Name: Sorghum Flour Dosas recipe by Zeenath Fathima at BetterButter
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 5
Ingredients: Sorghum flour a cup; Rice flour a cup; Onion finely chopped 1; Green chillies finely chopped 3; Coriander leaves chopped a fistful; Curry leaves also chopped few; Salt to taste; Cumin seeds a tsp; Ginger paste or grated fresh ginger a tsp; For the split gram chutney,,; Split gram 1/2 a cup; Coconut powder 2 tbsp; Salt to taste; Green chillies 2; For the tempering,,; Curry leaves and black mustard seeds along with 3 dry red chillies; Oil a tbsp

ABOUT Sorghum Flour Dosas RECIPE

Healthier and yummier.. makes for an excellent iron rich food for your family. Jowar as it is called in Hindi, it's gluten free and is thus very healthy. Good for people who suffer from stomach problems and ulcers. It's rich in Iron and Phosphorus.

Ingredients Serving: 5

Sorghum flour a cup
Rice flour a cup
Onion finely chopped 1
Green chillies finely chopped 3
Coriander leaves chopped a fistful
Curry leaves also chopped few
Salt to taste
Cumin seeds a tsp
Ginger paste or grated fresh ginger a tsp
For the split gram chutney,,
Split gram 1/2 a cup
Coconut powder 2 tbsp
Salt to taste
Green chillies 2
For the tempering,,
Curry leaves and black mustard seeds along with 3 dry red chillies
Oil a tbsp

Instructions

Prepare a slightly thinner batter than the regular dosa batter.
Mix well and start making right away or wait for 10 mins before proceeding. Always cook the dosa on medium flame.
Don't try to spread much, just pour like we do for rava dosa.
Cover it up after applying oil on to the dosa and it's corners.
Once done flip it on to the other side.
Make all in a similar fashion. It takes 3 mins each for every dosa you make. But trust me, it's worth the effort.
Serve them hot with any chutney of your choice.
I served them with split gram and coconut chutney.
Roast the dal and the coconut on a low flame along with the minced garlic pod
Add the chillies and grind to a paste using little water. You can adjust the water quantity accordingly. I added 3 to 4 tbsp water.
Adjust the salt and add the tempering to it.
It's done. Enjoy with your dosas or idlis.

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