Jowar Dosa
Delicious, crispy dosas made with sorghum flour, flavoured with tomatoes and ginger.
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.