Rava Jowar Dosa

Breakfast makes the most important meal of the day. I like to have a large breakfast and reduce eating as the day progresses. I believe in having fresh breakfast to the muesli and cornflakes. Nor do I prefer bread. 🙂 I will eat upma but not bread.

Rava Jowar Dosa

So I keep looking for new versions of Dosas, as my son prefers eating dosas anytime and all the time. So to make it more healthy I incorporated Jowar flour to the batter and yes he ate it fuss free. 😀 Do try this instant version and I am sure you too would love making this regularly.


  • Rava/ Sooji: 1/2 cup
  • Rice Flour: 1 cup
  • Jowar Flour: 1/2 cup
  • Cumin Seeds: 1 tsp
  • Maida: 2 tbsp.
  • Salt to taste
  • Sour Buttermilk (Diluted): 1 cup
  • Water as needed
  • Oil/Butter: as needed

Rava Jowar Dosa


  • Mix the flours , add cumin seeds and salt. Alternatively, you can mix the flours and keep in a jar ready with salt and cumin seeds. Stays good for a few months. Becomes more easy as all you need is mixing and batter ready.
  • Beat the curd to dilute and add to the flour and mix well till incorporated. Keep aside for 30 minutes to a couple of hours for the flavors to blend.
  • Heat the tava, add water to the batter if needed to make it watery. Pour it on the tava from the edges and keep filling the gaps.
  • Reduce the flame to medium and drizzle oil/ ghee and allow to cook till the edges brown a little. Flip and allow to cook. Add oil/ butter if needed . The more it cooks the more crisp it becomes.
  • Serve hot with Chutney/ Sambhar/ Podi.


  • If the batter remains, can be stored. Just make sure to bring in room temperature becoming making dosas. Stays good for a couple of days.
  • You can add onions, green chilies and coriander leaves to the batter and make Onion dosas too but make sure to finish the batter.

One comment

  1. […] in pantry still assure a decent yummy, crispy, lacy dosas. I had also shared the recipe of Jowar Dosa. Coincidentally this day that year the recipe was shared. :D. Unintentional just noticed now […]


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