Jowar Dosa Recipe – Crispy Indian Crepes with Mint Chutney

Last Updated on 2 months by Neha Deshmukh

Jowar Dosa Recipe – Crispy Indian Crepes with Mint Chutney

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want to switch things up a bit, right? That’s where this Jowar Dosa recipe comes in. It’s a fantastic way to enjoy the classic South Indian crepe with a healthy and delicious twist. I first made this when I was looking for ways to incorporate more millets into our diet, and honestly, it’s become a family favorite!

Why You’ll Love This Recipe

This Jowar Dosa isn’t just tasty; it’s packed with goodness! It’s naturally gluten-free, a great source of fiber, and super easy to make. Plus, the mint-coriander chutney adds a burst of freshness that perfectly complements the crispy dosa. It’s a complete meal that’s both satisfying and good for you.

Ingredients

Here’s what you’ll need to whip up these delightful dosas:

• 1 cup Jowar flour (approx. 140g)
• 0.5 cup Rice flour (approx. 70g)
• 1 tbsp Semolina (approx. 10g)
• Salt to taste
• 0.5 cup chopped Onions (approx. 75g)
• 4 tbsp Curry leaves (approx. 20g)
• 4 tbsp Coriander leaves, chopped (approx. 20g)
• 2 Green chilies, finely chopped
• 1 tsp Carom seeds (Ajwain)
• 0.5 cup Mint leaves (approx. 50g)
• 0.5 cup Coriander leaves (approx. 50g)
• 1 Green chili
• 0.5 tsp Salt
• 1 tbsp Peanuts
• 1 tsp Cumin seeds
• 1 tbsp Lemon juice
• 3 Ice cubes

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Jowar Flour: Benefits and Uses

Jowar, or sorghum, is a fantastic millet. It’s incredibly nutritious, boasting a good amount of fiber, protein, and essential minerals. You can find it at most Indian grocery stores or online.

Rice Flour: Choosing the Right Type

I prefer using a fine rice flour for a smoother dosa. But honestly, any type will work! Just be aware that a coarser flour might give a slightly more textured dosa.

Semolina: Adding Crispness to Dosas

Semolina (rava) is the secret to that lovely crispness. Don’t skip it! It really makes a difference in the texture.

Regional Variations in Dosa Batter

Dosa batters vary so much across South India! Some families add urad dal (black lentils) for extra fluffiness, while others use different proportions of rice and lentils. Feel free to experiment once you’re comfortable with this base recipe.

Carom Seeds: The Digestive Secret

Carom seeds (ajwain) aren’t just about flavor. They’re also known for their digestive properties, which is perfect for a satisfying breakfast or dinner!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the jowar flour, rice flour, semolina, salt, chopped onions, curry leaves, coriander, green chilies, and carom seeds.
2. Gradually add water, mixing as you go, until you form a thin, flowing batter. It should be similar to the consistency of pancake batter.
3. Let the batter rest for at least 10 minutes. This allows the flours to hydrate and results in a softer dosa.
4. While the batter rests, let’s make the chutney! Blend the mint leaves, coriander leaves, green chili, peanuts, cumin, lemon juice, salt, and ice cubes until you have a smooth, vibrant green chutney. Add a splash of water if needed to get the right consistency.
5. Heat a non-stick tawa (flat griddle) on medium flame. A well-seasoned cast iron tawa also works beautifully!
6. Pour a ladleful of batter onto the hot tawa and quickly spread it in a circular motion to form a thin crepe.
7. Cook for a few minutes until the edges start to turn golden brown and crispy.
8. Flip the dosa and cook the other side for 1-2 minutes.
9. Fold the dosa and serve immediately with the refreshing mint-coriander chutney.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Jowar Dosa:

Achieving the Perfect Crispy Texture

The key is a hot tawa and a thin batter! Don’t be afraid to spread the batter really thin.

Batter Consistency: Troubleshooting

If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of jowar flour.

Tawa Temperature Control

Medium heat is your friend. If the tawa is too hot, the dosa will burn before it cooks through. If it’s not hot enough, it will be soggy.

Variations

Want to get creative? Here are a few ideas:

• Vegan Jowar Dosa: This recipe is already naturally vegan!
• Gluten-Free Jowar Dosa: Jowar is gluten-free, making this a perfect option for those with gluten sensitivities.
• Spice Level Adjustment: Adjust the number of green chilies to your liking. My family prefers a mild spice, so I usually stick to one.
• Festival Adaptations (e.g., Ganesh Chaturthi): During Ganesh Chaturthi, you can add grated coconut to the batter for a festive touch.

Serving Suggestions

These dosas are fantastic on their own, but they also pair well with:

• Sambar (lentil-based vegetable stew)
• Coconut chutney
• A side of yogurt

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. Give it a good stir before using. The chutney is best enjoyed fresh, but can also be stored in the fridge for a day or two.

FAQs

Got questions? I’ve got answers!

What is Jowar and is it healthy?

Jowar is a millet grain that’s incredibly nutritious! It’s a good source of fiber, protein, and essential minerals. It’s also gluten-free and has a low glycemic index.

Can I make the dosa batter ahead of time?

Absolutely! You can make the batter a day in advance and store it in the fridge. It might thicken slightly, so you may need to add a little water before using.

What can I substitute for semolina in this recipe?

If you don’t have semolina, you can try using rice flour or cornmeal as a substitute, but the texture won’t be quite as crispy.

How do I prevent the dosa from sticking to the tawa?

Make sure your tawa is well-heated and lightly oiled. A non-stick tawa is your best bet!

Can this chutney be made without peanuts?

Yes, definitely! You can omit the peanuts and add a tablespoon of sunflower seeds or pumpkin seeds for a similar texture and flavor.