Jowar Dosa – Sorghum Millet or Finger Millet (and Chutney) By Chef Aditya Nair

Ingredients:

  • Sorghum flour (or finger millet flour) – 300 g
  • Water – 750 ml
  • Onion (finely chopped) – 100 g
  • 2 to 3 Fresh green chilies (finely chopped)
  • A few sprigs Fresh coriander leaves (finely chopped)
  • Cumin (roughly crushed) – 2 tsp
  • Black Pepper (roughly crushed) – 1 tsp
  • Salt – to taste
  • Oil – As required for cooking

Method:

  1. In a large bowl add the millet flour and enough water to mix to a smooth paste without any lumps.

  2. Add in the rest of the water and mix well and rest for 10-15 minutes. The batter will be watery and very fluid

  3. Add the rest of the ingredients.

  4. Heat a seasoned griddle (preferably cast iron but non-stick works well too) until very hot. Pour 1 cup of batter on the griddle and spread as best as you can. The batter will spread to form a lacey lattice.

  5. Drizzle a little oil all over the dosa and allow to cook and turn golden and crisp. Once cooked you will notice that the dosa starts releasing itself from the edges. No need to cook on the other side. Once golden and crisp, fold over to half and serve with a delicious onion tomato chutney.

  6. If using finger millet, the dosa will be a lovely chocolate brown and not golden.

Onion Tomato Chutney

1 large Onion (Roughly chopped) 

1 large Tomato (Roughly Chopped)  

6 Dry red Guntur chilies 

3 to 4 sprigs Curry leaves 

Salt to taste 

1 tsp Sugar

2 tbsp Oil

 

To temper 

1 tbsp Coconut Oil

1 tsp Mustard seeds 

1 sprig Curry leaves

 

Steps:

  1.     In a hot pan add the oil and allow to smoke slightly. Add the roughly chopped onion and allow to char before stirring. Allow to further char and soften. Salt can be added at this stage to help soften the onions faster.
  2.     Once onions are soft add in the curry leaves and the red chilies and allow chilies to roast but not burn.
  3.     Add in the chopped tomato and allow to wilt down completely. Take off heat and add in the sugar. Grind to a paste. The chutney should be ground to a slightly coarse consistency and should not be pasty. 
  4.     To temper splutter mustard in hot coconut oil, take of the heat and add in curry leaves
  5.     Serve chutney topped with the tempering.

 

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