Preparation time: 13 hours
Cooking time: 30 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

1. 1 cup jowar flour or jolada hittu
2. 1/4 cup urad dal
3. 1 tsp fenugreek seeds
4. 1/4 cup beaten rice or avalakki
5. Ghee or oil for cooking
6. 1 - 1.25 cup of water (for grinding)
7. Salt as per your taste

Instructions for making jowar flour dosa:

1. Take urad dal and fenugreek seeds in a container.
2. Add in beaten rice or avalakki. I have used medium thickness one.
3. Rinse well and soak it for 4 - 5 hours.
4. After soaking, drain the water and transfer it into a mixie jar.
5. Grind it until smooth using a mixer grinder by adding required water.
6. Add in jowar flour and grind it again. Add in required water. But do not add too much water. I have added just 1 cup of water altogether.
7. Pour the batter into a container. Mix the batter well. Close the lid and rest it for 8 - 10 hours in a warm place for fermentation.
8. After fermentation, open the lid and add in required salt (around 1 tsp). Give a quick mix.
9. You can prepare idli as well using this batter. Idlis will turn super soft and tasty but little flat as we are using dosa batter.
10. Now heat the dosa pan and grease it with oil. I used cast iron pan. You can use any dosa pan. Now pour a laddle full of batter and spread it in a circular way. Close the lid for 5 - 10 seconds and cook the dose.
11. Open the lid, drizzle ghee or oil. Cook for few seconds under low flame to make it crispy. I prefer ghee for this dose.
12. Fold and take out the crispy dosa. If the batter is thin and if you are having difficulty in making dosa you can add little rice flour.
13. Spread it little and cook it under medium flame to prepare soft dosa. Take out the dose and serve it with coconut chutney or sambar.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.