Tag Archives: Jowar

Jowar Chocolate sponge cake |Gluten free millet cake

December 12, 2023 Healthy Cooking with Mitha 3 Comments

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I had always wanted to bake gluten free cakes as it had been the most requested recipe by my readers. But somehow I never got the confidence to shift from wheat flour to a millet flour completely.

Since few months, Jowar flour had become my best friend as I regularly make dosas, idlis and ladoos with it. So when I saw that people have been using it for baking too, I just could not resist trying it out.

Even the first time I tried this cake, it came out so well that I could not believe my eyes. I cut it in squares and asked my family to taste it. As they ate it, they asked for more and more and finally finished off the cake within a day. It was really that tasty. My son even gave me a million marks for it and always asks me to bake it whenever he has craving for cake.

This morning the weather is so beautiful and foggy here in Qatar that I felt like baking. Baking is truly a therapy for me ❤️ and what better cake than this Jowar chocolate cake, which I had to share with all of you too. So I took the pictures and dedicated it to the beautiful weather 😍

Hope you all try and love this healthy and tasty cake too. Do let me know if any doubts and it will be a pleasure to help. Happy and healthy cooking ❤️

RECIPE:

Ingredients:

My 1 Cup = 240 ml and even though I usually measure using cups, this time I also measured using my measuring scale for those readers who want accurate measurements.

Dry Ingredients:

1 Cup Jowar flour (Sorghum flour) {106 grams}

2 Tbsp unsweetened Cocoa powder {10 grams}

1/2 tsp Baking powder

1/4 tsp Salt

Wet ingredient mix:

1/4 Cup thick Curd or Yogurt {60 ml}

1/4 tsp Baking soda

1/2 Cup Jaggery powder {66 grams}

1/2 Cup Milk {100 ml}

1/4 Cup Ghee {54 ml}

Step by step recipe:

1. Take yogurt and baking soda in a bowl. Mix well. Keep aside. Also preheat the oven in the center rack at 180 C for 10 minutes.

2. Now sieve together all the dry ingredients – Jowar flour, cocoa powder, baking powder and salt.

3. Keep the dry ingredient mix aside. Now to the yogurt- baking soda mix, add jaggery powder, milk and ghee. Mix well.

4. Now add the dry ingredient mix to the wet ingredients and mix using spatula. Don’t over mix and just fold until you can’t see any dry flour specks.

5. Now add the batter to the cake pan. I used a loaf pan of length 20 cm and width 7 cm. You can also use a square or round pan. Either grease with butter or ghee or use parchment/ baking paper. Spread the batter as evenly as possible.

6. Now add the pan to a preheated oven (read step 1) and bake at 180 C for 15 to 18 mins. In my square cake pan, it takes 15 mins as cake height is less but in my loaf pan it takes 18 mins since the cake has more height. So keep an eye after 15 mins.

Check for doneness by inserting a toothpick in the center. If comes out clear or with crumbs, cake is done. If it comes out wet, bake again for two mins or till done.

7. Allow it to cool. Once cooled, invert onto a plate.

8. Cut into squares and serve. Store in a moisture free container.

Notes:

* Lasts well at room temperature for a day. After that, I refrigerate since it has milk in it, it may spoil. While serving, I microwave for few seconds and it becomes soft again.

* I use Datar or Amlark brand of Jowar flour as it’s readily available in Lulu and other supermarkets here in Qatar.

* I had got many requests for measurements using scale, so I got one and measured the ingredients using the scale for this recipe. But I feel using Cup is so much easier and I recommend using Cups for just the ease of baking. Just make sure you have 1 Cup = 240 ml measuring cup set and you can use that for all my baking recipes without the need of measuring scale.

* This cake batter is a little thicker but the cake comes out very soft and spongy.

* I use both square and loaf pan for this cake and it bakes quicker in square pan at 15 mins. Loaf pan takes few minutes more as the cake height is more.

* Please remember to preheat the oven at 180 C for atleast 10 mins and don’t open over door for atleast 15 mins into the baking time. These are small but important tips while baking. If you are new to baking, I have written an article on the basics of baking. You can read it here: Baking basics for Beginners

* For more healthy cake and cookies recipes, you can check my page : Healthy cakes and cookies collection of recipes

* More recipes with Jowar flour:

Urad Jowar Dosa

Jowar Idli

Jowar Vegetable Bhakri

Instant Jowar dosa

Jowar flour ladoos

Desserts, Millet recipes

Easy Jowar flour Ladoos with Jaggery |Sorghum millet ladoos | Gluten free

November 9, 2023 Healthy Cooking with Mitha 1 Comment

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I always make few sweets for Deepavali as we have our friends come over to wish us and they bring homemade goodies with them. It feels so happy to share our sweets and joy during festivals, specially during Deepavali where our houses are lit with lamps and lights.

