Authentic Sorghum Dosa Recipe – Gluten-Free South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Authentic Sorghum Dosa Recipe – Gluten-Free South Indian Breakfast

Hey everyone! If you’re anything like me, you love a good dosa for breakfast. Crispy, light, and utterly delicious – what’s not to love? But sometimes, we want to switch things up a bit, right? That’s where this sorghum dosa recipe comes in. It’s a fantastic gluten-free alternative that’s packed with flavour and goodness. I first made this when trying to incorporate more millets into our diet, and honestly, it’s become a family favourite!

Why You’ll Love This Recipe

This isn’t just another dosa recipe. It’s a chance to enjoy a classic South Indian breakfast with a healthy twist. Sorghum (jowar) adds a lovely nutty flavour and a boost of nutrients. Plus, it’s naturally gluten-free, making it perfect for those with dietary restrictions. It’s surprisingly easy to make, though it does require a little planning ahead for the fermentation process. Trust me, the wait is so worth it!

Ingredients

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

• 2.5 cups sorghum (jowar)
• 0.5 cup idli rice
• 1 cup whole urad dal
• Salt to taste
• Sesame oil for cooking

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Sorghum (Jowar): Nutritional Benefits & Regional Variations

Sorghum, or jowar as it’s known in India, is a nutritional powerhouse. It’s rich in fibre, iron, and antioxidants. You can usually find it at Indian grocery stores or online. Different regions in India use different varieties of sorghum – some are red, some are white. Any variety will work well in this recipe! (Approximately 300g)

Idli Rice: Why It’s Used in Dosa Batter

Idli rice is a short-grain rice specifically used for making idli and dosa. It gives the batter the perfect texture – slightly sticky, which helps create those lovely crispy dosas. Don’t substitute with regular long-grain rice, it just won’t be the same! (Approximately 100g)

Urad Dal: The Key to Fermentation & Texture

Urad dal (black gram) is essential for fermentation. It’s what gives the dosa its light and fluffy texture. Make sure you use whole urad dal, not split. (Approximately 200g)

Sesame Oil: Traditional Flavor & Health Benefits

Sesame oil is the traditional oil used for making dosas in South India. It adds a wonderful nutty aroma and flavour. It’s also considered very healthy! (Approximately 30ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the sorghum and idli rice in a large bowl. Give them a good rinse, then soak them together in plenty of water for 7-8 hours, or overnight.
2. In a separate bowl, rinse the urad dal and soak it in water for about 3 hours.
3. Now, it’s grinding time! Grind the urad dal with enough water to form a smooth, fluffy paste. Transfer this to a large container – this is where the fermentation magic will happen.
4. Next, grind the soaked sorghum-rice mixture to a slightly coarse batter. Don’t make it too smooth. Add this to the container with the urad dal batter.
5. Add salt to taste and mix everything together really well. The batter should be a flowing consistency. If it’s too thick, add a little water.
6. Cover the container and let it ferment for 7-8 hours, or overnight, in a warm place. You’ll know it’s ready when it’s bubbly and has a slightly sour aroma.
7. If the batter is too thick after fermentation, adjust the consistency with a little water.
8. Heat a tawa (flat griddle) over medium heat. Grease it lightly with sesame oil.
9. Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a dosa.
10. Cook until the dosa turns golden brown and crispy around the edges. Flip it over and cook the other side briefly.
11. Serve immediately with your favourite chutney!

Expert Tips

• Warmth is key for fermentation: A warm environment helps the batter ferment properly. In colder climates, you can place the container near a warm oven or wrap it in a towel.
• Don’t over-grind: The sorghum-rice mixture should be coarsely ground, not completely smooth. This helps create a crispy texture.
• Tawa temperature: The tawa needs to be hot enough, but not scorching. If it’s too hot, the dosa will burn.

Variations

• Ragi Dosa: Substitute 1 cup of sorghum with 1 cup of ragi (finger millet) flour for an even more nutritious dosa. My friend, Priya, swears by this!
• Spicy Dosa: Add a pinch of red chilli powder or finely chopped green chillies to the batter for a spicy kick.
• Herb Dosa: Mix in some finely chopped coriander or curry leaves for added flavour and freshness.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the chutney you serve it with is also vegan-friendly.

Gluten-Free Confirmation & Notes

Yes, this recipe is 100% gluten-free, as long as you use pure sorghum and idli rice. Always double-check the packaging to ensure there’s no cross-contamination.

Spice Level Adjustment (Chutney Focus)

The dosa itself isn’t spicy, so you can control the heat with the chutney. For a mild chutney, use fewer green chillies. For a fiery chutney, add more!

Festival Adaptations (Makar Sankranti/Pongal)

Dosas are often enjoyed during Makar Sankranti and Pongal festivals in South India. You can make a larger batch and serve them as part of a festive breakfast.

Serving Suggestions

Serve these sorghum dosas warm with:

• Coconut garlic chutney
• Spicy red chilli chutney
• Sambar (lentil-based vegetable stew)
• A dollop of ghee (clarified butter) – if you’re not vegan!

Storage Instructions

You can store the fermented batter in the refrigerator for up to 3 days. It might become a little more sour over time, but that’s perfectly fine! Just give it a good stir before using.

FAQs

What is the ideal consistency of the dosa batter?

The batter should be flowing, like pancake batter. If it’s too thick, add a little water.

Can I use a different type of rice instead of idli rice?

While you can try, idli rice really is the best for achieving the right texture.

How do I know when the batter is properly fermented?

The batter will be bubbly and have a slightly sour aroma. It will also have increased in volume.

What if I don’t have sesame oil? Can I use another oil?

You can use coconut oil or vegetable oil as a substitute, but sesame oil really does add a unique flavour.

Can I make this dosa batter in a blender instead of a grinder?

A grinder is preferred for the best texture, but a high-powered blender can work in a pinch. You might need to add a little more water.

How can I adjust the sourness of the dosa?

Fermentation time affects sourness. Shorter fermentation = less sour. Longer fermentation = more sour. You can also add a tiny pinch of sugar to balance the sourness.