Sorghum-Dosai - Cholam-Dosai

#SorghumDosai  #CholaDosai : #Sorghum is known as #cholam in Tamil. It is called #Jowar in Hindi and #Jola in Kannada. Sorghum grows in dry area as rain fed crop and one of the widely grown #millet in India.
It has vitamins like niacin, thiamin, riboflavin and minerals like magnesium, iron, calcium, phosphorous, potassium and copper. Apart from vitamins and minerals it is also a  protein rich food.
We have already seen the method of preparing sorghum idli and cholam kuzhi paniyaram.
Here let me present the method of making dosai with sorghum.

Ingredients :
To Soak :
1 cup	Sorghum [ cholam ]
1 cup	Idli Rice
1/2 cup	Urad dhall [ black gram ]
1/2 Tsp	Fenugreek
To add :
2 Tbsp	Rawa [ sooji ]
2 Tsp	Salt

Method :
Take all the given ingredients in a vessel.
Wash two or three times with water.
Then add enough water and soak for 3 hours.

After three hours wash the wet grinder.
Then add the soaked ingredients and enough water.
Grind into a smooth batter adding water.

Transfer into a big vessel.
Wash the grinder with 1/4 cup of water and pour that also into the batter.
Add salt and mix well with hand.
The batter should be slightly watery than the sorghum idli batter.
Keep it closed in a warm place and allow to ferment for 6 to 8 hours or overnight.

After fermentation add rawa and mix well.
Allow the batter to stand for half an hour.

After that heat a tawa on a stove over medium heat.
Grease the tawa with oil.
Once the tawa becomes hot spread dosai batter on it using a ladle.
Sprinkle oil over and around the rim of the dosai.
Flip the dosai when edge becomes golden in color.
Then transfer on to a plate.
Again grease the tawa and make one more dosai.
Serve hot with any coconut chutney or sambar or kadappa.

You might also like to try

Cholam Idli

Cholam Kuzhi Paniyaram

Siru keerai Dosai

Ragi Dosai 1

Rawa Dosai

Cholam-Kuzhi-Paniyaram

#CholamKuzhiPaniyaram  [ #SorghumKuzhiPanyaram #JowarKuzhiPaniyaram ] : After making Cholam Idli yesterday, I saved remaining batter in the refrigerator. Today I tried kuzhi paniyaram with leftover Cholam Idli batter adding vegetables and greens.
#Cholam is known as #Sorghum in English; #Jola in Kannada; and #Jowar in Hindi.

Now let us see the method of preparation of Cholam Kuzhi Paniyaram [ Sorghum Kuzhi Paniyaram ]

Planning              : half an before
Preparation time : 10 - 15 minutes
Cooking time      : 8 - 10 minutes approx.,

12 - 15 kuzhi paniyaram can be prepared.

Ingredients :
2 cup	Cholam Idli Batter
1/4 cup	Rawa or Broken wheat
1/2 Tsp	Salt [ adjust ]
1 Tbsp	Onion finely chopped
1 Tbsp	Carrot finely chopped
1 Tbsp	Capsicum finely chopped
1/4 cup	Coriander finely chopped
1/4 cup	Fenugreek leaves finely chopped
8 - 10	Curry leaves, finely chop
1 or 2	Green chilly, finely chop
To Temper :
1/2 Tsp	Mustard seeds
2 Tsp	Gram dhal
1/4 Tsp	Asafoetida Powder
2 Tsp	Oil

Method :

Take Cholam Idli Batter, rawa or broken wheat and salt in a vessel.

Mix well adding 1/4 cup of water.

Let it stand for half an hour.

After half an hour heat kuzhi paniyaram tawa on a stove over slow flame.

On the other burner heat a kadai with oil.

Crackle mustard seeds and then add gram dhal and asafoetida powder.

Once the dhal becomes golden brown add onion and saute for half a minute.

Then add carrot, green chilly and capsicum.

Saute for a minute.

Transfer all sauteed ingredients into the batter.

Also add other greens to the batter.

Mix well and the batter should be of Idli batter consistency.

If the batter is too thick add little water to get required consistency.

Pour quarter teaspoon of oil in each pit of kuzhi paniyara tawa.

Once the tawa becomes hot pour a ladle full of batter in each pit.

Sprinkle oil over the batter in each pit and cook on medium flame.

