Introduction: Step into the world of South Indian cuisine with a nutritious twist with our Sorghum (Jowar) Dosa recipe! Dosa, a popular Indian crepe, receives a healthy makeover in this recipe by incorporating sorghum flour, also known as jowar flour, a nutrient-rich grain packed with essential vitamins and minerals. Join us as we explore the simplicity and nourishment of Sorghum Dosa and discover a delightful way to enjoy a crispy and wholesome meal that’s perfect for breakfast or any time of the day.

Ingredients:

• 1 cup sorghum (jowar) flour
• 1/4 cup rice flour
• 1/4 cup urad dal (split black gram), soaked for 4-6 hours
• 1/2 teaspoon fenugreek seeds (methi seeds), soaked along with urad dal
• Salt to taste
• Water, as needed
• Oil or ghee, for cooking

Instructions:

1. Rinse the soaked urad dal and fenugreek seeds under running water and drain well.
2. In a blender or wet grinder, combine the soaked urad dal and fenugreek seeds along with water as needed to grind into a smooth batter. The batter should be thick and smooth.
3. Transfer the urad dal batter to a large mixing bowl.
4. In the same blender or wet grinder, combine sorghum flour, rice flour, and water as needed to grind into a smooth batter. The batter should be thick yet pourable.
5. Transfer the sorghum batter to the same mixing bowl as the urad dal batter.
6. Mix both batters together gently to combine. The batter should have a smooth and slightly thick consistency. Add salt to taste and mix well.
7. Cover the mixing bowl with a clean kitchen towel and let the batter ferment in a warm place for 8-12 hours or overnight. Fermentation helps in enhancing the flavor and texture of the dosa.
8. After fermentation, gently stir the batter to combine.
9. Heat a non-stick dosa tawa or griddle over medium heat.
10. Once the tawa is hot, pour a ladleful of the batter onto the center of the tawa.
11. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
12. Drizzle a little oil or ghee around the edges of the dosa and on the surface.
13. Cook the dosa for 1-2 minutes on one side until the edges start to lift and turn golden brown.
14. Flip the dosa and cook for another 1-2 minutes on the other side until it turns crisp and golden brown.
15. Once cooked to your desired crispiness, remove the dosa from the tawa and serve hot.
16. Repeat the process with the remaining batter to make more dosas.

Variations:

• For added flavor, you can add finely chopped onions, green chilies, or curry leaves to the batter.
• Experiment with different ratios of sorghum flour and rice flour to adjust the texture and crispiness of the dosa.
• Serve the dosas with coconut chutney, sambar, or any chutney of your choice for a delicious combination.

Nutritional Information: Sorghum Dosa is a nutritious and gluten-free option for breakfast or any meal of the day. Sorghum flour is rich in fiber, protein, and essential nutrients, making it a wholesome choice for a balanced diet. These dosas are light, crispy, and easy to digest, making them suitable for individuals with dietary restrictions or those looking for a healthier alternative to traditional dosas.

Conclusion: Sorghum Dosa is a delightful and nutritious dish that’s perfect for a wholesome breakfast or snack. With its crispy texture, earthy flavor, and nutritious ingredients, this dosa is sure to please your taste buds and nourish your body. Whether enjoyed hot off the tawa or packed for a quick meal on the go, Sorghum Dosa is a versatile and satisfying option for incorporating the goodness of sorghum into your diet. Give this recipe a try and experience the crispy goodness of Sorghum Dosa!