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Instant Jonna Attu / Jowar Dosa / Sorgham Crepe

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:5 mins   Cuisine:Indian

This is an Instant Dosa / Crepe recipe, which requires just 2 main ingredients to make them quickly yet remarkably filling and tasty.

I made them for dinner during these holidays. And we all thoroughly devoured them with just the spicy chutney as a condiment. Definitely, give a try and do let me know!! 🙂 

Jonna / Jowar / Sorgham is the 5th most produced GRAIN, besides wheat, rice, barley and corn. 

Health Benefits of Jowar / Sorgham / Jonna

It gives amazing benefits to our health. Most importantly, its Gluten free. Its high in fiber, rich in protein, best suitable grain for diabetic patients. Apart from all these, it has high levels of nutritional value, calcium and iron. Who would not try and stick to recipes with such a grain suitable for all diets?? 

Before starting to cook, don’t forget to see the Tips mentioned at the end. 

Recipe for Chutney in the pic⇒  Coconut Spicy Red Chutney

Chutney Recipes Collection here⇒  Chutney / Pachchadi / Dip

Breakfast Recipes Collection here⇒ Breakfast / Tiffin

Related Posts⇒  

  1. Tri-Dal Uthappam / Tri-Lentil Savoury Pancakes (No Grain) (Keto)
  2. Oil Free – Healthy Dosa / Without Oil Dosa
  3. Weight Loss Food / Low Carb Recipes

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Ingredients:

  • Jonna Pindi / Jowar / Sorgham Flour – 1 cup
  • Biyyappindi / Rice Flour – 1 cup
  • Water – 4 to 5 cups
  • Jeera / Whole Cumin Seeds – 2 teaspoons
  • Fresh Coriander –  5 to 6 twigs
  • Salt – 1 teaspoon / as per taste
  • Green Chillies – 5 (small size)
  • Onions – 3 (small size)
  • Cooking Oil – 4 tablespoons / as required

Special Ingredients:

  • Green Chillies
  • Cumin Seeds

Step wise pics Procedure for Jowar / Sorgham Dosa / Jonna Attu:

PREP WORK:

  • Finely chop the onions, green chillies and coriander leaves.
  • In a wide, suitable mixing bowl take the jonna / jowar / sorgham flour and rice flour along with salt.
    Rice flour on the left, Jonna / Jowar / Sorgham flour on the right
  • Add the water slowly and using hands / fork / whisker, gently mix the flours with water.
  • Transfer the jeera / cumin seeds and chopped green chillies, onions and coriander leaves into the bowl.
    Jeera / Cumin Seeds, Chopped Green chillies, Onions and Coriander Leaves added to the flour batter
  • Mix up everything again, the dosa / crepe batter is ready.

TO MAKE DOSA / CREPE:

  • Put a dosa griddle / crepe pan on stove top under high flame.Let it heat to its best.
  • Sprinkle some water over the pan and wipe it off with a sliced onion or rolled kitchen towel. 
  • Mix the batter again, and using a ladle slowly pour the batter onto the pan.
    Dosa / Crepe batter gently poured onto the very hot dosa / crepe pan
  • Drizzle  ¼ to ½ teaspoon of oil all throughout and in the middle of the dosa. Leave it for about 2-3 mins.
    Dosa / Crepe flipped over the other side
  • Using a spatula gently turn the dosa/crepe to the other side.
  • Leave it for 1 more min (or) till it has turned crispy (as desired).
    Perfectly cooked Jonna Attu / Jowar Dosa / Sorgham Crepe
  • Then take the dosa / crepe onto a serving plate.
  •  Repeat the same for the rest of the batter. Done!!
    Jonna Attu / Jowar Dosa / Sorgham Crepe served with Spicy Chutney as a condiment

Tips:

  • The above measurements makes 20 dosa / crepe approximately.
  • Adjust the salt & spice as per your taste.
  • Mix the batter thoroughly, for every dosa/crepe before pouring the batter onto the pan.

Result:

  • These attu / dosa/ crepes were as thin as paper in texture.
  • Combination of these simple dosa and spicy chutney was really aweome.
  • These can be had as it is, even without any condiment.
  • Recipe for Chutney in the pic⇒  Coconut Spicy Red Chutney
    Jowar Dosa / Sorgham Crepe served with Coconut Spicy Red Chutney

Ingredients on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Instant Jonna Attu/Jowar Dosa/Sorgham Crepe

VegCookBook by Praveena
Instant,mix & make,no grind,no fermenting, vegan,gluten free,diabetic friendly,breakfast made with jowar / sorgham flour.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast, Dinner
Cuisine Indian
Servings 20 Dosas / Crepes

Equipment

  • Dosa Pan / Pan Cake griddle

Ingredients
  

  • 1 cup Jonna Pindi / Jowar / Sorgham Flour
  • 1 cup Biyappindi / Rice Flour
  • 4 to 5 cups Water
  • 2 teaspoons Jeera / Whole Cumin Seeds
  • 5 to 6 twigs Fresh Coriander
  • 1 teaspoon Salt (or as per taste)
  • 5 count Green Chillies
  • 3 count Onions (small size)
  • 4 tbsp Cooking Oil (or as required)

Instructions
 

PREP WORK:

  • Finely chop the onions, green chillies and coriander leaves.
  • In a wide, suitable mixing bowl take the jonna / jowar / sorgham flour and rice flour along with salt.
  • Add the water slowly and using hands / fork / whisker, gently mix the flours with water.
  • Transfer the jeera / cumin seeds and chopped green chillies, onions and coriander leaves into the bowl. Mix up everything thoroughly.

TO MAKE DOSA / CREPE:

  • Put a dosa griddle / crepe pan on stove top under high flame.Let it heat to its best.
  • Sprinkle some water over the pan and wipe it off with a sliced onion or rolled kitchen towel.
  • Mix the batter, using a ladle slowly pour the batter onto the pan.
  • Drizzle ¼ to ½ teaspoon of oil all throughout and in the middle of the dosa. Leave it for about 2-3 mins.
  • Using a spatula gently turn the dosa/crepe to the other side.Leave it for 1 more min (or) till it has turned crispy (as desired).
  • Gently remove the dosa / crepe onto a serving plate. Repeat the same for the rest of the batter. Done!!

Notes

Please see the MAIN POST for step wise pics & tips!
Keyword iabetic friendly breakfast recipe, jowar dosa recipe, sorgham flour crepes

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