Instant Jowar Crispy Dosa & Fluffy Pancake Recipe

Tips & Tricks for Perfect Jowar Dosa, Jowar Dosa and Panake Recipe for Weight Loss, Low Carb & High Fiber Jowar Dosa, How to Make Vegan & Protein-rich Jowar Pancake, Gluten-free & Healthy Recipe

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Ingredients for
Jowar Dosa
- Sorghum flour - 1/2 cup (65 grams)
- Rice flour - 2 tbsp (20 grams)
- Salt - 1/2 tsp
- Cumin - 1/2 tsp
- Black pepper - 1/4 tsp, crushed
- Green chilli - 1/2 tsp, chopped
- Red chilli powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Cabbage - 1/4 cup
- Coriander Leaves - 1-2 tbsp

Ingredients for
Jowar Pancake
- Sorghum flour - 1/2 cup (65 grams)
- Rice flour - 2 tbsp (20 grams)
- Curd - 1/4 cup
- Salt - 1/2 tsp
- Cumin Seeds - 1/4 tsp
- Red chilli - 1/4 tsp
- Green chilli - 1/2 tsp, chopped
- Ginger - 3/4 tsp, grated
- Turmeric powder - 1/4 tsp
- Capsicum - 3-4 tbsp, chopped
- Tomato - 3-4 tbsp, chopped
- Coriander Leaves - 2-3 tbsp
- Eno fruit salt - 1/2 tsp


How to make Dosa
In a mixing bowl, combine sorghum flour and rice flour.
Add salt, cumin, black pepper, green chilli, red chilli powder, turmeric powder, cabbage, and coriander leaves to the bowl. Mix well.
Gradually add water to the bowl while mixing to form a smooth batter. The batter should have a pouring consistency.
Cover the bowl and let the batter rest for 10-15 minutes.
After the resting time, mix the batter well again. If it has thickened, add a little water to get the desired consistency.
Heat a non-stick tawa or a griddle over medium heat.
Once the tawa is hot, pour a ladleful of batter on the tawa and spread it out in a circular motion to form a dosa.
Drizzle a few drops of oil around the edges of the dosa and let it cook for 2-3 minutes on one side until it turns golden brown.
No need to flip the dosa, as it cooks only on one side.
Serve hot with any chutney of your choice.

How to make Pancake
In a mixing bowl, combine sorghum flour, rice flour, curd, and salt.
Add cumin seeds, red chilli, green chilli, grated ginger, and turmeric powder to the mixture. Mix well.
Add enough water to make a smooth batter. The batter should be of a slightly thick consistency.
Add chopped capsicum, tomato, and coriander leaves to the batter. Mix well.
Cover the batter and set it aside for 10-15 minutes.
After 15 minutes, add Eno fruit salt to the batter and mix well.
Heat a non-stick pan or griddle over medium heat. Once the pan is hot, pour a ladleful of batter onto the pan and spread it in a circular motion to form a pancake.
Cover the pan with a lid and cook for 2 minutes.
Remove the lid and drizzle some oil around the edges of the pancake. Cook until it turns golden brown.
Flip the pancake and cook for another minute.
Serve hot with chutney.




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