Authentic Jowar Dosa Recipe – Crispy South Indian Crepes

Last Updated on 2 months by Neha Deshmukh

Authentic Jowar Dosa Recipe – Crispy South Indian Crepes

Hey everyone! If you’re anything like me, you absolutely love a good dosa. But sometimes, you want to switch things up a bit, right? I’m so excited to share my family’s recipe for Jowar Dosa – a deliciously crispy and healthy twist on the classic South Indian crepe. It’s a little different, a little rustic, and honestly, completely addictive. Let’s get cooking!

Why You’ll Love This Recipe

This Jowar Dosa isn’t just about a change of pace. It’s packed with flavour and goodness! Jowar (sorghum) adds a lovely nutty taste and a fantastic texture. Plus, it’s incredibly nutritious. Trust me, once you try this, you’ll be making it again and again.

Ingredients

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

• ?? cup whole jowar
• ?? cup raw rice
• ?? cup urad dal (split black lentils)
• ?? teaspoon methi seeds (fenugreek seeds)

Ingredient Notes

Let’s talk ingredients for a sec – a few little things that make all the difference!

Jowar: A Nutritional Powerhouse
Jowar is a fantastic grain, naturally gluten-free and brimming with fibre. It gives the dosa a slightly grainy texture which I personally love. You can usually find it at Indian grocery stores or online.

Urad Dal: The Key to Fluffiness
Urad dal is essential for that light, airy texture in dosas. Don’t skip it! Make sure you’re using good quality dal – it makes a huge difference.

Methi Seeds: Adding Aroma and Flavor
Just a teaspoon of methi seeds adds a beautiful aroma and subtle flavour. They also help with fermentation, which is super important.

Rice: Choosing the Right Grain
I prefer using raw rice (uncooked) for this recipe. It gives the dosa a nice crispness. You can experiment with different types, but avoid using parboiled rice, as it doesn’t give the same result.

Authenticity & Regional Variations

While dosas are most famously from Tamil Nadu, variations exist all over South India. Jowar dosa isn’t as common as rice or lentil dosas, but it’s a popular choice in some rural areas, especially where jowar is a staple crop. My grandmother used to make this regularly, and it always felt like a special treat.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the whole jowar a good wash and soak it in plenty of water for at least 6 hours. I usually do this overnight.
2. Separately, soak the urad dal, raw rice, and methi seeds in water for about 4 hours. Again, overnight soaking works great!
3. Now, it’s blending time! Drain the water from the dal, rice, and methi seeds. Blend them together into a very smooth, fluffy batter. Add water gradually as needed.
4. Next, drain the jowar and blend it separately. It won’t get as smooth as the dal mixture, and that’s okay!
5. Combine both batters in a large bowl and mix well.

6. Cover the bowl and let the batter ferment overnight, or for 6-8 hours in a warm place. You’ll know it’s ready when it’s bubbly and has a slightly sour smell.

7. Once fermented, adjust the batter consistency with a little water if needed. It should be pourable but not too runny.

8. Heat a flat griddle or tawa over medium-high heat. Lightly grease it with ghee or oil.
9. Pour a ladleful of batter onto the hot griddle and quickly spread it into a thin crepe using the back of the ladle.
10. Drizzle a little ghee or oil around the edges. Cook until the dosa is golden brown and crispy, flipping once if desired.
11. Serve immediately with your favourite chutney or sambar!

Expert Tips

Want to take your Jowar Dosa game to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Dosa Crispness
A hot griddle is key! Make sure it’s properly heated before you start pouring the batter. Also, a thin dosa will always be crispier.

Fermentation: Temperature & Timing
Warmth is your friend when it comes to fermentation. In colder weather, you might need to leave the batter for a longer period.

Batter Consistency: Getting it Right
If the batter is too thick, the dosas will be dense. If it’s too thin, they’ll be difficult to spread. Add water a little at a time until you get the perfect consistency.

Griddle Temperature Control
Adjust the heat as needed. If the dosa is browning too quickly, lower the heat. If it’s not browning enough, increase it.

Variations

Let’s get creative!

Vegan Jowar Dosa
Simply skip the ghee and use oil for cooking.

Gluten-Free Jowar Dosa
This recipe is naturally gluten-free! Just double-check that your ingredients are certified gluten-free if you have a severe allergy.

Spice Level Adjustment – Adding Green Chilies
My husband loves a little heat, so I often add a finely chopped green chili to the batter.

Festival Adaptations – Makar Sankranti/Pongal Special
During Makar Sankranti or Pongal, I like to serve these dosas with a special sesame-coconut chutney.

Serving Suggestions

Jowar Dosa is delicious on its own, but it’s even better with accompaniments! Here are a few of my favourites:

• Coconut chutney
• Tomato chutney
• Sambar
• Potato masala (aloo masala)
• A dollop of yogurt

Storage Instructions

If you have any leftover batter (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to adjust the consistency before using.

FAQs

Got questions? I’ve got answers!

What is Jowar and why is it good for me?
Jowar, or sorghum, is a gluten-free grain that’s packed with fibre, protein, and essential nutrients. It’s a great alternative to rice and wheat.

Can I use a different type of rice for this dosa?
You can experiment with different types of rice, but I recommend sticking to raw rice for the best results.

How do I know if the batter is fermented enough?
The batter will be bubbly and have a slightly sour smell. It should also have increased in volume.

What if my dosa is sticking to the griddle?
Make sure your griddle is hot enough and well-greased. You can also try using a non-stick griddle.

Can I make the batter ahead of time and store it?
Yes, you can! Just store it in an airtight container in the refrigerator and let it come to room temperature before using.