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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