Jowar Dosa
I love using different grains to make dosas and idlis. It brings diversity to our meals and works great for the gut. Recently, I made these lovely Jowar (Sorghum) dosas and they turned out absolutely amazing. I took inspiration from a popular dosa variety in Karnataka-Tomato Dosa. Tomato dosa is typically made with semolina and refined flour combined with tomatoes and a few other spices. I added jowar flour and decreased the quantities of semolina and refined flour. The dosas turned out crispy and delicious.
If you are interested in dosa recipes, check out my article: 12 Dosa Recipes from my Kitchen.
I served this dosa with red capsicum chutney, but you can pair it with any chutney of your choice. Check out these 13 chutney Recipes from my Kitchen.
Jowar is an energy-packed gluten-free millet rich in fibre, protein and minerals. It is a great idea to include it in your meals. You can also check out the recipe for Jowar Thalipeeth, another energy-packed, nutrient-dense and delicious breakfast.
Now, let’s start with the recipe for Jowar Dosa.
Equipment Needed:
Ingredients to make Jowar Dosa:
Ingredients for Tomato Paste:
- 3 Medium-Sized Tomatoes
- 1-inch Piece of Ginger
- 1 tsp Kashmiri Red Chilli Powder
Ingredients for the batter
- 1½ Cups Jowar Flour
- ½ Cup Rice Flour
- ⅓ Cup Refined Flour
- ⅓ Cup Fine Semolina
- 1 tsp Cumin Seeds
- 1 tsp Crushed Black Pepper
- 2 Medium-Sized Onions; finely Chopped
- 2 tbsp Finely Chopped Coriander Leaves
- 4-5 Cups Water
- 1½ tsp Salt
Additionally, you need:
- Oil; for pan-frying the dosas
Method to make Jowar Dosa:
Transfer the tomatoes, ginger, and red chilli powder to a mixer jar and make a fine paste. Set it aside.
In a big mixing bowl, combine sorghum flour, rice flour, refined flour and semolina.
Add tomato paste and 3 cups of water. Use a whisk to mix well and remove lumps. 
Cover and rest the batter for about 15 minutes.
After 15 minutes, add cumin seeds, crushed black pepper, chopped onion and fresh coriander leaves.
Add salt and 3 more cups of water. Mix well.
Heat a nonstick pan. Grease its surface with oil. On medium heat, drop the batter on the pan, such that a thin layer of the batter is formed on the pan and pores appear.
Brush oil along the edge and on the dosa. Let it fry for 30-40 seconds on medium heat or until you see brown specs. Flip it and fry for 10 seconds.
Remove from the pan and serve hot. Follow the same steps to use the rest of the batter to make dosas.
Some Notes about Ingredient Sourcing in Germany:
- Tomatoes: Available in supermarkets (in the fresh vegetables section). Called Tomaten in German.
- Ginger: Available in supermarkets (in the fresh vegetables section). Called Ingwer in German.
- Kashmiri Red Chilli Powder: Available in Indian stores.
- Jowar Flour: Available in Indian stores.
- Rice Flour: Available in supermarkets as well as Indian stores. Called Reismehl in German.
- Refined Flour: Available in supermarkets as well as Indian stores. Called Weizenmehl 450 in German.
- Semolina: Available in supermarkets as well as Indian stores. Called Hartweizengries in German.
- Cumin Seeds: Available in supermarkets as well as Indian stores. Called Kreuzkummel in German.
- Black Pepper: Available in supermarkets as well as Indian stores. Called Schwarzpfeffer in German.
- Onions: Available in the vegetable section of supermarkets. Called Zwiebeln in German.
- Coriander Leaves: Available in Indian and Turkish shops.
- Salt: Available in supermarkets. Called Salz in German. Read my article about salt in supermarkets in Germany.
- Gingelly Oil: Available in Indian stores. Read more about oil in supermarkets in Germany.
You can buy the Indian ingredients from an Indian shop near you OR the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.
Check out the recipe in printable format:
Jowar Dosa
Equipment
- Mixing bowl
- Whisker
- Pan
- Spatula
- Ladle
Ingredients
Ingredients for Tomato Paste
- 3 Medium-Sized Tomatoes
- 1 inch Piece of Ginger
- 1 tsp Kashmiri Red Chilli Powder
Ingredients for the batter
- 1½ Cups Jowar Flour
- ½ Cup Rice Flour
- ⅓ Cup Refined Flour
- ⅓ Cup Fine Semolina
- 1 tsp Cumin Seeds
- 1 tsp Crushed Black Pepper
- 2 Medium-Sized Onions; finely Chopped
- 2 tbsp Finely Chopped Coriander Leaves
- 4-5 Cups Water
- 1½ tsp Salt
- Oil; for pan-frying the dosas
Instructions
- Transfer tomatoes, ginger and red chilli powder to a mixer jar and make a fine paste. Keep it aside.
- In a big mixing bowl, combine sorghum flour, rice flour, refined flour and semolina.
- Add tomato paste and 3 cups of water. Use a whisker to mix well and remove lumps. Cover and rest it for about 15 minutes.
- After 15 minutes, add cumin seeds, crushed black pepper, chopped onion and fresh coriander leaves.
- Add salt and 3 more cups of water. Mix well.
- Heat a nonstick pan. Grease its surface with oil.
- On medium heat, drop the batter on the pan, such that a thin layer of the batter is formed on the pan and pores appear.
- Brush oil along the edge and on the dosa.
- Let it fry for 30-40 seconds on medium heat or until you start seeing brown specs.
- Flip it and fry for 10 seconds.
- Remove from the pan and serve hot.
- Follow the same steps to use the rest of the batter to make dosas.
Check out other recipes from my kitchen here.
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