Jowar Dosa

Steps

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1. 1
   Place jowar in a bowl, add enough water and wash it well several times. Discard the water and add fresh water to soak for about 6 hours.
   ▶ ≈0:32
2. 2
   In another bowl, add urad dal, raw rice and fenugreek seeds. Wash them well several times and soak in enough water for about 6 hours.
   ▶ ≈0:58
3. 3
   After 6 hours, transfer the soaked jowar to a blender and gradually add water while grinding until you reach a smooth, fine batter consistency.
   ▶ ≈1:32
4. 4
   Transfer the ground jowar batter to a bowl. Transfer the soaked urad dal and rice to the blender, gradually add water and grind to a smooth, fine consistency by blending in intervals.
   ▶ ≈1:55
5. 5
   Pour the ground urad and rice batter into the bowl with the jowar batter, add salt and mix well until both batters are thoroughly combined.
   ▶ ≈2:28
6. 6
   Let the mixed batter ferment for about 8 hours or leave it overnight at room temperature.
   ▶ ≈2:49
7. 7
   If the fermented batter is too thick, add a little water to reach a pourable consistency. Add another 1/4 teaspoon of salt and mix well until the batter reaches the ideal pouring consistency—not too runny nor too thick.
   ▶ ≈3:06
8. 8
   Heat a griddle on medium flame. Once the griddle is hot, pour a ladle of batter onto it and gently spread it around evenly.
   ▶ ≈3:38
9. 9
   Drizzle a spoonful of ghee around the edges and in the center of the dosa. Using a small brush, gently spread the ghee evenly on all sides.
   ▶ ≈3:53
10. 10
    Once one side is cooked and turns golden and crispy, gently flip it and cook the other side until it is also crispy.
    ▶ ≈4:09
11. 11
    Remove the cooked crispy jowar dosa and serve hot with your choice of chutney such as coconut chutney, tomato chutney, or sambar.
    ▶ ≈4:42