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
DIFFICULTY SCALE: Medium
For the Jowar dosa/crepes –
- Jowar flour – ¾ cup
- Rice Flour – ¼ cup
- Semolina/Sooji – 4 tablespoons
- Green Chili – 1
- Ginger – ½ tablespoon, grated
- Curd – 2 tablespoons
- Curry leaves – 7-8
- Oil – few tablespoons
- Salt – to taste
For the tomato chutney –
- Tomatoes – 3, large
- Curry leaves – 4-5
- Asafetida – a pinch
- Green chili – 1
- Mustard seeds – ½ teaspoon
- Fennel Seeds – ½ teaspoon
- Oil – a tablespoon
- Mix the jowar and rice flour and semolina.
- Add the curd, ginger, curry leaves, chili and salt to it.
- Add adequate amount to water to create a slightly runny and smooth batter.
- Let the batter rest for 20 minutes or so.
- Take a non-stick pan and keep it on medium-low heat.
- Apply some oil and spread a ladle of batter in clockwise direction to make a nice and thin crepe/dosa.
- Cook on one side for 3-4 minutes and turn once it browns on that side.
- Allow it to cook on the other side for 2-3 minutes as well.
- The crepe is ready. Repeat this step till the entire batter is finished.
- For the chutney, take a pan and add some oil.
- Add mustard seeds and allow them to crackle.
- Add fennel seeds, asafetida, curry leaves, and green chili.
- Add roughly chopped tomatoes and salt and allow them to cook on low heat for 5-7 minutes till they turn mushy.
- Let them cook for 5 minutes and then grind into a nice chutney.