Description
Jowar, sorghum, has been part of Karnataka cooking for generations, and a jowar dosa is one of the kindest ways to eat it. Our flour is stone-ground from whole jowar, nothing added, nothing taken, so the grain keeps its fibre and its quiet, earthy taste. It is naturally gluten-free, which makes it a gentle choice for anyone who finds wheat heavy.
Mixed with water and a little curd or buttermilk, rested briefly, it pours onto a hot tava and crisps at the edge while staying soft inside. The dosa is wholesome without feeling worthy, the kind of breakfast that fills you properly and still leaves you light. Our mums often pair it with a garlic or tomato chutney, or a simple potato palya.
The flour takes the soaking and fermenting out of dosa-making, so a hot, home-style breakfast is close even on a weekday. Half a kilo makes several rounds of dosas for a family. Keep it in an airtight jar and use it within a few weeks. It ships across India, so you can keep a Karnataka breakfast in your pantry wherever you live.
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