Today is the last weekday here being Thursday and the next two days, my kids are at home. When they are home, my whole day gets busy cooking, with their studies and listening to them (Amma life 😀). So I decided to make the ladoos this afternoon, when the house was silent 😁 and took step by step pictures to share it with all of you. I was amazed to see how many of you liked the Instant Jowar flour Dosa recipe even though it was very simple. Hence I felt this simple recipe will be very useful to you too, during this festive season.

Jowar flour is a very tasty flour and is healthy too. I am trying to include it more in our diet and I am glad that my kids love it too. Hope you all try and love it as well. Happy and healthy cooking ❤️ Wishing all of you a very happy Deepavali. May this festival of lights bring loads of love and happiness in your lives. 🪔

RECIPE:

1 Cup = 240 ml

Ingredients: { Makes around 20 medium sized ladoos }

2 Cups Jowar flour / Sorghum millet flour

1 and 1/2 Cups Jaggery powder

1/4 Cup Ghee (plus 1/2 Tbsp to fry raisins and cashews)

10 to 12 Cashews

10 to 12 small golden raisins

Step by step recipe:

1. Heat 1/2 (half) Tbsp ghee in a pan and add finely chopped cashews and small raisins. Fry on low flame till raisins swell up and cashew bits turn golden. Remove in a bowl.

2. Now heat 1/4 Cup Ghee and add 2 Cups Jowar flour to it. Make sure the flame is medium to low, else the flour can burn. Saute the flour for about 5 to 8 mins till a nice aroma starts coming. Break the lumps using spatula while sauteing.

3. Once the aroma starts coming, saute for few more minutes (about 2 to 3 mins) till the mixture looks like in the below picture. That is when you press using spatula, it should hold shape.

4. Remove from flame and when it’s still warm, add jaggery powder and the fried cashews/raisins.

5. Now mix well till the jaggery powder blends with the jowar flour into a uniform mixture.

6. Start forming ladoos using your hands by taking a small size mixture in your palm as shown.

7. Open and close your fingers while shaping the ladoos in your palm. It is actually very easy to shape these ladoos and they hold shape quickly but if you find it difficult, you can add a little more ghee to shape the ladoos.

8. Repeat the same with all the mixture and the ladoos are ready to be enjoyed ❤️

Notes:

* Store it in a moisture free container. I usually store in a steel box.

* The ratio of ghee to jowar flour to jaggery works perfect for me. You can reduce jaggery powder if needed but I feel this much sweetness is necessary for these ladoos.

* You can skip cashews and raisins if you don’t like it or add more chopped nuts if you like.

* Important step is sauteing of the flour. Make sure the flame is medium to low and saute till the flour turns aromatic and starts holding shape. Don’t keep on high flame as it may burn the flour.

* If you find it difficult to bind the ladoos, you can add more ghee into the mixture or grease your hands with ghee. I do not do both as it was quite easy to bind the ladoos.

* You can also check the other ladoos I make:

* Wheat flour Jaggery Ladoos ( Churmundo)

* Ragi Jaggery ladoos

* Dry fruit Coconut ladoos

* Peanut Jaggery Ladoos

* Mango Coconut Ladoos

* Coconut Badam Ladoos

* I have compiled some of my easiest sweet recipes. They are all sweets that can be made within 15 mins. Hope it will be helpful for you.

Easy Sweets Collection

* Other dishes with Jowar flour that I make regularly:

* Jowar flour Idli

* Jowar flour Dosa

* Instant Jowar flour Dosa

* Jowar Vegetable Bhakri

Dosa corner, Millet recipes

Instant Jowar flour Dosa | Easy Sorghum millet dosa

November 5, 2023 Healthy Cooking with Mitha 6 Comments

I have been going completely crazy this cricket season rekindling all my childhood memories of watching the world cup with my parents and brother. My kids are wondering what happened to Amma 😄 when I shout “India, India” while cheering for our team. 😍 Right now when Virat Kohli finally made his 49th ODI century which I was eagerly waiting for, that too on his birthday today, I wanted to write it in my blog to share my happiness here.

