05 Jun Jowar Poha Set Dosa | Instant Dosa
Though Dosa is a favourite dish all over India, it generally involves prior planning such as soaking, grinding and fermenting. However, here is a healthier and tasty instant dosa made from Jowar flour and Poha. This Jowar Poha Instant Set Dosa makes your life easier by avoiding that rigmarole of pre planning.
What is Set Dosa?
Set dosa is a famous dish from Karnataka in South India. This is always served in set of 2 or 3 and hence it is called set dosa. Normally in restaurants they serve Dosas one per plate. If you want one more dosa, you have to order one more plate. My presumption is perhaps a restaurateur came out with a brilliant idea of serving 2 or more dosas in one plate and hence called it Set Dosa to differentiate it from the normal one. I believe that they started with 4 in a plate and reduced it to 3 now. I prefer to serve 2 😊. Since you get it as a set, these dosas are small in size, fluffy and spongy. It tastes best with coconut chutney and sambhar. In Karnataka they serve it with their legendary Vegetable Sagu.
I have used Jowar flour as the main ingredient in this recipe. Set Dosa normally contains Poha to make it softer. Hence I have used Poha with combination of Rice flour. I have used thick white Poha. However you can use the Brown poha as a healthier option. I did not have it thanks to Lockdown. As a variation, I have added green chilli and cumin seeds in the ground batter itself so that this tastes best without any accompaniments too. You may ask, why not add onion, carrot, etc? Adding onions or any more veggies might make it look like uthappam. So I avoided it. However, if you prefer, please go ahead.
It is very easy to make. You need not spread the batter like you do for normal dosa. Best part is it stays soft till hours and hence makes the best item for your lunch box. And it tastes good as it is without any accompaniments. Try this Jowar Poha Instant Set Dosa and let me know.
Jowar Poha Set Dosa
- ½ cup Jowar (Sorghum) flour
- ¼ cup Poha (beaten rice, aval, avalakki) Washed and drained
- ¼ cup rice flour
- 2 to 3 tbsp fresh /desiccated coconut
- 2 green chillies
- 1 tsp cumin seeds (jeera)
- salt to taste
- Enough water to make a semi thick batter
- Grind poha with cumin seeds and green chillies to a paste adding enough water. Do not worry if it becomes watery. We need to add flours and hence may require more water.
- Add the paste to the rice flour and jowar flour and mix to a smooth dosa consistency adding more water. The batter should be medium thin.
- Heat a Dosa pan and pour 1 ladle batter on the hot skillet. Do not spread.
- Reduce flame, cover and cook till the bottom side gets cooked.
- Flip and cook on the other side uncovered.
- Make all dosas similarly. Serve with coconut chutney.
- I have used white thick poha. However, you can use Red Poha if you desire
- Serve this with Vegetable sagu