Chola Dosai, also known as Sorghum Dosa or Jowar Dosa is a gluten-free, nutrient-packed delight is a testament to the rich culinary traditions of the South Indian cuisine and the growing awareness of health-conscious choices. But what makes Chola Dosai truly exceptional isn't just its delightful taste—it's also the ease with which you can whip it up in your own kitchen. In this blog post, we'll explore the wonderful world of Chola Dosai, unravel its health benefits, and reveal just how simple it is to make.
Incorporating Cholam Dosai into your diet not only adds variety but also provides an opportunity to enjoy a nutritious and gluten-free alternative to traditional dosas. It's a delicious way to reap these health benefits while savoring the flavors of South Indian cuisine. It's Gluten Free, Rich in Dietary Fiber and Nutrient Rich.
Tips to make perfect Chola Dosai
- Type of Cholam : I have used processed white cholam. White variety is processed and hence we can use it directly without doing any preparation. We need to soak the Cholam atleast 4-5 hours.
- Fermentation: Allow the dosa batter to ferment for at least 6-8 hours or overnight. This fermentation process enhances the flavor and texture of the dosa. Use the fermented batter on the same day. Do not refrigerate and use the batter the next day as it gets more and more sour.
- Consistency of Batter: Ensure the batter has the right consistency—it should be slightly thicker than regular dosa batter but still pourable. Adjust the water quantity as needed to achieve this.
- Hot Griddle/Tava: Preheat the griddle or dosa tava well. It should be hot but not scorching. A well-heated surface helps in even cooking and prevents sticking.
- Pouring the Batter: Use a ladle to pour the batter onto the griddle. Start from the center and spread it outward in a circular motion to create a thin dosa. Cholam dosais are typically thinner than regular dosas.
- Cook on Medium Heat: Cook the dosa on medium heat to ensure it cooks evenly without burning. It may take a bit longer to cook than rice dosas.
- No Need to Flip: Unlike some dosas, Cholam Dosais are typically cooked only on one side. There's no need to flip them.
By following these tips and being patient with the process, you'll be on your way to making delicious and perfect Cholam Dosais that you and your family can enjoy.
Recipe card to make Chola Dosai
Chola Dosai | Sorghum Dosa | Jowar Dosa
Equipments Needed
- Wet Grinder
Servings: 4 people
Calories: 60kcal
Discover the wholesome goodness of Chola Dosai (Sorghum Dosa) - a nutritious twist to your traditional dosa recipe. Learn how to make Jowar Dosa that's not only delicious but also gluten-free and packed with health benefits. Dive into the world of South Indian cuisine with this easy-to-follow recipe.
Print Recipe
Ingredients
- 2 cups Cholam Sorghum
- ¼ teaspoon Fenugreek seeds
- 1 cup Urad Dal
- 1 cup Idli Rice / Parboiled Rice
- 2 teaspoon Salt adjust to your taste
- Oil for making Dosa
Instructions
Soaking the Dal, Cholam and Rice
- In a bowl, place 1 cup Urad Dal and f¼ teaspoon Fenugreek seeds. Rinse them thoroughly with water, washing them at least twice. Discard the water, and then add fresh water until the dals are fully immersed. Allow them to soak for at least 5 hours
- In another bowl, take 2 cups Cholam and 1 cup Idli Rice / Parboiled Rice. Rinse them with water. Add enough water to cover them, and let them soak for at least 5 hours.
Making the Batter
- After 5 hours, drain the water from the urad dal and transfer it to the grinder. Begin by adding ½ cup of water to the grinder and initiate the grinding process.
- Gradually sprinkle water at regular intervals as you grind the urad dal to achieve a smooth and thick batter. This typically takes at least 20 minutes. Remove the batter and keep it in a mixing bowl.
- Next, drain the water from the rice and cholam mixture and place it in the grinder.
- Add water gradually and grind the rice until it becomes a smooth and thick batter. Combine the rice & cholam batter with the urad dal batter in the mixing bowl.
- Add 2 teaspoon Salt and Keep the batter in the warm place and allow it to ferment for about 4-6 hours or overnight.
- Check the dough after 8 hours. It should ferment like regular dosa batter.
Making of Dosa
- Adjust the batter consistency by adding water. The consistency of dosa batter should be smooth, flowing, and slightly thick but not too thick or too thin. It should have a pouring consistency, similar to that of buttermilk or pancake batter. When you lift a ladleful of batter and let it fall, it should spread easily and form a thin, even layer on the griddle or pan to make thin and crispy dosas.
- Heat a griddle (A cast iron griddle works perfectly). Ensure the griddle is hot enough by sprinkling a small amount of water on it; if it sizzles, the griddle is ready. Pour a ladleful of dosa batter and spread it thinly to create the dosa.
- Pour a teaspoon of Oil around the dosa. Keep the flame low. When the dosa is cooked completely, we can remove from tawa. We don’t need to flip it off to other side.
- Serve the yummy Kal Dosa with Kara Chutney or other chutney varieties. It goes well with Tiffin Sambar, idli milagai podi also.
Video
Nutritional Info
Nutrition Facts
Chola Dosai | Sorghum Dosa | Jowar Dosa
Amount Per Serving (1 Dosa)
Calories 60
Calories from Fat 603
% Daily Value*
Fat 67g103%
Carbohydrates 11g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
SOAKING THE DAL, CHOLAM AND RICE
- In a bowl, place 1 cup Urad Daland f¼ teaspoon Fenugreek seeds. Rinse them thoroughly with water, washing them at least twice. Discard the water, and then add fresh water until the dals are fully immersed. Allow them to soak for at least 5 hours
- In another bowl, take 2 cups Cholamand 1 cup Idli Rice / Parboiled Rice. Rinse them with water. Add enough water to cover them, and let them soak for at least 5 hours.
MAKING THE BATTER
- After 5 hours, drain the water from the urad dal and transfer it to the grinder. Begin by adding ½ cup of water to the grinder and initiate the grinding process.
- Gradually sprinkle water at regular intervals as you grind the urad dal to achieve a smooth and thick batter. This typically takes at least 20 minutes. Remove the batter and keep it in a mixing bowl.
- Next, drain the water from the rice and cholam mixture and place it in the grinder.
- Add water gradually and grind the rice until it becomes a smooth and thick batter. Combine the rice & cholam batter with the urad dal batter in the mixing bowl.
- Add 2 teaspoon Saltand Keep the batter in the warm place and allow it to ferment for about 4-6 hours or overnight.
- Check the dough after 8 hours. It should ferment like regular dosa batter.
MAKING OF DOSA
- Adjust the batter consistency by adding water. The consistency of dosa batter should be smooth, flowing, and slightly thick but not too thick or too thin. It should have a pouring consistency, similar to that of buttermilk or pancake batter. When you lift a ladleful of batter and let it fall, it should spread easily and form a thin, even layer on the griddle or pan to make thin and crispy dosas.
- Heat a griddle (A cast iron griddle works perfectly). Ensure the griddle is hot enough by sprinkling a small amount of water on it; if it sizzles, the griddle is ready. Pour a ladleful of dosa batter and spread it thinly to create the dosa.
- Pour a teaspoon of Oilaround the dosa. Keep the flame low. When the dosa is cooked completely, we can remove from tawa. We don’t need to flip it off to other side.
- Serve the yummy Kal Dosa with Kara Chutney or other chutney varieties. It goes well with Tiffin Sambar, idli milagai podi