Amongst all this, I don’t feel like cooking at all and am glued to the TV, not wanting to miss any 4 or 6 when our team bats and not wanting to miss any wickets by our amazing bowlers. 😍 But since I am still a mother 😄, I have to cook and that’s when this instant dosa comes handy. I have been making Instant Jowar dosa since few months now and my kids love it.

It becomes a quick snack when they come back from school. Also a very filling breakfast, easy to make and healthy too. Hope you all try and love it too. Do let me know if any doubts and it will be a pleasure to help. Happy and healthy cooking ❤️

RECIPE:

1 Cup = 240 ml

Ingredients: { Makes about 10 to 12 dosas }

2 Cups Jowar flour/ Sorghum millet flour

Salt to taste

About 3 to 3 1/4 cups water

1 medium sized Onion

3 Green chillies

1/4 Cup finely chopped Coriander leaves

For seasoning:

1 Tbsp Ghee or Oil

1 tsp Mustard seeds

1 tsp Cumin seeds/ Jeera

1 tsp whole Peppercorns

Few curry leaves

Step by step recipe:

1. Take 2 Cups Jowar flour in a vessel and add 3 Cups water. Mix using a whisk to remove lumps and make a smooth batter. Add salt and mix well. (Adding one cup of water at a time helps in less lumps in the batter)

**Batter consistency is thinner than regular dosa batter**

2. Now add finely chopped onion, Coriander leaves and green chillies into the batter.

Also prepare seasoning in a small pan by heating ghee, splutter mustard seeds, add cumin seeds, pepper and curry leaves. Fry for few seconds. Remove from flame.

3. Mix the seasoning into the batter. Batter is ready to make dosas instantly.

4. Heat a good quality non stick pan or a well seasoned cast iron pan. It’s important for the dosas to come out easily as it’s thin dosas. Add about two ladles of the batter into the pan, making sure the flame is high. Start adding the batter in the edges of the pan and then add in the middle.

This is the first dosa from the batter. It looked a little thick. So I added 1/4 Cup water more to the batter.

5. Allow it to cook on high flame till the surface cooks completely and edges turn crisp. If needed, you can turn the flame to medium if the dosas turn black underneath. Add ghee or oil on the edges of the dosa. Now fold and remove from flame.

6. Dosa is ready to enjoy with a chutney of your choice. Repeat the same with the rest of the batter.

Notes:

* I have never refrigerated this batter. So don’t know how it will be if refrigerated. Since it’s easy to make, I make fresh batter each time and use it up the same day. You can keep the batter at room temperature for few hours though. It won’t spoil. I sometimes make the batter in the morning and use it as evening snack.

* For me, 2 Cups Jowar flour and 3 1/4 Cups water yields perfect batter. Depending on your flour brand , it might vary a little for you.

* I keep a little batter separate without green chillies for the kids.

* A good quality non stick pan or well seasoned cast iron pan is necessary for the dosas to come out perfectly.

* If the dosas come out thick and you prefer it that way, you can still make it but cook it both sides. For thin dosas, only one side cooking with suffice.

* Other dishes that I make with Jowar flour regularly:

Jowar dosa with Urad dal

Jowar Idli

Jowar Vegetable Bhakri

* You can also try all my “no rice” dosas which includes instant varieties of dosas and also millet based ones.

“No rice” Dosas Compilation

Idli Stand, Millet recipes

Jowar Idlis | Idlis with Urad dal and Jowar flour

September 21, 2021 Healthy Cooking with Mitha 7 Comments

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Had been wanting to add this recipe on the blog since long and so glad I am finally writing this today. As mentioned in my last couple of blogs, my daughter’s school has started. So after sending her in the morning and finishing breakfast for the rest of us, I get some free time to do what I love to do. ❤️

So I have been making some fun reels on Instagram combining my kids’ videos and pictures with my favorite songs in the background. Love how they come out. ❤️ You can check them in my Insta handle @healthycookingwithmitha if you want. Some cute memories from my life. 😍

After my daughter comes in the afternoon, I get busy with feeding her, helping her with her homework and also taking tuitions for a boy who comes for an hour every evening. Love teaching the boy and I am learning so much new from the current syllabus too. Post that follows my outdoor walks and playtime with the kids which refreshes me a lot. Early dinner and a good 8 hours sleep too which gives the required rest to my body. This is how my day passes nowadays and enjoying it a lot. ❤️

