Chola Dosai / Sorghum Dosa / Jowar Dosa / Jonnalu Dosa


My mom used to get 3 long vacations per year. During her last vacation, she came to Chennai to stay with us. I usually don't enter into the kitchen when she is with me and she will take care of the kitchen till her stay. She used to prepare many dishes what I have had during my childhood days. I enjoyed all the food she prepared that time and got a chance to click only one which is in front of you now.

My Mom and my grandma know many recipes using whole grains and even today they have been preparing it. She used to soak sorghum only for 2 hours, put it in a mixie to make a powder of it and then add it to the raw rice while grinding. Generally grinding sorghum in wet grinder takes long time and needs extra soaking time and care. So, she follows this way which she came across over a period.


Basic Information:
Preparation time: 30 minutes
Idle time:  2 hours or 8 hours (see notes)
Cooking time: 20 minutes
Serves: 4


Ingredients:
Sorghum / White cholam / Jowar / Jonnalu - 1 cup
Raw rice/ Pacharisi - 1 cup
Urad dal - 1/2 cup
Fenugreek seeds - 2 teaspoons (see notes)
Salt - to taste
Water - as required

Method:
1) Wash and Soak sorghum, raw rice, urad dal and fenugreek seeds separately for minimum 2 hours.
2) After 2 hours, drain the water from sorghum completely. Sorghum should look moist but not wet. Put it in a mixer and make a powder of it. Keep aside.


3) Drain the water from urad dal and grind it to a smooth batter adding enough water at frequent intervals. Once done, collect it to a big container.
4) Next, drain the water from raw rice and add it the grinder along with fenugreek seeds. Add sufficient Water and grind it. While grinding it, add the powdered sorghum and continue grinding it till you get a slightly smooth batter.


5) Once done, collect the batter and mix it with urad dal batter. Add salt and mix well.
6) Allow this batter to sit for 5-8 hours to ferment.
7) After the batter fermented well, beat slightly using a ladle. Add water if required to make pouring batter consistency.


8) Heat does pan or tawa. When it is hot and not smoking, add a ladle full of batter to it. Using the same ladle spread the batter in a circular motion towards outside.



9) Allow dosa to cook on one side and flip it to cook other side.
10) Serve with any of your favorite chutney. We enjoyed it with onion chutney, sambar and idly Kara podi.


Notes:

1) You can soak both sorghum and raw rice together and add it directly to a wet grinder. But my mom says grinding in this way takes long time and hence followed the procedure as said above in this post.
2) Soak fenugreek seeds alone for more than 4 hours for easy grinding. I usually soak it first and after 2 hours I soak rice, cholam and urad dal.
3) Change the urad dal quantity based on the quality. you may require more or less depending upon how good it gives batter while grinding.
4) Most of the time sorghum batter quickly ferments. So, check after 5 hours and then keep for fermenting only if required after that.

Print Friendly and PDF

17 comments:

will def try this recipe as soon as i get hold of some cholam! looks yummy.
We often have kollu dosa. Check out the recipe
http://recipesfromamma.blogspot.com/2013/12/kollu-dosai.html

such a lovely golden crust..love the dosa a lot uma

Very Crispy! Love your Serving Bowls!

looks so crispy.. will try... :)

Always making healthy dosa love u a lot uma happy new year dear.

incredibly crispy and delicous

Wholesome and delicious looking dosa. Excellent preparation.
Deepa

Must try this healthy dosa...love your pictures!!

This is the first time I am hearing about this dosa, I am bookmarking this as it sounds and looks delicious.

i thought of posting it ... With different measurement.... (like cholam more) loved this idea too..

Looks very crispy dosa Uma... recently I too posted the cholam dosa...happy that we can still making the traditional dishes... Love it...

healthy dosa.. BTW love ur bowl.. nice clicks

Nice dosa recipe...looks new to me!! Want to give it a try for sure....

I tried this recipe with Jowar flour instead of whole grain and it turned out awesome!!

super and special ......completely different one from the usual dosa.....

Can i substitute raw rice with idli rice ? Will the batter turn out good ?
Can I prepare paniyaram with the same batter?
Can you help me with it..

You can substitute raw rice with idl rice for making this dosa. you can also make paniyaram but it turns out well if you add raw rice.

Post a Comment

Thank You for visiting my space and leaving your comments.Your thoughts/feedbacks/perceptions are important to me to do something better! Keep Visiting!

Share

Facebook Twitter Googleplus Stumbleupon Delicious Favorites More