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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 🙂

Blog : https://aahaaram.wordpress.com

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_Dosa Jowar_Dosa_1 Jowar_Dosa_2


  1. Jowar Flour : 1 ½ cup
  2. Moong dal : 1 ½ cup
  3. Water : as needed to grind batter
  4. Salt : as needed
  5. Black pepper : ½ teaspoon ( can replace with green chili)
  6. Red Chili : 1
  7. Garlic : 2 pods
  8. Ginger : 1 inch piece
  9. Grated coconut : 2 tablespoons
  10. Cilantro/Coriander Leaves : Handful finely chopped
  11. Oil : to drizzle over dosa


  1. Soak moong dal in water for a minimum of 3 hours to overnight.
  2. Drain water and grind it to a fine paste with black pepper, garlic, ginger, red chili with minimum water.
  3. Now mix the jowar flour with this paste along with salt, grated coconut, cilantro leaves.
  4. Bring it to a bit thicker dosa batter consistency.
  5. Heat a dosa tawa , drizzle one teaspoon oil over the tawa.
  6. Using a ladle pour batter in the center of the tawa and spread it.
  7. Drizzle oil over the dosa.
  8. These dosa’s will be thick.
  9. After the first side gets cooked for 2 mins, flip sides and cook for another 2 to 3 mins.
  10. 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.