As I mentioned earlier, I have been experimenting with different types of dosas with flours to avoid rice. This is one of the dosa which my family likes very much. Using jowar instead of rice increases the nutrition in dosas. To know more about the nutritional facts of jowar read this article. It is quite easy to make. I buy jowar flour from Nilgiris. But if you want you can also buy the millet, soak it for 4-5 hours and grind it in wet grinder. I will try it and be posting an update later. The other ingredient used is urad dhal. It is ground just like we grind for the normal dosa. Then the flour is added and is fermented before making dosas. I made a Srilankan curry for yesterday’s breakfast. It was a very delicious and filling breakfast. This dosa has to be cooked on medium flame as it browns very fast. If you use high flame you will surely end up with a burned dosa.
Urad Dhal-3/4 cup
Jowar Flour-1 Kg
1. Wash and soak urad dhal for 15 minutes.
2. Add it to the wet grinder with water and grind it for 30 minutes until soft, smooth and fluffy.
3. Mix jowar flour with water to make a thick paste.
4. Add this paste to the urad dhal in wet grinder and run the grinder until both the batters are mixed.
5. Add salt, runti and transfer the batter to a large bowl.
6. Allow it to ferment for at leaset 8 hours or overnight.
7. Whisk the batter after fermentation.
8. Heat a tawa, pour a ladle full of batter, spread it to a thin dosa and drizzle oil along the edge.
9. Cook on medium flame until the bottom is brown.
10. Flip the dosa and cook the other side also.
11. Serve it hot with gravy or chutney.
Grind urad dhal until fluffy.
Take flour in a bowl.
Mix water to make a thick paste.
Add it to the urad dhal in wet grinder.
Mix salt and transfer to a large vessel. Allow it to ferment.
Serve it hot…