My experiment turned out to a super hit, crispy dosa. As usual, I followed my regular dosa batter recipe by replacing dosa rice with Jowar grains.
Jowar or Sorghum is a gluten-free grain loaded with nutrients and fibre, great in taste. When it is high fibre, it becomes useful for anyone who follows a healthy diet. Being a complex carbohydrate, Jowar gets digested slowly, reduces appetite making it an ideal whole grain option for weight management.
If you are looking for ways to reduce the rice intake, this recipe for you – Enjoy in any form of dosa, like crisp or fluffy. Cone or masala filled, with chutney or sambar.
Jowar grains -1 cup
Idly rice -1 cup
Urad dal – ½ cup
Bengal gram/Chana dal – 1 TBL sp
Fenugreek /methi seeds – 1 tsp.
Beaten rice – ¼ cup
-Wash all these ingredients a couple of times. Soak this insufficient water for 3 to 4 hours.
-Drain water from the rice and keep it aside. This water should be used while grinding according to the requirement.
-Grind soaked rice –dal mixture by adding salt into a very fine /smooth batter using a wet grinder or mixer grinder.
-Now, Mix the batter, adjust the consistency, keep this ground batter for fermentation in a big vessel to allow room for puffed/fermented batter.
– It will take anywhere between 8 to 16 hours (according to the outside weather)
-Next morning, mix the batter, check the consistency, adjust and prepare dosas and enjoy.
Note: In Bangalore, I usually soak my lentils around morning, grinding happens around afternoon 2 to 3 pm, and until the following day, I keep the batter for fermentation.