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

jowar dosai

#JowarDosai : When we were living in Bangalore, a few families of construction workers were our neighbours. They were from North Karnataka region. Daily morning we used to hear a rhythmic sound tappa, tappa.... tap.. tap.. tap....
We were wondering what that sound could be!! One day I asked them and they told that they were making roti from Jowar flour. Then I bought jowar flour from market and tried to make #dosai. The dosai came out nicely and tasty too.
Jowar is known as #cholam in Tamil. It is called #sorghum in English. The scientific name of #jowar is Sorghum bicolor.
Here is the recipe for jowar dosai and the ingredients are enough for 4 dosais.

Ingredients :
Wheat flour                                       : 1/4 cup
Jowar flour                                       : 1/4 cup
Rice flour                                          : 1 tsp ( optional )
Old fermented dosai or idly batter    : 1/4 cup
or Curd                                              : 1/4 cup
Salt                                                     : 1/2 tsp ( adjust )
Onion                                                : 1 small size chopped nicely
Currry leaves                                    : 6 to 7
Green chillly finely chopped             : 2 tsp ( optional )
Cumin seeds                                       : 1 tsp
oil to make dosai.

Method :
Mix all the flours, salt and curd or dosai/idly batter with half a cup of water.
The batter should be slightly watery.
Add chopped onions, curry leaves and cumin seeds.
Keep aside for half an hour.
Place a tawa on medium fire.
Smear 1/2 tsp of oil over tawa.
When tawa becomes hot spread dosai batter from outer to inner.
Sprinkle a few drops of oil over the dosai.
When the edges turned to golden brown turn the other side.

When other side also turns to golden brown
transfer onto a serving plate.

Have with any chutney or sambar of your choice.

Other recipes you might like to try

Cholam Dosai 1

Spinach Dosai

Siru keerai Dosai

Ragi Dosai 1

Rawa Dosai