Water: 3-4 cups (adjust slightly, suiting the flour needs)
Jeera (cumin seeds): 1 tbsp
Hing (asafoetida): 1 pinch
Salt (Sendha / normal): As per taste
Red chili powder or green chili paste: 1/2 tbsp
Turmeric powder: 1/4 tbsp
Garam Masala: 1/4 tbsp
Finely chopped coriander leaves: 1/2 tbsp
Grated Raw Coconut (optional): 1 tbsp
Dry ginger powder (optional): 1/2 teaspoon
For Frying the dosa
Cooking oil: 1 teaspoon per dosa
Steps for Jain Jowar Dosa
Heat the water in a small bowl until it becomes slightly lukewarm.
Take the flour in a big bowl, add lukewarm water slowly. Stir continuously so that the there are no lumps.
The batter should be thinner than the dosa batter for a more crispy outcome.
Keep aside the batter for about 20 min.
Prepare the other ingredients while the batter is settling.
Take the settled batter and add the ingredients listed above except cooking oil.
Add coriander leaves and grated coconut selectively as permitted for Jain recipes.
Mix the ingredients and stir well for smooth watery consistency. Adding ingredients in the last helps to retain the freshness and nutrition.
Now, take a non-stick pan and heat the pan on the cooking stove for 2-3 min on medium flame.
Apply little oil to pan top for better non-stick results.
Now, take a bowlful batter and spread it evenly into the pan forming ta hin circular layer.
Apply 1/2 tbsp of oil evenly on the dosa edges and cover the pan for 2-3 min.
Now, open the lid, turn the dosa and cook it for 1-1.5 min.
Press the dosa against non-stick pan base for more crispy results.
Serve the dosa with chutney or tomato sauce and sambar or dal for better taste.
Download Jain Jowar Dosa Recipe Card
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