Jowar Dosa with Coconut Chutney
Crispy, gluten-free crepes made from sorghum flour and served with freshly ground coconut chutney.
A gluten-free, crispy dosa made with stone-ground jowar flour. Light, digestible, and perfect for every age group.
Nutritional Spotlight
Ingredients
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- 1.5 cups Nilkanth Jowar Flour
- 1/2 cup rice flour (optional, for extra crispness)
- 1/2 cup sour curd (yogurt)
- 2.5 cups water (approximate, to adjust consistency)
- 1/2 cup finely chopped onions and green chilies
- 1.5 tsp cumin seeds
- Salt to taste
- Oil or ghee for roasting
- 1 cup grated coconut, 2 green chilies, 1 tbsp roasted chana dal, salt, tempered with mustard seeds and curry leaves for chutney
Cooking Steps
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In a large bowl, combine Nilkanth Jowar flour, rice flour, curd, and salt.
Slowly whisk in the water to form a thin, watery batter (similar to Rava Dosa batter consistency).
Add the cumin seeds, chopped onions, and green chilies. Mix well and let the batter rest for 15 minutes.
Grind the coconut, green chilies, chana dal, and salt with water into a paste. Temper with mustard seeds, red chilies, and curry leaves in hot oil.
Heat a cast-iron skillet or non-stick tawa on high heat. Splash a little water to check temperature and wipe off.
Stir the batter well before pouring. Pour a ladleful of batter from the outer edge towards the center (do not spread it; let the bubbles form holes).
Drizzle a teaspoon of oil around the edges. Cook on medium-high heat until the bottom is crisp and golden brown.
Carefully flip and cook the other side for 1 minute. Fold and serve hot with the prepared coconut chutney.
Perfected with Nilkanth
Jowar Flour
Naturally gluten-free and alkaline sorghum flour, milled fresh to guarantee a light texture and easy digestion.