutes, drizzle a few drops of oil on the surface and around
the edges of the dosa using a teaspoon. The dosa will start to crisp up in the
centre and lift from the edges. Using your spatula, lift the edge of the dosa
and check if the underside is golden and crispy. Once crispy, the dosa is ready.
There is no need to flip the dosa, however, if you want the dosa to be very
crispy, then flip and crisp the dosa for another minute or two.
8 Be sure to stir the batter well before you fry each dosa (SEE NOTES 2), as the
semolina and flours have a tendency to separate when combined with water.
Ensuring the pan is hot, repeat Step 6 until all batter is exhausted. Grease the
pan before you fry each dosa.
9 Serve immediately, flat or as a roll, with Indian pickles or your favourite
chutney. Its deliciously crispy!!!

Instant Millet Dosa (Jowar or Sorghum)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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