HomeBREAKFAST RECIPES INSTANT SORGHUM/JOLA/JOWAR DOSA/DOSAY…. using sorghum flour & split black gram flour
10 April, 2018

INSTANT SORGHUM/JOLA/JOWAR DOSA/DOSAY…. using sorghum flour & split black gram flour

Posted in : BREAKFAST RECIPES, DIABETIC FRIENDLY RECIPES, INSTANT MIXES/RECIPES, MILLETS PREPARATIONS, PANCAKE| DOSAY| DOSA| DOSE on by : Divya Suresh

A diabetic friendly, millet recipe for breakfast, using sorghum/jowar flour/jolada hittu & split black gram flour/uddina hittu. A very simple & quick to prepare, instant, healthy breakfast idea. It is also suitable for dinner as well.  The below mentioned quantity of ingredients is enough to make 8 nos., of dosa/dosay of shown size.

 

Some more dosay/dosa recipes in my blog ⇒  ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , masale dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay , Set dosay , Davanagere benne dosay , Plain dosay , finger millet/ragi set dosay/dosa , Whole black gram/uddina kalina set dosa/dosay

You may also like to check  ⇒  Pineapple chutney ,  Pineapple+bengal gram chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) ,  raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney , cabbage/yele kosu chutney , sesame seeds chutney , amla-togari bele chutney

 

 

Ingredients :

  • Jolada hittu/sorghum/jowar flour – 2 cups
  • Split black gram flour/uddina hittu – 1/2 cup
  • Grated fresh coconut – 1/4 cup
  • Coriander leaves – one fist full
  • Green chilli – 2 to 3 or as per taste
  • Curry leaves – 1 tbsp
  • Cumin seeds – 1/2 tbsp
  • Salt to taste
  • Water to make the batter

 

PROCEDURE :

  • Grind together coconut, coriander leaves and green chilli
  • In a bowl/vessel put both the flours, ground paste, cumin seeds, curry leaves, salt  and combine everything well, then add water  little at a time and prepare a thick batter without any lumps

  • Let it sit for minimum 1 hour and then make dosa/dosay by smearing little oil

 

  • Serve with any kind of  chutney