Authentic Dosa Recipe- Jowar, Wheat & Besan Flour Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Jowar, Wheat & Besan Flour Blend

Introduction

Oh, dosa! Is there anything more satisfying than a perfectly crisp, golden dosa with a side of chutney? It’s a staple in so many South Indian homes, and honestly, it’s one of my absolute favorites. I remember the first time I tried making dosas myself – it took a few tries to get the hang of it, but the reward was so worth it! This recipe isn’t your typical rice and urad dal dosa; we’re adding a lovely blend of flours for a slightly different, but equally delicious, twist. It’s a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This dosa recipe is special because it incorporates sorghum flour (jowar), whole wheat flour, and besan, alongside the traditional rice and urad dal flour. This blend creates a dosa that’s wonderfully flavorful, slightly nutty, and still beautifully crisp. Plus, it’s a great way to add some extra nutrition to your breakfast (or dinner!). It’s surprisingly easy to make, even if you’re new to dosa-making.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ½ cup Sorghum Flour (Jowar / Cholam flour) – about 85g
• ¼ cup Whole Wheat Flour (Atta) – about 30g
• ¼ cup Urad Dal Flour – about 30g
• ¼ cup Rice Flour – about 30g
• ¼ cup Besan (Gram Flour) – about 30g
• ¼ teaspoon Asafaoetida (hing) – about 0.5g
• ¼ teaspoon cumin seeds – about 1g
• ½ teaspoon salt – about 3g
• 4 teaspoons Gingely Oil (Sesame Oil) – about 20ml
• Water, as needed

Servings: 20 small dosas
Cooking Time: 15 minutes
Preparation Time: 5 minutes
Difficulty: Easy

Ingredient Notes

Let’s talk about these ingredients for a sec. Getting the right balance is key!

Sorghum Flour (Jowar / Cholam flour) – Nutritional Benefits & Flavor

Jowar flour adds a lovely nutty flavor and a boost of fiber. It’s a fantastic gluten-free option and is packed with nutrients. You can find it at most Indian grocery stores or online.

Urad Dal Flour – The Role of Fermentation

Urad dal flour is crucial for that light, airy texture and helps with fermentation. Don’t skip this one! It’s what gives dosas their characteristic slightly tangy flavor.

Rice Flour – Achieving the Right Texture

Rice flour provides the crispness we all crave in a dosa. Using a good quality rice flour makes a big difference.

Besan (Gram Flour) – Adding Body & Flavor

Besan adds a subtle richness and helps bind the batter together. It also contributes to a lovely golden color when cooked.

Gingely Oil (Sesame Oil) – Traditional South Indian Flavor

Gingely oil is the traditional oil for making dosas. It imparts a unique, fragrant flavor that you just won’t get with other oils. If you can’t find it, you can substitute with vegetable oil, but the flavor won’t be quite the same.

Asafaoetida (Hing) – Digestive Benefits & Aroma

A tiny pinch of hing goes a long way! It adds a unique savory aroma and is known for its digestive properties.

Cumin Seeds – Enhancing Flavor Profile

Cumin seeds add a warm, earthy note that complements the other flavors beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the sorghum flour, whole wheat flour, urad dal flour, rice flour, besan, asafaoetida, cumin seeds, and salt.
2. Gradually add water, mixing continuously, until you have a smooth, pourable batter. The consistency should be similar to pancake batter – not too thick, not too thin.
3. Let the batter rest for at least 5 minutes. This allows the flours to hydrate and the flavors to meld.
4. Heat a cast iron dosa griddle (or a flat non-stick pan) over medium heat. It’s ready when a drop of water sizzles and evaporates quickly.
5. Pour about ¼ cup of batter onto the hot griddle and quickly spread it into a thin circle using the back of a spoon.
6. Drizzle about ½ teaspoon of gingely oil around the edges of the dosa.
7. Cook for about 1 minute, or until the bottom is golden brown and crispy.
8. Flip the dosa carefully and cook for another 30 seconds.
9. Serve immediately with your favorite accompaniments!

Expert Tips

• A well-seasoned cast iron griddle is your best friend for making crispy dosas.
• Don’t overcrowd the griddle. Cook one dosa at a time for best results.
• If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.
• Gluten-Free Adaptation (Flour Substitutions): If you need a completely gluten-free version, replace the whole wheat flour with more rice flour or a gluten-free flour blend.
• Spice Level Adjustment: Add a pinch of red chili powder to the batter for a little heat.
• Regional Variations – Karnataka vs. Tamil Nadu Style: In Karnataka, dosas are often thicker and softer. In Tamil Nadu, they tend to be thinner and crispier. Adjust the batter consistency to your preference!
• Festival Adaptations – Makar Sankranti/Pongal Dosa: During Makar Sankranti or Pongal, some families add grated coconut and sesame seeds to the batter for a festive touch.

Serving Suggestions

Dosas are incredibly versatile! Here are a few of my favorite ways to enjoy them:

• Coconut Chutney – a classic pairing!
• Sambar – a lentil-based vegetable stew.
• Milagai Podi – a spicy South Indian powder.
• With a simple potato masala (aloo masala).

Storage Instructions

Leftover dosa batter can be stored in an airtight container in the refrigerator for up to 2-3 days. You may need to add a little water to thin it out before using.

FAQs

What is the best flour combination for a crispy dosa?

The combination of rice flour, urad dal flour, and a touch of sorghum and besan flour (like in this recipe!) works wonders for achieving a crispy yet soft dosa.

Can I make the dosa batter ahead of time? How long will it keep?

Yes, you can! Making the batter ahead of time actually allows the flavors to develop. It will keep in the refrigerator for up to 2-3 days.

What is asafoetida (hing) and can I substitute it?

Asafaoetida (hing) is a resin with a pungent aroma that adds a unique savory flavor. If you can’t find it, you can omit it, but it does add a special touch.

What is the ideal consistency for dosa batter?

The batter should be pourable, similar to pancake batter. It shouldn’t be too thick or too thin.

What type of griddle is best for making dosas?

A well-seasoned cast iron griddle is ideal for achieving a crispy dosa.

Can I use a non-stick pan instead of a cast iron griddle?

Yes, you can! A flat non-stick pan will work, but the dosa may not be as crispy as it would be on a cast iron griddle.