More Indian Recipes
Sorghum Dosa
Ingredients
- 1 cup raw, food-grade whole sorghum (jowar) grain, cleaned; not flour, flakes or pre-cooked grain
- ⅓ cup husked urad dal, whole or split
- 750 ml water, for soaking sorghum
- 300 ml water, for soaking urad dal
- 300 ml fresh water, for grinding; keep another 150 ml available for grinding or thinning after fermentation
- 3 g salt
- 25 ml neutral cold-pressed oil, for the tawa and dosa edges
Make it, step by step
- Use a 240 ml cup. Rinse sorghum and dal separately; soak for 6 hours in 750 ml and 300 ml water respectively. Refrigerate in very warm kitchens.
- Discard soaking waters. Grind dal with about 100 ml fresh water, added gradually, until light and smooth; transfer to a clean bowl twice the batter volume.
- Grind sorghum with the remaining 200 ml grinding water until almost smooth, without hard pieces. Add extra water only as needed; pause if the grinder heats.
- Mix batters, keeping thick but pourable. Cover loosely in a warm spot for 8–12 hours, checking earlier in hot weather.
- When risen, bubbly and mildly sour, stir in salt. Add extra water by tablespoons until easily pourable but coating a ladle; refrigerate if cooking later.
- Heat an oiled tawa over medium heat. Lower heat briefly; spread 70–80 ml batter into an 18–20 cm circle.
- Return to medium heat and drizzle oil around edges. Cook for 2–3 minutes until set and browned underneath; turn for about 1 minute, leaving no wet batter.
- Serve immediately. Gently stir batter and repeat, adjusting heat so each dosa spreads before setting.
Useful tips
- If the batter sets before spreading, lower the tawa heat briefly. If it sticks, wait until the surface sets before lifting.
Cooking and storage
- Do not taste uncooked batter.
Allergens: Urad dal (legume); peanut in groundnut oil; sesame in sesame oil. Check grain, oil and accompaniments.
