Jowar Dosa

🔥 Prep

• Rinse the 100 g urad dal and 1 tsp fenugreek seeds, then soak them together in enough water for 4 hours or overnight.
• After soaking, drain the dal and fenugreek, then grind them into a smooth batter using a little water as needed; set aside.
• In a large bowl, combine the 200 g jowar flour with the ground urad dal batter, adding water gradually to achieve a pouring consistency similar to pancake batter.
• Stir in the 1.5 tsp salt and let the batter rest, covered, for 30 minutes to allow slight fermentation (optional but improves texture).

🔥 Cook

• 1. Heat a non‑stick skillet or cast‑iron tawa over medium heat until a few drops of water sizzle and evaporate instantly.
• 2. Lightly grease the surface with about 5 ml of the 40 ml oil using a brush or paper towel.
• 3. Pour a ladleful (≈60 ml) of batter onto the center of the hot skillet and immediately spread it in a circular motion to form a thin crepe, about 8‑inch diameter.
• 4. Drizzle a few drops of oil around the edges and cook for 2 minutes until the underside turns golden brown and lifts easily.
• 5. Flip the dosa with a spatula and cook the other side for 1 minute until lightly spotted.
• 6. Transfer the cooked dosa to a plate and repeat steps 2‑5 for the remaining batter, re‑greasing the skillet as needed.
• 7. Keep the dosas warm by covering them with a clean kitchen towel while you finish the batch.

🔥 Serve

• Serve the jowar dosas hot with coconut chutney, tomato‑onion chutney, or a side of sambar.
• Pair with a dollop of ghee or a splash of extra oil for added richness, if desired.
• Accompany with a wedge of lemon and a sprinkle of chopped coriander for freshness.