Jowar (Sorghum Millet) Dosa & Ponganalu
Vegan & Nutritional and wholesome Dosa and finger food Ponganalu with healthy Jowar & No rice...
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.