Aruna and her space Aaharam needs no introduction, she is one such amazing blogger who inspires me with so many variety of food. I love her dedication and efforts of blogging. I specially love her traditional recipes. When Aruna asked for a guest post, I was so excited and here it is 🙂
If you are new to her space, do check her recipes, I am sure you will drool 🙂
Facebook Page : https://www.facebook.com/Aahaaram
Do visit her space to get details on the Jowar Dosa recipe @ https://aahaaram.wordpress.com/2015/05/12/jowar-dosa-or-sorghum-pancakes-guest-post-by-malar-of-malars-kitchen
- Jowar Flour : 1 ½ cup
- Moong dal : 1 ½ cup
- Water : as needed to grind batter
- Salt : as needed
- Black pepper : ½ teaspoon ( can replace with green chili)
- Red Chili : 1
- Garlic : 2 pods
- Ginger : 1 inch piece
- Grated coconut : 2 tablespoons
- Cilantro/Coriander Leaves : Handful finely chopped
- Oil : to drizzle over dosa
- Soak moong dal in water for a minimum of 3 hours to overnight.
- Drain water and grind it to a fine paste with black pepper, garlic, ginger, red chili with minimum water.
- Now mix the jowar flour with this paste along with salt, grated coconut, cilantro leaves.
- Bring it to a bit thicker dosa batter consistency.
- Heat a dosa tawa , drizzle one teaspoon oil over the tawa.
- Using a ladle pour batter in the center of the tawa and spread it.
- Drizzle oil over the dosa.
- These dosa’s will be thick.
- After the first side gets cooked for 2 mins, flip sides and cook for another 2 to 3 mins.
- Serve with any spicy chutney.
- This batter is a little thicker than normal dosa batter and thinner than idli batter.
- You can add any veggies like carrot, cabbage of your choice and mix with batter.
- Jowar tends to break the dosa texture, so make sure it is cooked well the first side only then flip to the other side.