Sorghum (Jowar) Dosa – From whole kernels!

Hema

Natural Healing Guide

11:30 AM | 13-03-2020
Prep Time
13 hours
Cook Time
8 minutes
Servings
3 servings

Crispy dosas are welcome anytime of the day. Millets are a great way to replace polished rice while making dosas. Try this wholesome recipe for a lovely meal.

Ingredients

  • Whole sorghum (Jowar): ½ cup
  • Whole urad dal: ½ cup
  • Brown rice: ½ cup
  • Fenugreek seeds: ½ tsp
  • Rock salt: to taste

Method

  • Wash and soak sorghum and rice together overnight.
  • Wash and soak urad dal and fenugreek seeds overnight.
  • Drain the water and grind urad dal with fenugreek seeds adding little water at a time to get a smooth and fluffy paste.
  • Transfer to a big vessel.
  • Drain the water and grind sorghum and rice to a smooth paste adding water.
  • Mix the sorghum rice paste to the ground urad dal and add salt and mix well.
  • Leave undisturbed in a warm place to ferment, depending on the weather it could take 4-6 hrs (or more) to ferment.
  • Stir well and adjust the consistency to make a dosa batter.
  • Heat a griddle and prepare just like you prepare regular dosa on a medium flame.

Eating guide:

  • Food group: Lentils & Millets

  • Millets (like sorghum) are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals.

  • Legumes are natural foods, which provide the much-needed material for growth and repair.

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