Instant Millet Dosa – Instant Sorghum Dosa

Instant Millet Dosa prepared from dosa mix made at home from scratch. Video recipe. English – Sorghum , Hindi – Jowar, Tamil – Cholam, Telugu – Jonna, Kannada – Jola, Malayalam- Cholum 

The inspiration for this recipe came from the “Lets Millet” fair that was held in Bangalore last month. I had picked up some instant millet dosa mixes from the fair and they turned out to be so tasty. I knew I could try my own mix at home. So the reverse engineering happened and after a few trials, I am happy to share this recipe today. Usually curd or buttermilk is used in making millet dosas. I have just used plain water and that makes it vegan and very lite. Just plain water is enough for making the batter and it really works. Do try it at home.

Here is the video of the recipe

Method:
Take a bowl and add in all the flours, spices and the salt. Add in the water.

Mix well to form a batter. Easy Peasy! The batter is done. At this stage, the batter can be made into dosas immediately. If you have time, rest the batter for 1-2 hours. The resting time ferments the batter a little and adds to the taste.

Make sure that the batter is not very thick. It should be relatively thinner than the regular dosa batter. Aim for “easily pourable” consistency.

Heat the dosa griddle until medium hot. Add ⅓ cup batter and swirl to completely cover dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.

Loosen the edges of the dosa with a steel spatula. Flip the dosa. Cook for 30 seconds more. Remove dosa from the griddle and repeat with remaining batter.

Serve hot with kaara chutney, podi or sambar.

If there is one dosa pan that is really worth it, then its gotta be the Lodge cast iron Dosa Griddle.
Click here to buy! Lodge Logic Pre-Seasoned Cast Iron Tawa Pan – 10.5-Inch
I love it very much and have had it for more than a decade now. Its a cast iron skillet and cast iron dosa pan is the only way to go. The dosa pan you see in the video is a Lodge Iron Dosa Pan. I highly recommend it.

UPDATE: Recently, Indian made high quality pre-seasoned cast iron pan has been introduced in the market and I am super happy to say that the manufacturer is none other than my school buddy Santosh Leelakrishnan. The cast iron tawa is proudly made in India and very reasonably priced. Please check it out! Rock Tawa Cast Iron Pan- Made in India

Instant Millet Dosa – Instant Sorghum Dosa

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★★★★★

5 from 2 reviews

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 20 small dosas 1x

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Description

Instant Millet Dosa prepared from dosa mix made at home from scratch. Video recipe.

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Scale 1x2x3x

Ingredients

• 1/2 cup Sorghum Flour (Jowar / Cholam flour)
• 1/4 cup Whole Wheat Flour (Atta)
• 1/4 cup Urad Dal Flour
• 1/4 cup Rice Flour
• 1/4 cup Besan
• 1/4 teaspoon Asafaoetida – hing
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon salt
• 4 teaspoon Gingely Oil for making dosas

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Instructions

1. Take a bowl and add in all the flours, spices and the salt. Add in the water.
2. Mix well to form a batter. Set aside to rest for five minutes.
3. Heat the dosa griddle until medium hot. Add ⅓ cup batter and swirl to completely cover dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
4. Loosen the edges of the dosa with a steel spatula. Flip the dosa. Cook for 30 seconds more. Remove dosa from the griddle and repeat with remaining batter.. Serve hot.

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• Category: Dosa
• Cuisine: South India