Sorghum/ Jowar dosas #mykitchenstories

Jowar Dosas (Sorghum Flour Dosa) Light, wholesome, and naturally crisp around the edges, Jowar Dosas are a wonderful breakfast option when you want something nutritious and delicious. Made with jowar flour and Bansi wheat flour—known for its low glycemic index, lower gluten content, and easy digestibility—these dosas require no fermentation and can be prepared in minutes. You can also substitute Bansi wheat flour with regular whole wheat flour. Ingredients For the Dosa Batter 1 cup jowar flour (using a 200 ml measuring cup) ½ cup Bansi wheat flour (using a 100 ml measuring cup) Salt to taste Spices 1 tsp coriander powder ½ tsp cumin powder ½ tsp chilli flakes or 2–3 finely chopped green chillies Other Water, as required, to make a smooth pouring consistency batter (not too thick and not too thin) Clarified butter (ghee) for cooking Method In a mixing bowl, combine the jowar flour, Bansi wheat flour, coriander powder, cumin powder, chilli flakes or green chillies, and salt. Gradually add water and whisk well to form a smooth batter with a pouring consistency. Heat a dosa pan or non-stick skillet and lightly brush it with clarified butter. Stir the batter well before each dosa, as jowar flour tends to settle at the bottom. Pour a ladleful of batter onto the hot pan and spread gently if required. Cook on medium heat and brush the edges with a little clarified butter. Once the underside is golden and crisp, remove from the pan. Serve hot with chutney, ketchup, or enjoy as is. Tips & Variations Herbs You Can Add Finely chopped coriander leaves Finely chopped dill leaves Roughly chopped fresh fenugreek (methi) leaves Dried fenugreek leaves (kasuri methi) Dried pizza seasoning Additional Tips Stir the batter before making each dosa to maintain an even consistency. You can add finely chopped onions for additional flavour and texture. These dosas are best served hot and fresh. #jowarchillas #jowardosas #sorghumcrepes #savourycrepes