Turn each kuzhi paniyaram upside down using a spoon after the edges turns golden in color.

Cook both sides till golden color.

Transfer into a serving bowl.

Serve hot with Tomato chutney or coconut chutney.

Other related recipe you might like to try

Cholam Idli [ Sorghum Idli ]

Kambu Idli [ Pearl millet Idli ]

Kambu Kuzhi Paniyaram

For other Kuzhi Paniyaram recipes

Kuzhi Paniyaram Recipes


For Tiffin Varieties

Breakfast/Dinner Tiffin Ideas

Sorghum Idli - Cholam Idli

#SorghumIdli  #CholamIdli : #Sorghum is known as #Cholam in Tamil and #Jowar in Hindi. It is known as #Jola in Kannada.
I have recently shifted my home to Hubbali, Karnataka where #JoladaRoti is the main staple food. The roti is made out of #Sorghumflour. The roti cannot be rolled out on a board with a rolling pin as sorghum is gluten free. It has to be spread on a flat wooden board or kitchen platform by pressing or beating the dough with the palm of your hand. It requires lot of energy and stamina to get a proper circular roti. I know....  its not my cup of tea. So I have decided to try idli with #cholam rather than making those time and energy consuming roti.
Yesterday I made the batter and prepared idli today morning. The idlies were so soft and tasty.
I bet, nobody would find out that these idlies have been prepared with sorghum. So I am here to share my recipe with you all.
Now let me present the recipe of Sorghum Idli - Cholam Idli - Jolada Idli - Jowar Idli.

30 Idlies of normal size can be prepared.

Ingredients :
1 cup	Idli Rice
1 cup	Cholam [ Sorghum ]
1/2 cup	Black gram [ urad dhal ]
1 Tsp	Venthayam [ Fenugreek ]
2 Tsp	Salt [ Adjust ]

Method :
Take Idli rice and cholam [ sorghum ] in a vessel.
Take Black gram [ urad dhal ] and fenugreek in a separate vessel.
Wash thoroughly and soak for 3 to 4 hours.

After 3 hours wash the grinder.
Then add soaked black gram and fenugreek into the grinder.
Add 1/4 cup of water.
Switch ON the grinder and grind the dhal by sprinkling water frequently.
Grind it till the batter becomes fluffy and turns whitish in color.
Drop a small amount of batter into a vessel containing water.
If the batter floats over the surface then its ready to be taken out.
Turn off the grinder and transfer the batter into a big vessel.

After taking out urad dhal batter add 1/2 cup of water into the grinder.
Switch on the grinder and add soaked rice and sorghum a handful at a time.
Continuously monitor the grinder and add water if necessary.
Coarsely grind them [ like rawa ] and the batter should be thick.
Finally add salt and turn off the grinder.
Transfer the ground batter into the same vessel containing urad-fenugreek batter.

Mix well with hand and keep it closed at a warm place.
Allow to ferment for 8 hours or overnight.
The vessel should have enough space above the batter to raise due to fermentation.

The next day morning or after fermentation the batter is ready to make idli.
Keep Idli maker with 3 cups of water on a stove over high flame.
Grease the pits of idli plate with oil.
Mix the batter with a long ladle and then fill each pit with idli batter.
Place the idli plate inside the idli maker only after the water starts boiling.
Close the lid and steam cook for 8 minutes.
After 8 minutes open the lid and insert a tooth pick through the idli.
If the toothpick comes out clean then the idli is ready to be scooped out.

Sprinkle water around the rims and scoop out using a flat spoon.
Wet the spoon at regular interval to scoop out the idli from the idli plate.
Again grease the idli plate and cook one more set of idlies.

Arrange idlies in a serving bowl.
Enjoy hot n soft sorghum idli with spicy tomato chutney

or coconut chutney


or sambar.

Note :
If the idli maker has two idli plates, then both plates filled with batter can be cooked together.
But a clean muslin cloth has to be placed over the batter of bottom plate.
The cloth prevents the idlies from becoming soggy because of dripping water from the top idli plate.





You might also like to try

Idli Maavu [ Idli Batter ]

Kanjeepuram  Idli

Rawa Buckwheat Idli

Sorghum Dosai [ Chola Dosai ]

For accompaniments

Chutney

Sambar for Tiffins

Sidedish/Gravy