Jowar Dosas(Sorghum Flour Dosa)

Light, wholesome and naturally crisp at the edges, Jowar dosas are a wonderful breakfast option when you want something tasty yet nutritious. Made using jowar flour along with Bansi wheat flour—known for its low glycemic index, low gluten and easy digestibility—these dosas require no fermentation and come together in minutes.

You can also substitute Bansi wheat flour with regular wheat flour.

Ingredients

(Using standard measuring cups – 1 cup - 200 ml and 1/2 cup - 100 ml )

1 cup Jowar flour ( 200 ml cup)

1/2 cup Bansi wheat flour (100 ml cup)

3–4 green chillies, finely chopped (adjust to taste)

1/2 cup fresh coriander leaves, finely chopped

Spice powders (adjust to preference):

1/2 tsp coriander powder

1/4 tsp cumin powder

1/4 tsp pepper powder

1/4 tsp turmeric powder

Salt to taste

Water (as needed for batter)

Oil or ghee/clarified butter for roasting

Method

1. In a mixing bowl, add jowar flour and Bansi wheat flour.

2. Add green chillies, coriander leaves, and the spice powders along with salt.

3. Pour in water gradually and whisk to form a slightly runny batter — not too thick, not too watery.

4. Heat a non-stick pan or tawa and lightly grease it with oil.

5. Pour a ladle of batter and spread it gently into a thin dosa.

6. Drizzle a few drops of ghee or oil around the edges. Cook on medium flame until lightly crisp and golden.

7. Fold and remove from the pan.

Serve hot with some chutney or simply enjoy it as is with a cup of tea — just the way we love it!

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