Sorghum Dosa Recipe | Chola Dosai Jowar Dosa

Jowar Dosa is a light and healthy dosa made using jowar, rice and urad dal. It’s soft in the middle and slightly crispy on the edges, making it great to eat for breakfast or dinner. The flavor is mild, earthy and comforting, with a slight nutty flavor to the sorghum.

You can make this dosa because it fills your stomach but also tastes light. Jowar, also known as cholam, is rich in fiber and iron and keeps you full for a long time. This is a good way to include millets in the daily diet without feeling too plain or healthy. You can also use the same batter for idli, which makes it more useful.

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About Sorghum Dosa

Jowar Dosa or Chickpea Dosa is a South Indian style dosa made with jowar, rice and urad dal. The ingredients are soaked, ground and smooth and then left to ferment overnight. After fermentation, the batter becomes soft and slightly airy making the dosa light and slightly crispy.

The taste of this dosa is a little different from the normal dosa but it has a nice earthy flavor which goes great with chutney and sambar. When cooked properly, the dosa becomes golden from the edges and remains soft in the middle. I think the taste of this dosa is mild and homely.

There are some variations also. You can also use cholam flour for a quick version but I prefer soaking and grinding whole grains, it gives better texture and refreshing aroma after cooking. You can also mix other millets like varagu or thinai with cholam to vary the taste and flavour.

Sorghum is also known as jowar in hindi, in tamil we call it cholam, it is also called white millet. It is a good source of dietary fiber, it is gluten free, high in protein, cholesterol free millet. I usually make this on weekends or when I feel like eating something simple and healthy. It takes some time to soak but otherwise takes very little effort.

Sorghum Dosa Ingredients

• Jowar (Cholam) – I have used whole cholam grains here. After fermentation it gives an earthy flavor and soft texture. You can also use jowar flour but the dosa will become a little thick.
• Idli Rice – I mix idli rice with jowar to get light crispness and proper spreadable texture. It balances the taste of dosa well.
• urad dal – I used whole urad dal as it gives soft texture and good fermentation. You can also use split dal but whole dal gives better results.
• Fenugreek seeds – While soaking I add some fenugreek seeds. It helps in fermentation and gives mild flavor and nice color to the dosa.
• Oil – While making dosa, I used a few drops of oil. This makes the dosa golden and helps in easy lifting. You can use gingelly oil for more flavor.

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How to make Sorghum Dosa step by step

1. Measure all the ingredients and soak it in a wide bowl with enough water until it is completely submerged. Soak it for at least 3-4 hours.

2.Wash it thoroughly, Mitthu is helping me with this, then wash it thoroughly at least twice. Then make a thick solution with some water. The consistency of the batter should be neither thick nor thin. I have ground it in my wet grinder, you can also grind it in a mixer but a grinder is recommended.

3.Add required salt, mix and let it ferment without stirring. Leave it in a warm place for at least 8 hours, I left it overnight. Check the fermented solution the next day, it has swelled well.

4.You can see the texter, mix it once, then add water to dilute the batter.

5. Adjust and add water until it reaches a pourable and spreadable consistency. Heat the dosa pan, sprinkling water should make a ‘shhh’ sound, the pan is hot, now pour the batter in 2 small ladles and spread it into a thick circle. Sprinkle oil on the edges and in the middle.

6. Cook until it turns golden in the center and the edges start rising, flip to the other side and cook for 2 minutes, then flip and fold. Remove from pan and serve.

Serve hot with chutney and sambar.

Expert Tips

• soaking– I soak everything for 3 to 4 hours as this helps in grinding the dosa easily and making it soft.
• fermentation – The batsman needs at least 8 hours of rest. Keep it in a warm place, in cold weather it may take a little longer.
• Stability – The consistency should be slightly thick while grinding. Later you can add water to it to get consistency.
• pan heat – Before spreading the batter, make sure that the pan is hot. When you sprinkle water, it should make a light sound.
• Oil – I sprinkle a little oil on the sides while cooking. It makes the dosa crispy and also tastes good.

serving and storage

Serve it with hot coconut chutney or sambar. I sprinkle a teaspoon of ghee or gingelly oil on top, it adds a nice flavor and also adds some shine. This dosa tastes best when served hot. If you have leftover batter, keep it in the refrigerator, it remains good for two days.

general questions and answers

1.Can I make with ready made dough?

Yes, you can use flour, but the dosa will not be as soft as those made with whole grains.

2.Can I skip rice?

You can, but the dosa may be a bit thick and will not spread easily. Rice helps with softness and texture.

3.Why didn’t my batter ferment well?

Maybe the weather was cold. Keep it near the stove or a warm place for a few more hours.

4.Can I make idli with the same batter?

Yes, just keep the batter thick and you can make soft idlis too.

5.How long can I store the batter?

You can keep it in the fridge for 2 days. Mix well before making dosa again.

If you have any further questions about this Sorghum Dosa Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter ,

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