Chola Dosai | Sorghum Dosa | Jowar Dosa
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.
Servings: 4 people
Calories: 60kcal
Equipment
- Wet Grinder
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 tsp 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 tsp 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
Nutrition
Serving: 1Dosa | Calories: 60kcal | Carbohydrates: 11g | Protein: 2g | Fat: 67g