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Home » SPECIAL DIET » Millets » Chola Dosai / Sorghum Dosa / Jowar Dosa / Jonnalu Dosa

Chola Dosai / Sorghum Dosa / Jowar Dosa / Jonnalu Dosa

Posted on Jan 3, 2014 · Last Updated on Mar 11, 2021 by Uma Ramanujam · 17 Comments

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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.

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Unknown
Unknown
11 years ago

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
recipesfromamma.blogspot.com/2013/12/kollu-dosai.html

0
Unknown
Unknown
11 years ago

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

0
Mythreyi
Mythreyi
11 years ago

Very Crispy! Love your Serving Bowls!

0
Laxmipriya
Laxmipriya
11 years ago

looks so crispy.. will try… 🙂

0
Janani
Janani
11 years ago

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

0
Divya Shivaraman
Divya Shivaraman
11 years ago

incredibly crispy and delicous

0
Hamaree Rasoi
Hamaree Rasoi
11 years ago

Wholesome and delicious looking dosa. Excellent preparation.
Deepa

0
Nisa Homey
Nisa Homey
11 years ago

Must try this healthy dosa…love your pictures!!

0
Vidhya
Vidhya
11 years ago

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

0
AparnaRajeshkumar
AparnaRajeshkumar
11 years ago

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

0
virunthu unna vaanga
virunthu unna vaanga
11 years ago

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

0
great-secret-of-life
great-secret-of-life
11 years ago

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

0
Oriyarasoi
Oriyarasoi
11 years ago

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

0
Neelam
Neelam
11 years ago

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

0
Unknown
Unknown
11 years ago

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

0
Optimist
Optimist
10 years ago

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..

0
Unknown
Unknown
10 years ago

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.

0

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I am Uma Ramanujam who manages this Food blog. Food & its various cuisines have always fascinated me. I love traveling to new places, enjoy their heritage, explore their cuisine and finding out the unknown, forgotten recipes. Read More About Me!

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