Jowar dosa is a healthy twist to the usual one. It is tasty and can be made both crispy and soft. Serve it with chutney and potato sabzi for a good breakfast. Jowar is the Indian name for Sorghum. It is also known as Indian millet, Great millet, Durra and milo. In India, the other names by which it is known are jola, chholam or jonna.

Dosa is one of the favourites of South Indian. A dosa batter in the refrigerator really saves our day ! It is on the weekly menu, and not to mention the many variety that they prepare. Rice is one of the essential ingredients in it, but now different versions are being made. We are more conscious of what we consume, thus dosa with millets has made their way in most kitchens.

Jowar dosa is a healthy twist to the regular one and I am loving it. The taste is not similar but I can vouch that there is not much difference too. Infact, we are loving this variety of millets dosa. It is ideal for breakfast, evening snack or dinner. It is vegan and glutenfree.

What are millets? 

Millets are coarse grains and a repository of high fibre, protein, mineral and vitamins. They are widely grown as cereal crops for fodder and human food. Some millets are fox tail, sorghum, pearl millet, little millet, proso millet and barnyard millet. 

Can one make the same quantity of batter as the regular dosa?

I prefer not to make as the taste varies once the batter gets sour. The regular dosa tastes good.It is better to make these in lesser quantity as for a single use. 

A few other dosa variety that I often prepare Neer Dosa, Rava Dosa,

You can pair them with coconut chutney, green chutney or  Red Onion chutney 

Jowar dosa
Jowar dosa

Here whole grains of jowar are used, they need to be soaked for a longer time. It is advisable to soak before you go to bed at night, but the urad dal, soak it for two hours only. Grind them to a batter and allow to ferment. Thus, pre-planning is essential.

Make a small quantity and preferably finish the batter on the same day. If it remains, finish it the next day, I am doubtful how good it tastes as the usual dosa batter that we use.

Since millet is used here, unlike the regular dosa, these need to be cooked on both sides.

Jowar Dosa

Ingredients:                         Measurement used 1 cup = 150 ml
  • 1 cup jowar
  • 1 cup rice
  • 1 cup urad dal
  • 1 teaspoon fenugreek
  • water for soaking
  • salt
  • oil for roasting
  1. Wash and soak the jowar in water for six to eight hours.
  2. Soak rice separately with methi in it.
  3. Soak urad dal for two hours.
  4. Grind the jowar at first, add rice to it later and let them blend.
  5. After sometime, put urad dal to it. Put some water to the batter if needed. I preferably use the soaked water.
  6. Grind all of them to a smooth batter.
  7. Remove the batter in a wide bowl.
  8. Allow it to ferment for seven to eight hours.
  9. Add salt to the batter, mix it.
  10. Take some batter in another bowl.
  11. Heat a skillet.
  12. Take a spoonful of batter, pour it on the skillet and spread it inside out. A thin crepe can be made.
  13. Drizzle oil, once it roasted, turn it to the other side.
  14. Serve hot with chutney. Potato sabzi too tastes good.
making of jowar dosa
making of jowar dosa

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Jowar dosa
Jowar dosa

Jowar Dosa

Jowar dosa is tasty and healthy twist to the usual dosa. It can be served for breakfast, lunch, evening snack or dinner. 

Course Breakfast, evening snacks, glutenfree
Cuisine karnataka, south india
Keyword dosa variety, glutenfree, jolada dose, jowar dosa, millet dosa, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Fermentation time 6 hours
Total Time 45 minutes
Servings 20 dosas
Author jayashree


  • 1 cup jowar 1 cup = 150 ml
  • 1 cup raw rice
  • 1 cup urad dal
  • 1 teaspoon methi
  • water for grinding
  • salt
  • oil for roasting


  1. Wash and soak the jowar in water for eight hours.

  2. Soak rice separately with methi in it.

  3. Soak urad dal for two hours.

  4. While grinding, at first, put only the jowar in the machine. After sometime, put rice. Add some water. Then later, add urad dal. Grind all of them together to a smooth batter. 

  5. Remove the batter in a big bowl, allow to ferment for six to eight hours.

  6. Add salt to it.

  7. Mix the batter and take some in a small bowl. Heat a skillet, pour a ladle full of batter and spread it inside out to a thin crepe. Drizzle some oil.

  8. Allow to cook. Flip it to the other side. After two minutes, remove and serve.

Recipe Notes

  • Make a small quantity of batter and finish it within a day or two. 

This post is part of the theme #TimeForDoasatHW at Healthy Wellthy Cuisines group. Here are the other dosa varieties by co-bloggers

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  1. olada dosa is a favourite. My hubby asks to add chopped tomatoes and onions layer on the dosa, that’s how he likes it.

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