Jowar Dosa/Idli Recipe
Hey readers.
Today I am sharing a healthy fermented Jowar dosa as well as idli recipe which can be taken as a protein packed breakfast or dinner meal. Jowar is a gluten-free and protein-rich millet which is now touted as a healthier alternative for maida. It is also known as white millet, this grain is rich in nutrients and vitamins that help in weight loss, reducing diabetes and much more.
Jowar is a super ingredient that leaves a cooling effect on your body. This grain can offer your nutrients including iron, magnesium, copper and vitamin B1.
As the recipe title describes, the dosa/idli will be prepared out of fermented jowar dosa batter. The best thing about this batter is that you can store it for about 3-4 days in refrigerator. Once the fermented batter is prepared, you can make super soft idlis on the very first day, crispy dosas on the 2nd day and utappams on the 3rd day. In this way you can manage your breakfast options from one batter which is super nutrient, gluten-free and rich in proteins for about 3 days. Meal planning always makes healthy and clean eating a lot easier.
This is diabetic friendly recipe. Studies have shown that including millets in your meals, helps to manager blood sugar levels.
Jowar Dosa/Idli Recipe
Ingredients
- 2 cup Jowar/Sorghum Millet
- 1/2 cup Urad dal
- 1 tbsp Methi Seeds
- 1/4 cup Poha
- Salt as required
- Water for soaking and grinding
- Ghee or Oil for roasting
Instructions
- In to a bowl, Add 2 cups of whole jowar millet grain, in to that add 1/4 cup of urad dal, add 1tbsp of methi seeds.
- Add in some water to the bowl and rinse it a couple of times or till water looks transparent to remove dust or dirt particles from jowar grain and urad dal.
- Let them soak about 6-7 hours or overnight. After this you can see both of jowar grains and urad dal are nicely soaked. Then rinse them about a couple of times again and drain the water.
- In another bowl, take 1/4cup of poha, add in some water, let it soak for about 10-15 minutes.
- Now, add the jowar grains with urad dal to a mixer jar. By this time poha will be nicely soaked. Now add the soaked poha to the mixer jar.
- Add in water enough to grind the ingredients to make a fine paste.
- Once ground, pour the batter in to a mixing bowl and cover it with a lid and let it rest for about 7-8 hours or overnight for perfect fermentation.
- After 7-8 hours, you can see the batter is nicely fermented. Now mix it gently.
- To make jowar idli, add in some water to an idli steamer and place it on flame. Grease idli moulds with some ghee or oil, pour the batter into each mould.
- Once steam comes in from the steamer, place the moulds in to steamer, cover it with a lid and let them to steam for about 10-15 minutes on low to medium flame or until it is done.
- Allow the idlies to cool down a bit, and let them tranfer to a serving plate. You can enjoy this super soft idlies with any chutney you like.
- Now, to make crispy jowar dosa from this batter, heat a dosa tawa and grease it with ghee.
- Once the tawa is nicely greased, reduce the flame to medium and pour the prepared jowar millet batter in to the pan and spread evenly as thin as possible to make it super crisp.
- Drizzle in 1/2tsp of desi ghee on dosa. Allow the dosa to get roasted on low flame, once roasted flip it over carefully.
- After about a minute, the dosa will be ready to serve. You can enjoy it with any chutney you like.
This super soft idlies and crispy dosas make your breakfast very yummy and interesting. You can enjoy them with coconut or any chutney.
Do try this gluten-free idli or dosa with whichever chutney you like, and let me know how these turned out. Check out my other millet based different recipes to keep yourselves healthier through these ancient millets.
