I have already posted some of the “no rice” dosas that I make and Broken wheat – mixed dal dosa has been a favorite among my readers. Many have tried and sent me pictures. Makes me so happy when readers try and love my healthy recipes. ❤️

I have also been getting messages to post more of such dosa recipes which don’t contain rice since they have a diabetic in the family and would like to avoid rice in their diet. So here is a crispy dosa with Urad dal and Jowar flour. I brought Jowar flour only recently but we all loved it in these dosas. The kids hardly knew the difference and enjoyed it like regular dosas (much to my surprise and happiness too ❤️).

Ragi Urad idli and dosas are a commonly made breakfast in my house after reading about the health benefits of millets many years back. My kids having eaten it as their first food (yes, I gave them dosas and idlis instead of ragi porridge) love it very much. So I would like to tell all of you (specially to new parents) to include millets in your kids’ diet as early as possible so that they don’t reject later. They are very beneficial to thier growing bodies, also keeps us full for long time which avoids mid meal hunger pangs.

Health benefits of Millets: Gluten free, Rich in vitamins, minerals and antioxidants, Rich in Iron and folic acid.

Hope you all try this healthy and delicious dosa too. Happy and healthy cooking!

RECIPE:

Ingredients: { makes about 14 dosas }

2 Cups Jowar flour / Sorghum flour

1 Cup Urad dal ( I use split ones )

1 tsp Methi / Fenugreek seeds

Salt to taste

Step by step recipe:

1. Wash well and soak Urad dal along with Methi in enough water for atleast 4 hours. Drain water from it and add to a mixer. Also add about 3/4 Cup water.

2. Grind to a smooth paste. Pour in a large bowl.

3. Take Jowar flour into another bowl. Add water to make a smooth, lump free slightly thick batter. It took me 2 Cups water for 2 Cups Jowar flour.

4. Mix both batters well also adding salt.

5. Keep it covered at room temperature for atleast 8 hours. Might take upto 12 hours for batter to ferment during winters.

6. Heat a dosa pan and add a ladle of dosa in the pan. Spread into a thin dosa using the back of the ladle. Cover and cook. Add ghee or oil when the dosa cooks. Cook till the dosa is batter free on the surface and the underside turns brown.

7. Remove and serve with a chutney of your choice.

Notes:

* I serve these dosas with Mint Coriander chutney. Just grind coconut with ginger, green chillies, mint leaves, coriander leaves, curry leaves, tamarind and salt to a smooth paste. You can season with mustard seeds and curry leaves in oil over it. I don’t season as my daughter does not like it.

* Be careful while adding water to Jowar flour. Add 1 Cup water first and mix well. Then add 1/2 Cup at a time to bring it to thick consistency. Took me about 2 Cups water for 2 Cups Jowar flour.

* For making dosas crisp, add ghee or oil and cook till the dosas turn really brown in the underside.

* Leftover batter can be refrigerated and used the next day.

* Be mindful of the climate and grind early during winters as it will take time to ferment during cold weathers.

* Our favorite dosas without rice: Broken wheat – mixed dal dosa and Masoor dal dosa.

* Our favorite idlis without rice: Urad Moong dal Idli and Ragi Urad idli. (you can make dosas too with both these batters)

* Other recipes with Jowar flour: Instant Jowar Vegetable Bhakri, Jowar Idlis

* All my Millet recipes: Millet recipes collection

* All my “no rice” dosas – “No rice” Dosa recipes collection