1. Mixing Dry Ingredients: Crafting the Base for Jowar Dosa
Embark on the journey of creating an Instant Jowar Dosa by combining all the dry ingredients – sorghum flour (Jowar), rice flour, cumin seeds, asafetida, salt, and black pepper. This harmonious blend sets the foundation for a gluten-free and vegan dosa that promises a delightful culinary experience. Ensure the dry ingredients are well-integrated, setting the stage for the dosa batter.
2. Creating the Dosa Batter: Achieving the Perfect Consistency
Gradually add water to the dry mix, creating a thin batter with a pouring consistency akin to buttermilk. The key is to avoid any lumps, ensuring a smooth texture. Let the batter stand for approximately 30 minutes, allowing it to settle and develop optimal flavours. This patient step contributes to the success of your Jowar Dosa, enhancing its taste and texture.
3. Adding Cilantro: Elevating the Flavor Profile of Jowar Dosa
Before transforming the batter into dosas, introduce a burst of freshness by adding cilantro. This step not only enhances the flavor profile but also adds a visual appeal to your Jowar Dosa. Gently mix the cilantro into the batter, ensuring an even distribution of this aromatic herb.
4. Pouring and Cooking Dosa: The Art of Creating Jowar Dosa
Heat the skillet on medium-high, a crucial step before creating your Jowar Dosa. To test the skillet’s readiness, sprinkle a few drops of water – a sizzle should confirm its optimal temperature. Wipe the skillet with a few drops of oil, creating the perfect non-stick surface. With a ladle, pour the batter in a circular motion, starting from the centre, allowing the dosa to take shape naturally. Resist the urge to spread the batter, as Jowar Dosa is intended to have holes, resembling a swiss cheese or possessing a lacy appearance.
5. Drizzling Oil and Flipping Dosa: Achieving the Perfect Golden Brown
Enhance the crispiness and flavour by drizzling a teaspoon of oil around the dosa. Cook the Jowar Dosa over medium heat for about 2 minutes until it attains a golden brown hue. Using a spatula, gently flip the dosa, revealing a light colour on one side and the golden brown perfection on the other. This intricate dance of heat and ingredients results in a thin, crispy, and visually appealing Sorghum Dosa.
6. Serving Your Gluten-Free Creation: Enjoying the Instant Jowar Dosa
Your Instant Jowar Dosa, with its distinctive swiss cheese-like appearance, is now ready to grace your table. Savour the gluten-free and vegan goodness of this delectable creation. While reminiscent of Rava dosa in appearance, the uniqueness of Sorghum Dosa shines through. Thin, crispy, and utterly satisfying, this dosa promises a delightful culinary experience that caters to a diverse range of dietary preferences.
I made it today. Turned out very well. I added 1/4 cup fine sooji and 1/4 cup yogurt. It is very filling!
I made this recipe for my family and it was a total hit! Thank you so much!
It is always good to hear thank you I appreciate it.
I got recipe for tomorrow lunch Thank you, It looks like Rava Dosa Will write the outcome after my hand on it.
Madam, above in the Ingredients, you have mentioned Ingredients ½ cup sorghum (Jowar flour) ¼ cup rice flour (Chawal ka atta) But in Video you are saying and showing, 1/2 Cup Jowar Flour and 1/4 Cup Rice Flour Which is correct?
Rekha, they both are correct
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