In This article Explained how to make a quick, crispy, and healthy Jowar (Sorghum) flour dosa, often referred to as a “Neer Dosa” style due to its thin consistency.
Ingredients
Jowar Flour (Jolada Hittu): 1/2 Cup
Fine Semolina (Chiroti Rava): 1 Cup
Gram Flour (Besan/Kadle Hittu): 1 Tablespoon
Onion: 1, finely chopped
Green Chilies: Finely chopped (to taste)
Curry Leaves & Coriander: Finely chopped
Cumin Seeds (Jeera): 1 Teaspoon
Salt: To taste
Water: Approximately 3 cups (adjust for thin consistency)
Oil or Ghee: For cooking
Preparation Steps
Mixing the Batter:
In a large mixing bowl, combine the jowar flour, chiroti rava, and gram flour.
Add the chopped onions, green chilies, curry leaves, coriander, cumin seeds, and salt.
Pour in 3 cups of water. Use a whisk to mix thoroughly, ensuring there are no lumps. The batter should be very thin and watery.
Cooking the Dosa:
Heat a non-stick or cast-iron tawa (griddle) on high heat until it is very hot.
Pour the thin batter from the outer edges toward the center (similar to Rava Dosa style). Do not spread it with a spoon; let the liquid fill the gaps.
Drizzle a little oil or ghee around the edges.
Cook on medium-high heat until the edges start to lift and the dosa becomes golden brown and crispy.
Serving:
You do not need to flip this dosa; it cooks through perfectly on one side.
Carefully fold and remove it from the tawa.
Pro Tip: While it tastes great with coconut chutney, the video recommends trying it with the traditional combination of Jaggery syrup (Bella) and Ghee for an authentic North Karnataka experience.
Key Note
No Fermentation: This is an instant recipe that takes very little time to prepare.
Diet Friendly: Great for those looking for gluten-free options or a light, healthy breakfast.
Texture: Can be made soft or extra crispy depending on how long you leave it on the tawa.
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