
Sorghum (Jowar) Dosa – From whole kernels!

Crispy dosas are welcome anytime of the day. Millets are a great way to replace polished rice while making dosas. Try this wholesome recipe for a lovely meal.
Ingredients
- Whole sorghum (Jowar): ½ cup
- Whole urad dal: ½ cup
- Brown rice: ½ cup
- Fenugreek seeds: ½ tsp
- Rock salt: to taste
Method
- Wash and soak sorghum and rice together overnight.
- Wash and soak urad dal and fenugreek seeds overnight.
- Drain the water and grind urad dal with fenugreek seeds adding little water at a time to get a smooth and fluffy paste.
- Transfer to a big vessel.
- Drain the water and grind sorghum and rice to a smooth paste adding water.
- Mix the sorghum rice paste to the ground urad dal and add salt and mix well.
- Leave undisturbed in a warm place to ferment, depending on the weather it could take 4-6 hrs (or more) to ferment.
- Stir well and adjust the consistency to make a dosa batter.
- Heat a griddle and prepare just like you prepare regular dosa on a medium flame.
Eating guide:
-
Food group: Lentils & Millets
-
Millets (like sorghum) are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals.
-
Legumes are natural foods, which provide the much-needed material for growth and repair.
Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.
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