Jowar Moong Dosa
(Makes 8 small dosas)
Ingredients:
- Jowar (Sorghum) grain – ½ cup (approx. 100 g)
- Moong dal (yellow or green) – ½ cup (approx. 100 g)
- Methi dana (Fenugreek seeds) – 1 tbsp (approx. 10 g)
- Salt – to taste
- Oil or ghee – approx. 8 tsp (for cooking)
Method:
1) Wash and Soak:
- Rinse jowar, moong dal, and methi dana thoroughly 2–3 times.
- Soak all three together in enough water for 8–10 hours.
2) Grind Batter:
- Drain the soaked mixture and grind it into a smooth, thick batter using minimal water.
- Transfer the batter to a large bowl.
3) Ferment:
- Mix the batter well with clean hands to activate natural fermentation.
- Cover and let it ferment in a warm place for 8–10 hours or until the batter rises and has a slightly sour aroma.
4) Prepare for Cooking:
- After fermentation, add salt to taste.
- Add a little water to adjust the batter to dosa consistency—pourable but not runny.
5) Make Dosas:
- Heat a well-seasoned tawa or non-stick pan on medium heat.
- Lightly grease with a few drops of oil or ghee.
- Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a dosa.
- Drizzle about 1 tsp of oil/ghee around the edges.
- Cook until the base is golden brown and crisp. Flip if desired, though it's optional.
6) Serve:
- Optionally, place a filling of your choice (e.g., potato masala, paneer bhurji, or sautéed veggies) and fold the dosa.
- Serve hot with sambhar, rasam, coconut chutney, or tomato chutney.
General Notes:
- Fermentation time may vary depending on climate. In colder regions, it may take longer or require a warm oven/light.
- Jowar grain is harder than regular grains—make sure to soak it well and grind thoroughly.
- You can use split or whole moong dal (yellow for a milder taste, green for added fiber and earthiness).
- These dosas are naturally gluten-free, high in protein, and rich in fiber.
- The batter can be stored in the refrigerator for 2–3 days after fermentation.
Nutritional value :- (PER DOSA)
- ENERGY : - 133 KCAL
- PROTIEN :- 4.4 GRAMS
