Jowar Dosa and Tomato Chutney

In my attempt to add multiple types of grains in my food, I bought packets of rice flour, ragi flour, and jowar flour last weekend. Jowar or Sorghum is a grain used in Asia and Africa. Due to its gluten-free nature, it is also known as ‘new quinoa’.

Now, I wanted to make something nice and innovative rather than the regular rotis/flatbreads. I innovated with these instant Jowar dosas/crepes which turned out to be super easy to make and tasted well too. I am definitely making them again very soon.

Do you make them too? Do share your variation as well.

PREPARATION TIME: 20 minutes
COOKING TIME: 15-20 minutes
SERVINGS: 6-7
DIFFICULTY SCALE: Medium

Jowar-Dosa_Tomato-Chutney
Jowar Dosa with Tomato Chutney

INGREDIENTS: 

For the Jowar dosa/crepes –

  1. Jowar flour – ¾ cup
  2. Rice Flour – ¼ cup
  3. Semolina/Sooji – 4 tablespoons
  4. Green Chili – 1
  5. Ginger – ½ tablespoon, grated
  6. Curd – 2 tablespoons
  7. Curry leaves – 7-8
  8. Oil – few tablespoons
  9. Salt – to taste

For the tomato chutney –

  1. Tomatoes – 3, large
  2. Curry leaves – 4-5
  3. Asafetida – a pinch
  4. Green chili – 1
  5. Mustard seeds – ½ teaspoon
  6. Fennel Seeds – ½ teaspoon
  7. Oil – a tablespoon

RECIPE:

  1. Mix the jowar and rice flour and semolina.
  2. Add the curd, ginger, curry leaves, chili and salt to it.
  3. Add adequate amount to water to create a slightly runny and smooth batter.
  4. Let the batter rest for 20 minutes or so.
  5. Take a non-stick pan and keep it on medium-low heat.
  6. Apply some oil and spread a ladle of batter in clockwise direction to make a nice and thin crepe/dosa.
  7. Cook on one side for 3-4 minutes and turn once it browns on that side.
  8. Allow it to cook on the other side for 2-3 minutes as well.
  9. The crepe is ready. Repeat this step till the entire batter is finished.
  10. For the chutney, take a pan and add some oil.
  11. Add mustard seeds and allow them to crackle.
  12. Add fennel seeds, asafetida, curry leaves, and green chili.
  13. Add roughly chopped tomatoes and salt and allow them to cook on low heat for 5-7 minutes till they turn mushy.
  14. Let them cook for 5 minutes and then grind into a nice chutney.
Tomato-chutney
Tomato Chutney

2 Comments Add yours

    1. Nisha Sharma says:

      Thank you so much 😀🤩🙏

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