Jola (in Kanada ) or Jowar is one of the variety of millet. It is also known as Sorgum, in Tamil is Theni, Cholam in Malayalam and Jowar in Hindi and Jonnalu in Telugu. It is a very healthy grain and it is one of the gluteen free grain. I tried this recipe the first time and I have used Urd dal, millet and a table spoon of rava . We al loved the way the dosa has come out. Its soft, tasty and healthy. So I thought of sharing the recipe with You all.
Jola or Jowar is, gluten free. It is highly nutritious and it is ideal for children. It is a great energy source. Millet is complete protein source when combined with legumes. (Pulses).
Urd Dal has protein, fat and carbohydrates which is required by the body. This dal is one of the richest source of proteins and vitamin B. It has iron, folic acid, calcium, magnesium, potassium. Urd dal is rich in fibre and it helps to digest food easily. It helps to reduce cholesterol.
We can have Jola-Urd Dosa for breakfast, as evening snack or for dinner too. It is soft and will liked by all age group. You can also prepare onion or vegetable Uttappa. That is onion Dosa which most of the people like to have for a change. Here is the recipe I am sure that every one will surely love to have Jola-Urd dosa. We can have this dosa with any kind of chutney, sambar, chutney powder, pickle and even jaggery.
Things Needed :
Jola flour : 2 cups
Urd dal : 1/4 cup
Rava or Samolin : 1/2 Cup
Salt : required
Water : Required
Oil : 2 to 3 Table spoons.
Ghee : 1 Table spoon.
Method :
1. Wash and soak Urd dal for 3 to 4 hours and grind with little water till paste.
2. Remove the dough from the jar and keep it in a big bowl.
3. Add rava (midium sized) and salt. Mix it well.
4. Leave it for ferment. (Over night or 6 to 8 hours).
5. Now add Jola flour and mix it well. Add water if required.
6. The dough should be idly consistency.
7. Now keep a pan on the fire and heat. Sprinkle oil.
8. Take a spoon of dosa dough and spread it on the tava in a circle formation.
9. Sprinkle 1/2 Tea spoon of oil on the top and cover the lid. Cook for 30 seconds to 1 minute.
10. Now turn the other side and cook for 10 seconds.
11. Serve Hot Jola Urd Dosa with the side dish you have prepared
12. Repeat the same with the remaining dough.
Note : Remember not to add more urd dal. Also do not add more rava. Dosa turns thick and taste differ. No need to use methi (fenugrik seeds) seeds for this dosa. Use a non stick pan for the better result. Use oil according to your wish. Remember that using oil is not a healthy practice. You can also add Millet Flour to left over Rava - Urd Idli dough and prepare yemmy Millet -Urd Dosas.
Time : 20 minutes to prepare dosa and chutney .
For soaking, grinding and fermentation extra time.
Coconut + Chenna (Putani) Chutney:
Grind coconut, coriander leaves, small marble size tamarind, and salt with required water.
Now shift it to a serving bowl. Add a pinch of ingh while grinding.
If you have a gastric problem, eat a small piece of jaggery after each meal. Jaggery helps to reduce the gastric trouble.
Jola or Jowar is, gluten free. It is highly nutritious and it is ideal for children. It is a great energy source. Millet is complete protein source when combined with legumes. (Pulses).
Urd Dal has protein, fat and carbohydrates which is required by the body. This dal is one of the richest source of proteins and vitamin B. It has iron, folic acid, calcium, magnesium, potassium. Urd dal is rich in fibre and it helps to digest food easily. It helps to reduce cholesterol.
We can have Jola-Urd Dosa for breakfast, as evening snack or for dinner too. It is soft and will liked by all age group. You can also prepare onion or vegetable Uttappa. That is onion Dosa which most of the people like to have for a change. Here is the recipe I am sure that every one will surely love to have Jola-Urd dosa. We can have this dosa with any kind of chutney, sambar, chutney powder, pickle and even jaggery.
Things Needed :
Jola flour : 2 cups
Urd dal : 1/4 cup
Rava or Samolin : 1/2 Cup
Salt : required
Water : Required
Oil : 2 to 3 Table spoons.
Ghee : 1 Table spoon.
Method :
1. Wash and soak Urd dal for 3 to 4 hours and grind with little water till paste.
2. Remove the dough from the jar and keep it in a big bowl.
3. Add rava (midium sized) and salt. Mix it well.
4. Leave it for ferment. (Over night or 6 to 8 hours).
5. Now add Jola flour and mix it well. Add water if required.
6. The dough should be idly consistency.
7. Now keep a pan on the fire and heat. Sprinkle oil.
8. Take a spoon of dosa dough and spread it on the tava in a circle formation.
10. Now turn the other side and cook for 10 seconds.
11. Serve Hot Jola Urd Dosa with the side dish you have prepared
12. Repeat the same with the remaining dough.
Note : Remember not to add more urd dal. Also do not add more rava. Dosa turns thick and taste differ. No need to use methi (fenugrik seeds) seeds for this dosa. Use a non stick pan for the better result. Use oil according to your wish. Remember that using oil is not a healthy practice. You can also add Millet Flour to left over Rava - Urd Idli dough and prepare yemmy Millet -Urd Dosas.
Time : 20 minutes to prepare dosa and chutney .
For soaking, grinding and fermentation extra time.
Coconut + Chenna (Putani) Chutney:
Grind coconut, coriander leaves, small marble size tamarind, and salt with required water.
Now shift it to a serving bowl. Add a pinch of ingh while grinding.
If you have a gastric problem, eat a small piece of jaggery after each meal. Jaggery helps to reduce the gastric trouble.
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| Jola or Jowar or Sorgum |
yumm. jola is very good for health. I give jola manni for my son.
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