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Jowar Ka Dosa

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Jowar Ka Dosa Recipe, How To Make Jowar Ka Dosa Recipe

Jowar Ka Dosa quick, healthy and scrumptious breakfast delight.

A dosa is usually a thin, spicy, crunchy crêpe-like food made from fermented rice, extremely popular in restaurants in South India. It is usually offered plain with sambar and chutneys which include coconut chutney or any other curry or gravy. When served with potato folded inside, it's called masala dosa. For making omelette dosa, just pour beaten egg on the dosa before it's turned over.

Dosa is also popularly known as dhosha, d... Read More..

About Recipe

How to make Jowar Ka Dosa

(24 ratings)
10 reviews so far
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
Jowar Ka Dosa
Author : Vahchef
Main Ingredient : Other
Servings : 4 persons
Published date : February 05, 2019


Ingredients used in Jowar Ka Dosa
• Urad dal - 1 cup.
• Sorghum- jowar - 1 cup.
• Rice - 2 cup.
• Sugar - 1/2 tea spoon.
• Salt - to taste.
• Oil - 1 tea spoon.
Method:
  • Soak, urad dal, sorghum, rice soak it for 4-5 hour and blend into dosa batter transfer into a bowl.
  • Add little sugar, salt and mix nicely.
  • Heat dosa pan, pour ladleful batter and spread the dosa.
  • Cook dosa with little oil.

Now jowar dosa is ready to serve with any pickle or chutney.






Cooking with images





Articles


A dosa is usually a thin, spicy, crunchy crêpe-like food made from fermented rice, extremely popular in restaurants in South India. It is usually offered plain with sambar and chutneys which include coconut chutney or any other curry or gravy. When served with potato folded inside, it's called masala dosa. For making omelette dosa, just pour beaten egg on the dosa before it's turned over.

Dosa is also popularly known as dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi in various regions as per their language. In different countries it is spelled in different manners; for example, in Malaysia and Singapore it is spelled thosai, because of the different way in which Tamil is transliterated in South-East Asia.

 

 

How to make dosa:

 

Dosa is a type of pancake made out of a fermented   batter. Its main components are rice and urad beans.

 

Preparing the Dosa Batter:   Wash the rice and urad dal individually first.  Soak the parboiled rice/ regular rice or poha in the bowl or pan.  In another bowl soak the urad dal and methi in sufficient water Grind the urad dal with methi into a fine and fluffy batter.  Grind the rice or poha into a smooth batter.  Mix both rice and urad dal batter and add salt.  Cover and allow the batter ferment for 8-9 hours.

 

Kinds of dosa:

 

The standard as well as simple kind of dosa, Plain dosa is prepared by combining rice, dhal and dana methi. It's not at all peppery, but tasty. It's commonly rolled in a cone form and accompanied with side dishes. Though basic, the flavor of plain dosa is so yummy and priceless that it must be very difficult to stop at one.

 

Masala dosa is actually a totally addictive and the most frequent among the South Indian breakfast recipes. Dosa is sprinkled with a blend of podi (powder made from dry spices) and ghee or butter. The mixture is spread everywhere over the dosa and offered with potato masala. Plus, it's appreciated with sambar and a colorful variety of chutneys.

 

Set dosa is probably the well-known kinds of dosa from Karnataka. This spongy, soft and thick dosa is generally served in a collection of 3, together with yummy saagu (vegetable curry) and chutney. It’s among the balanced and stomach filling meals that can be eaten in the morning, lunch time or snacks time.

 

Onion dosa is actually a staple food of South India. The delicious and juicy onions offer a lovely touch, while the green chilies added onto the batter gives a powerful and spicy flavor to your recipe.

 

Paper dosa is certainly a thin (paper thin) and super-crunchy kind of dosa that is well prepared without the masala filling. It's the lengthiest form of dosa which can serve more than one. The most popular breakfast recipes in restaurants, paper dosa is usually enjoyed plain with sambar or filled with spiced potato curry.

 

Nutrients in Dosa:

 Dosa has lots of carbohydrates and has no added sugars or unhealthy fats. Because it is key ingredients are rice and urad dal, it is additionally an excellent source of proteins.  The fermentation procedure boosts the vitamin B and vitamin C content.



 

Comments & Reviews

 

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Recent comments

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Sahmaara Posted on Wed Jan 27 2016

how can we make this using jowar flour? also tell me how to make using ragi flour? Thanks a lot?

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Rafeeka Madina Posted on Wed Jan 27 2016

try some western it's boring @vahchef?

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Anil Kumar Posted on Thu Jan 28 2016

can you show how to use T shaped wooden spreader for dosa ... I've seen some chefs using it while making pan cakes .. they were coming very evenly without any circles or breaks?

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D - Boss Posted on Thu Jan 28 2016

why u so bad at cooking?

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Crafts And More Posted on Thu Jan 28 2016

Very nice ??

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Hair&Beauty Care Posted on Thu Jan 28 2016

Can you please show us how to make ragi flour crispy dosa at home....?

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Fatima Naqvi Posted on Sun Jan 31 2016

very nice thank you for sharing?

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Pothuri Sindhura Posted on Tue Mar 01 2016

Hi...can u please show me jonna annam?

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Archana Arc Posted on Thu Mar 10 2016

can we ferment the batter??

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Srujana Chavala Posted on Thu Apr 07 2016

Is there any recipe using 2cups of urad dal and 1cup of rice????

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