Description

Ingredients

For the Batter:

• 1 cup jowar (sorghum) flour
• 1/4 cup rice flour (for crispiness)
• 1/4 cup curd (yogurt) (moru in Tamil, perugu in Telugu, mosaru in Kannada, doi in Bengali)
• 1/2 cup water (adjust as needed)
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon baking soda (optional, for fluffiness)

For Seasoning:

• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon grated ginger
• 1/2 teaspoon black pepper (optional)
• 1 tablespoon coriander leaves, chopped
• 1 teaspoon oil

For Cooking:

• 2 tablespoons ghee or oil for roasting

Instructions

1. Prepare the Batter:
   • In a bowl, mix jowar flour, rice flour, curd, water, salt, and cumin seeds.
   • Whisk well until smooth and let it rest for 15–20 minutes.
   • Just before cooking, add baking soda and mix gently.
2. 
   

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   Prepare the Seasoning:

   • Heat oil in a pan and sauté onions, green chili, ginger, and black pepper for 1–2 minutes.
   • Add coriander leaves and mix well.
   • Let it cool and add to the batter, stirring evenly.
3. 
   

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   Cook the Dosa:

   • Heat a tawa (griddle) and grease it with oil.
   • Pour a ladleful of batter and spread it in a circular motion to form a thin dosa.
   • Drizzle a little ghee around the edges and cook on medium heat.
   • Flip and cook the other side until golden brown and crispy.
   • Repeat for the remaining batter.
4. 
   

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   Serve & Enjoy:

   • Serve hot with coconut chutney, tomato chutney, or sambar.

Tips:

• Resting the batter helps in better fermentation and texture.
• Add grated carrots or spinach for extra nutrition.
• Use a well-heated tawa to prevent sticking.
• Cook on medium heat for a crispy texture.
• Serve immediately for the best taste.