Coming back from my life to these idlis 😀, after Ragi flour, Jowar flour has been accepted well by my kids and these idlis are what I make regularly for them. They turn out super soft, really tasty and are very nutritious as well. Hope you all try and love it. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Makes about 20 idlis }

1 Cup Urad dal ( I use split ones )

2 Cups Jowar flour/ Sorghum flour

About 1 Cup water to make the batter

Salt to taste

Step by step recipe:

1. Soak 1 Cup Urad dal in enough water for about 4 hours. Drain the soaked water and grind using fresh water to a smooth paste. Add as little water as possible while grinding. Pour into a large preferably steel vessel.

2. Now add 2 Cups Jowar flour into the batter.

3. Now add about 1 Cup water and make a thick batter free from lumps. The amount of water to add depends on the consistency of the Urad dal batter. I make a very thick Urad batter. So it takes me 1 Cup water to bring the batter to thick consistency. Add salt, mix well with hands and keep aside covered for fermentation for atleast 8 hours.

4. After fermentation, pour the batter into greased idli moulds.

5. Steam for 20 mins or till a knife inserted in the center of the idli comes clear.

6. Serve hot with a chutney of your choice.

Notes:

* I make a simple ginger chutney with these idlis. Grind about 1 Cup Coconut with 3 green chillies, a small piece of ginger, a tsp of tamarind paste, salt and water to a smooth paste. Season mustard seeds and curry leaves in coconut oil and pour over the chutney. Mix well.

* The ratio of Urad to Jowar flour is perfect for me as I grind in mixie. For those of who grind in grinder, you may need a little bit more of the Jowar flour as in grinder, the Urad batter is more.

* An important tip while making these idlis is to NOT add much water both while grinding the Urad dal and also while mixing the Jowar flour. Add water to make a thick batter, thicker than dosa batter. If made a thin batter, the idlis don’t come out as fluffy but you can still make dosas from it.

* This batter can also be used to make dosas.

* I also make Jowar flour dosas. You can check the recipe here – Jowar flour dosas.

* These bhakris from Jowar flour also come out very tasty – Jowar Vegetable Bhakri

* For all Millet recipes – MILLET RECIPES

* For all Idli recipes – VARIETY IDLI RECIPES

Dosa corner, Millet recipes, Snacks

Jowar Vegetable Bhakri

January 15, 2021 Healthy Cooking with Mitha 6 Comments

I have mentioned before that I always believe in following our age old traditional recipes for a healthy lifestyle. So when I found a youtube channel through food groups named NK Food & Lifestyle by Mr Krishnamurthy Setty sharing similar beliefs as mine, I felt happy and subscribed instantly.

I don’t follow many channels just for the sake of it, but only those whom I really feel are worthy enough (I am choosy that way 😄). This channel is in Kannada language showcasing Uttar Karnataka dishes, which makes me even more interested being from the south part of Karnataka. All their recipes are unique, simple and healthy, making me want to try that time itself.

This Jowar Bhakri, which they call as thalipittu was tried following their video, even though I chose to make it as thick ones rather than thin as my kids prefer that way and it’s easier too (for the busy mommy me 😀). My kids, specially my 2 year old son loved it so much that he became a fan of it. Can you believe this has radish too in it which goes into the tummy in a secret way 😁. We all loved it very much. A must try recipe for sure!

On a side note, I read something which made me think a lot (me and my best friend – my thoughts 😅). I was reading about how we should be kind and supportive even to strangers as we don’t know what they must be going through. We all have that facade which we show to the world but inside we might be suffering which is hidden deep inside us. So, as much as possible we must show empathy towards everyone. Have you ever noted how kindness showed by a stranger increases your faith in humanity? And what if you were the person who was kind to someone whom you don’t even know, without expecting anything in return? Doesn’t that make you happy?

That happiness is what I feel while sharing about Mr Krishnamurthy Setty’s youtube channel. He thanked me many times when I shared my feedback and said I would be writing about his channel on my blog. The way he expressed gratitude made me confident that I am on the right path.

So, support everyone, even strangers without expectations and love your loved ones with all your heart without conditions. Though expectations are human nature and unconditional love is not easy at all, once we experience it, we understand life fully. ❤️

After this long heartfelt writeup, here’s sharing the recipe with all of you. Do try. This comes out very delicious. Happy and healthy cooking!

