Simple way to add millets in your diet: Try this easy-to-make jowar dosa recipe for a light, gluten-free breakfast

Ingredients

Batter

• 1 cup jowar flour
• 4 tbsp upma rawa
• 4 tbsp rice flour
• Salt to taste
• ½ tsp black pepper (coursely crushed)
• 2 green chilli (chopped)
• A handful of curry leaves (chopped)
• ½ tsp cumin seeds
• 3 cups water

Chutney

• 1 small sized fresh coconut
• A handful of fresh coriander
• A handful of mint leaves
• 1 inch ginger
• 2 green chilli
• 1 tsp sugar
• A pinch of black pepper (freshly crushed)
• ½ cup roasted peanuts
• Salt to taste
• Juice of half a lemon
• 1-2 ice cubes
• Water (as required)

Dosa making

• A handful of fresh coriander (chopped)
• Onion as required (chopped)
• Ghee as required (for cooking)

Prep time: 5 to 10 minutes

Method

Step 1: Prepare the dosa batter

1. In a large mixing bowl, add jowar flour, rawa, rice flour, salt, black pepper, chopped green chillies, chopped curry leaves and cumin seeds. Mix well.
2. Pour in two cups of water and whisk continuously until you get a smooth, lump-free batter.
3. Add one more cup of water and mix again to create a thin, free-flowing batter.
4. Cover the batter and let it rest for 10 minutes while you prepare the chutney.

Step 2: Tips for a crispy, non-sticky dosa

1. Rawa and rice flour help provide structure and crispiness, since jowar flour contains no gluten.
2. You can make the dosa using only jowar flour, but use a good-quality non-stick pan or a very well-seasoned dosa tawa, as pure jowar batter tends to stick.
3. For better texture and crispiness, you can add half a cup of urad dal powder (washed, dry roasted, then ground) or freshly soaked-and-ground urad dal paste to the batter.
4. Avoid making very thin dosas with 100 percent jowar batter. Semi-thick dosas cook better and are easier to remove from the pan.

Step 3: Make the green coconut chutney

1. Add all the chutney ingredients to a mixer jar.
2. Blend into a coarse, thick paste.
3. The green coconut chutney is ready to serve.

Step 4: Cook the jowar dosa

1. Heat a non-stick pan or well-seasoned tawa over high flame until very hot. A fry pan works especially well as it naturally shapes the dosa into a neat circle.
2. Once hot, sprinkle a handful of chopped onions over the pan.
3. Pour the batter from some height in a circular motion, starting from the edges. The batter will spread naturally and form a mesh-like pattern.
4. Cook on high flame for one to two minutes, then reduce the flame to low.
5. Drizzle a little ghee around the edges and cook for five to six minutes, or until the holes and edges turn golden brown and crisp.
6. Gently loosen the dosa using a spatula, fold as desired and serve hot with the green coconut chutney.

Your instant, super crispy jowar dosa is ready to enjoy!