If you love lacy, crepe-like south Indian dosas with golden edges that crackle and crunch as you eat them, I have for you a recipe that will make you fall in love: a sorghum dosa. This is a simple recipe, with just three ingredients needed, and there’s some soaking and fermentation time involved. However, it’s also a fairly easy recipe and there’s no reason you can’t make it even if you’ve never tried making an Indian dosa or an adai before.
What is sorghum?
Sorghum, also called jowar, milo,Indian millet, cholam (in Tamil), jwari (in Marathi) and jonnalu (in Telugu) is packed with heart-healthy protein and other nutrients, and it has a plethora of health benefits that range from fighting cancer (it’s particularly effective in inhibiting an enzyme linked to the development of breast cancer) to heart disease and diabetes. It is also gut-friendly and gluten-free, so it’s a good grain for those with celiac disease or anyone that’s watching their gluten intake. Jowar is also naturally cooling, so it can be a valuable addition to the diet when it’s hot outside. Sorghum grows as a tall, grassy plant whose canes are used to extract sorghum syrup here in the United States, while the seedhead produces the pearl-like, golden seeds that are available whole or as flour. Whole foods like jowar are great for weight loss as well. You can make wholesome meals like jowar khichdi with wholegrain sorghum, and these delicious jowar dosas.
Why you’ll love this sorghum dosa recipe
It’s really, really delicious. Whether or not you are used to eating dosas with any regularity, you will want to once you’ve tried this recipe. The sorghum makes the dosas really crispy and has a delicious, nutty flavor. It’s easy. While a dosa might appear like a difficult dish to make, it honestly can’t be easier. The only skill needed is to spread it into a thin crepe on the hot griddle, but if you mess up the shape you will still have a delicious dosa to eat and who cares how it looks? You’ll get better with time. It’s healthy. There is not a thing in this recipe that’s not amazing for you. There’s a whole grain (well, technically a seed), a lentil, urad dal or black gram dal, and a few fenugreek seeds, which are by themselves a superfood. And you can ferment the batter to make it probiotic and amp up the gut-friendly value of this dosa. It’s kid-friendly. Children tend to love dosas because they are crispy and crunchy but this sorghum dosa is a special favorite in our home and goes down fabulously with my teen.
How to make jowar dosa
Serving suggestions
Stuff it with a simple potato sabzi. These Bombay Potatoes with south Indian flavors also taste great with the jowar dosa. Serve it with a traditional south Indian sambar or coconut chutney.
More tasty dosa recipes
Recipe card
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-Elizabeth C.