RECIPE:

Recipe adapted from: NK Food & Lifestyle

Ingredients: {Makes about 7 to 8 thick Bhakris}

1 Cup Jowar flour

3/4 Cup Whole wheat flour

1/2 Cup Chickpea flour or Besan

1/4 Cup finely grated Radish

1/4 Cup finely grated Carrot

1/4 Cup finely grated Cucumber

1/4 Cup finely chopped Onion

1/4 Cup finely chopped Coriander leaves

2 to 3 Green chillies

Salt to taste

Ghee to cook the Bhakris

Step by step recipe:

1. Take Jowar flour, wheat flour, chickpea flour and salt in a bowl.

2. Now add finely grated Radish, carrot, cucumber and finely chopped onion, coriander leaves and green chillies.

3. Mix everything once with hands so that the veggies mix well into the flours. Now if making thalipeet, add very little water and make into a soft dough. Since I made Bhakris, I added water to bring it to a thick dosa batter consistency (about 1 1/2 to 2 Cups of water).

4. Now heat a dosa pan and add a ladle of dosa in the center of the pan. Spread to make a thick dosa. Drizzle ghee over the surface.

5. When the surface cooks, flip and cook for about 1 to 2 mins.

6. Serve hot with butter and a chutney of your choice.

Notes:

* I refrigerate the leftover batter for use the next day. It lasts well and there is no taste change in the Bhakris.

* Skip radish if you don’t have but it’s a great way to include the vegetable in your diet as you can never find out that the bhakris have radish in it.

* I have not tried these Bhakris without wheat flour. So can’t say about the result.

* Chickpea flour gives a good flavour to this. So don’t skip it.

* You can spread it like thalipeet but I find them making like Bhakris easier.

* Cook both sides well as this takes time to cook than regular Bhakris due to Jowar flour in it.

* I served these with Coriander leaves chutney. For the chutney, grind together coconut with green chillies, ginger, coriander leaves, salt with little water to a smooth paste. Season in coconut oil with mustard seeds and curry leaves.

* You can check all my bhakri recipes in this recipe compilation post.

* Other recipes with Jowar flour:

Jowar Idlis

Jowar Dosa

* All my Millet based dishes : Millet recipes collection

Dosa corner, Konkani Recipes, Millet recipes, Recipe collections

Collection of “no rice” dosa recipes

January 6, 2021 Healthy Cooking with Mitha 21 Comments

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My regular readers know how much my kids love dosas. So much that anyday you come to my home, you will find dosa batter ready, either fermenting or in the fridge (and if you don’t find it, don’t worry, I can magically make some instant dosas for you too 😍). It is also very handy for those sudden hunger demands by the kids, especially my son who feels very hungry after his evening nap and says, “Amma, bobbo jayi.” (I want dosa in baby Konkani 🤩)

We have a little game after he wakes up where he being held in my arms, shows me the way to the kitchen and points to what he wants to eat. I purposely do a little wiggly kind of walk (the never growing child in me 😅) to make him laugh and that brightens him up. Then it finally ends in him pointing to dosa batter bowl. So I always have any one variety of dosa batter ready for him (my little “bobbo” lover boy ❤️).

My readers also love the dosa recipes that I post and always request for more “no rice” dosa recipes. So I decided to finally compile all my dosas which don’t contain rice and I was surprised to find that I had so many of them. This is one compilation I enjoyed making as it was like playing treasure hunt with my blog. 😂 Hunting dosa recipes without rice which is indeed no less a treasure for my readers requesting for it (sorry for the poor joke 😬).

Anyhow, hope this is useful to all of you. Happy and healthy cooking! Enjoy dosa making! (That rhymed!) 😄

Instant “no rice” Dosas/ Bhakris:

1. Rava Bhakri/ Instant Semolina dosas: These are one of the oldest variety of Konkani breakfasts and my family favorite too. If I forget to soak for regular dosas, Rava Bhakri it is for breakfast the next day. Also makes for a quick snack option. Tastes oh so heavenly with butter. ❤️

Recipe here: Rava Bhakri/ Instant Semolina dosas

2. Instant Cucumber dosas: This is a variation to rava bhakri with the addition of grated cucumbers which makes it even aromatic and healthy along with being super delicious. When I have to finish off those leftover cucumbers, I make these dosas.

