Whole jowar dosa – is a delicious and nutritious alternative to traditional rice-based dosas. Rich in fiber and protein, vegan and gluten-free, aids in weight-loss and diabetic friendly. It supports digestive health and keeps you feeling full longer.

Dosa is a beloved Indian crepe traditionally made with rice and urad dal. Renowned for its crispy texture and delightful flavor, it stands out as one of India’s most famous culinary treasures, cherished not only within the country but also across the globe.

The use of whole grains lends a delightful texture and earthy flavor, making it a satisfying dish for breakfast or as a snack. Pair it with chutneys or sambar for a wholesome meal that caters to a variety of dietary needs, including gluten-free and vegan options. Enjoy the health benefits and unique taste of this traditional dish!

With this batter, you can create not just delicious dosas, but also delightful ponganalu or gunta ponganalu by incorporating a variety of vegetables.

Ponganalu / appe / paddu – made from jowar batter are a delightful twist on traditional Indian snacks. Crispy on the outside and fluffy within, these dumplings are a fantastic way to enjoy the nutritional benefits of sorghum. Enriched with fresh vegetables, they offer a burst of flavor and texture in every bite. Perfect for breakfast, lunch, dinner or as a tea-time snack, ponganalu are sure to please everyone at the table, making them a wholesome and satisfying addition to your culinary collection. Enjoy them fresh and hot for the best experience!

These ponganalu make a fantastic option for lunch boxes as well. Their compact size and delicious flavor make them easy to pack and enjoy on the go. Plus, they can be paired with a variety of chutneys or dips, ensuring a wholesome and satisfying meal that kids and adults alike will love!

Finally, I encourage you to explore my other indian Dosa recipes collection alongside this post on Jowar Dosa.

For more Jowar recipes:

I would love to know if you made this Jowar Dosa Tag me on Instagram or Facebook and please give it a star rating below!

Jowar (Sorghum Millet) Dosa & Ponganalu

Sireesha

Vegan & Nutritional and wholesome Dosa and finger food Ponganalu with healthy Jowar & No rice…

Print Recipe Pin Recipe

Prep Time 2

Cook Time 15

soak time 10

Total Time 17

Course Breakfast, dinner, evening snack, lunch, lunch box, Snack

Cuisine Indian

Equipment

1 cast iron or non-stick pan
1 appe pan

Ingredients

For Dosa

2 cups whole jowar / sorghum millets
1 cup whole urad gota skinned
2 tsp methi / fenugreek seeds
¼ cup poha

Ponganalu

dosa batter
onion finely chopped
carrot grated
curry leaves chopped
cilantro chopped
green chilly paste
jeera (cumin seeds)
salt to taste

Instructions

Jowar Dosa

Rinse the whole jowar and urad gota separately under running water. Soak them in water for 9-10 hours or overnight. Soak the poha for just 15 minutes before grinding.
Drain the soaked grains and dal. Using a blender or wet grinder, start by grinding the jowar until it’s about halfway done. Then, add the soaked urad gota, methi seeds, and poha, continuing to blend until you achieve a slightly coarse batter.
Allow the batter to ferment for 8-12 hours in a warm place.
Heat a non-stick skillet or cast-iron tawa over medium heat. Sprinkle a little water and wipe the griddle with a cloth or paper napkin.
Pour a ladleful of batter onto the hot pan and spread it in a circular motion to form a thin dosa.
Drizzle a little oil around the edges and on top.
Cook for about 1 minute until the bottom is golden brown. You don't need to flip and cook on other side.
Serve hot with coconut or peanut chutney, sambar, or ginger pickle.

Jowar Ponganalu

In a mixing bowl, take the jowar batter and add finely chopped onions, grated carrots, chopped curry leaves, cilantro, cumin seeds, green chili paste, salt, and soaked chana dal. Mix well until all ingredients are evenly combined.
Preheat a ponganalu or appam pan over medium heat. Lightly grease each cavity with oil to prevent sticking.
Once the pan is hot, pour a spoonful of the batter mixture into each cavity, filling them about three-quarters full. You may drizzle a little oil around the edges for added crispiness.
Cook for about 2-3 minutes until the bottoms turn golden brown. Using a skewer or spoon, carefully flip each ponganalu to cook the other side for another 2 minutes, until they are golden and cooked through.
Ensure that they are cooked all the way through. You can insert a toothpick to check; it should come out clean.
Remove the ponganalu from the pan and serve them hot with coconut chutney or peanut chutney, or ginger chutney or podi.
Enjoy your delicious and nutritious ponganalu!

Notes

Ensure the jowar is well soaked for at least 9-10 hours or overnight. This helps soften the grains, making them easier to grind and resulting in a smoother batter.
Any leftover batter can be stored in the refrigerator for up to 3-4 days. Stir well before using.
For ponganalu, Feel free to experiment with different vegetables like spinach, bell peppers, soaked moong dal, or corn for added flavor and nutrition.
Adjust the heat as needed while cooking to avoid burning the dosas or ponganalu.
You can substitute green chili paste with finely chopped green chilies in the batter for a fresh, spicy kick. Adjust the quantity to suit your heat preference!
You can insert a toothpick; it should come out clean when they are cooked through.
You can make dosa out of ponganalu batter also, just by adding little water to get pouring consistency.

Keyword appe, gunta pongadalu, jonna dosa, jonna ponganalu, jowar dosa, paddu, ponganalu, sorghum millet dosa, sorghum millet recipes, sorghum ponganalu

Step by step photo instructions

Jowar Dosa

Rinse the whole jowar and urad gota separately under running water. Soak them in water for 9-10 hours or overnight. Soak the poha for just 15 minutes before grinding.

2. Drain the soaked grains and dal. Using a blender or wet grinder, start by grinding the jowar until it’s about halfway done. Then, add the soaked urad gota, methi seeds, and poha, continuing to blend until you achieve a slightly coarse batter.

3. Allow the batter to ferment for 8-12 hours in a warm place.

4. Heat a non-stick skillet or cast-iron tawa over medium heat. Sprinkle a little water and wipe the griddle with a cloth or paper napkin.

5. Pour a ladleful of batter onto the hot pan and spread it in a circular motion to form a thin dosa.

6. Drizzle a little oil around the edges and on top.

7. Cook for about 1 minute until the bottom is golden brown. You don’t need to flip and cook on other side.

8. Serve hot with coconut or peanut chutney, sambar, or ginger pickle.

Jowar Ponganalu

In a mixing bowl, take the jowar batter and add finely chopped onions, grated carrots, chopped curry leaves, cilantro, cumin seeds, green chili paste, salt, and soaked chana dal. Mix well until all ingredients are evenly combined.

2. Preheat a ponganalu or appam pan over medium heat. Lightly grease each cavity with oil to prevent sticking.

3. Once the pan is hot, pour a spoonful of the batter mixture into each cavity, filling them about three-quarters full. You may drizzle a little oil around the edges for added crispiness.

4. Cook for about 3-4 minutes until the bottoms turn golden brown. Using a skewer or spoon, carefully flip each ponganalu to cook the other side for another 2-3 minutes, until they are golden and cooked through.

5. Remove the ponganalu from the pan and serve them hot with coconut chutney or peanut chutney, or ginger chutney or podi. Enjoy your delicious and nutritious ponganalu!