Recipe here: Instant Cucumber dosas

3. Eggless Tomato Omelette: Being from a vegetarian family, the only Omelette we knew as a kid was this eggless Tomato Omelette which Amma made with loads of love. She always made sure I got the omelette with the maximum number of tomato pieces in it. 😍

Recipe here: Eggless Tomato Omelette

4. Instant Oats Vegetable Bhakri: This is our favorite evening snack and is super filling too. Best way to get oats and veggies in our diet. Add loads of green chillies and coriander leaves. Tastes super yummy with butter and simple coconut chutney. ❤️

Recipe here: Instant Oats Vegetable Bhakri

5. Instant Oats Poha dosas: A soft yet delicious dosa which can be made instantly yet tastes like regular dosas. Awesome combination with sambar making it a complete meal in itself.

Recipe here: Instant Oats Poha dosas

6. Instant Jowar Vegetable Bhakri: These Bhakris contain a mix of radish, carrots, cucumbers along with Jowar flour but still comes out so tasty. A very healthy and filling evening snack that I make always. You can make them as thalipeet too.

Recipe here: Instant Jowar Vegetable Bhakri

Dosas which don’t need fermentation:

1. Moong sprouts and Oats dosas: My kids don’t eat sprouts as it is, so this is my way to include sprouts in their diet in their favorite way, the dosa way! 😄 The way our brain works overtime in motherhood. 😂😂 Turns out so delicious too! No fermentation required makes it very easy too.

Recipe here: Moong sprouts and Oats dosas

2. Masoor dal dosas: One of the most tried and loved recipe by my readers. Try masala dosa with this and it tastes amazing. ❤️

Recipe here: Masoor dal dosas

“No rice” Dosas with millet flours:

1. Ragi Set Dosas: A dosa that I make atleast weekly once to include the wonder millet, Ragi in our diet. Turns out so soft and delicious. My daughter calls it “chocolate” dosas since she was a baby and even now at almost 6 years. 😍

Recipe here: Ragi Set Dosas

2. Urad – Jowar flour dosas: I feel this is the best way to include Jowar flour in our diet. Yet another weekly once breakfast in my house as kids love it. Kids food preferences rule in my house. 😀

Recipe here: Urad – Jowar flour dosas

“No rice” dosas with Whole Millets

1. Bajra Moong dal dosa: This is the crispiest dosa that I have ever made and you can never say it does not have rice in it. Also combines the goodness of Bajra with moong dal.

Recipe here: Bajra Moong dal dosa

2. Little Millet dosa: A very healthy yet tasty dosa with Little millet. Great idea to include this variety of millet in your diet.

Recipe here: Little Millet dosa

Other “no rice” dosa recipes:

1. Oats mixed dal dosas: A dosa for which I have got many compliments from readers for making them so evenly and also for the gorgeous colour. One of my readers have even commented that it looks machine made and there’s magic in my hands that it has been crafted to perfection. 😀 So these dosas are indeed very special for me. ❤️

Recipe here: Oats mixed dal dosas

2. Broken wheat Mixed dal dosas: These are one of my recent additions on the blog but tried and loved by so many of my readers. They loved how healthy yet tasty it turns out without missing rice in the dosa at all.

Recipe: Broken wheat Mixed dal dosas

3. Urad whole moong dosas: These are my favorite because I can make both idlis and dosas with this batter. Also a great way to include whole moong in my kids’ diet as they don’t eat moong as it is.

Recipe here: Urad whole moong dosas

4. Urad wheat flour dosas: This was my last recipe that I posted on the blog. Learnt it from my friend Vinanti and have turned out to be my kids’ favorite. They eat more dosas (touchwood!) when I make them. I absolutely love the gorgeous colour that it turns out. ❤️

Recipe here: Urad wheat flour dosas

5. Barley Urad dosas: These dosas are so soft and delicious, you could never say it has the healthy Barley grain in it. One of the most regularly made dosas in my house lately.

Recipe here: Barley Urad dosas

You can check all my dosa recipes here: DOSA CORNER

You can check all my idli recipes here: IDLI STAND

I have made two other recipe collections. You can check them out.

Oats recipes Collection:

Healthy Cakes and Bakes:

Healthy sweets that can be made under 15 mins:

Millet recipes

Urad – Jowar dosa | No rice dosa

November 29, 2020 Healthy Cooking with Mitha 15 Comments

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.

***Love it when well fermented batter welcomes me in the morning*** 😍

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