Cholam Dosa or Cholam Dosai is a South Indian breakfast dish made with cholam or jowari or sorghum, healthy millet.
Though I make Instant Cholam Dosa or Instant Mixed Flour dosa both of which uses cholam or jowari or sorghum flour, the batter preparation method of this Cholam Dosa is slightly different. This follows the method of making regular idli-dosa batter, which includes soaking, grinding and fermenting. End result is super crispy paper dosas. Serve it with any favorite chutney and you will definitely be happy seeing your family relishing a healthy breakfast. Do check out the post on Cholam Adai too.
Cholam or jowari or sorghum – 1 cup
Idli rice – ¾ cup
Urad dal – ¼ cup
Fenugreek seeds – ½ tsp
Salt to taste
Water as needed
Oil for making dosas
Prep time – 10 hrs (including soaking time)
Cook time – 4-5 mins per dosa
- Wash cholam, rice, urad dal and fenugreek in plenty of water for 3-4 times and soak in fresh water for 4-5 hrs.
- Take the soaked ingredients in a mixer jar or grinder and grind to a soft and smooth batter. Add sufficient water while grinding the batter. Batter should not be too thick or thin.
- Transfer the ground batter to a large vessel and add salt. Mix the batter well using your hands and set aside for 8-10 hrs or overnight for the batter to ferment.
- Once fermented, batter would have risen well and is now ready for making idlis and dosas.
- For making dosas, dilute the batter with little water to get a spreadable consistency.
- Heat a tawa until hot. When hot, pour a ladle full of batter and spread in a circular motion.
- Drizzle ½ -1 tsp of oil around the dosa. Cook till it becomes golden brown on the lower side, flip the dosa when the edges starts to lift up. Cook on other side for 2 mins or until the dosa till done.
- Remove from tawa and serve hot with your favorite chutney.
We enjoyed it with Hotel Style Coconut Chutney, Pudina Chutney and Idli Dosa Podi.
- I always use my grinder for preparing all the batters. As a weekly routine, I plan and soak for regular/millet Idli-Dosa batter or Adai batter. Once soaking is done, I grind the batters accordingly and store them in the fridge to be used over the week.
- I used the same batter for making idlis and dosas. I first made idlis (around 8) without diluting the batter and diluted the rest of the batter and made dosas (got around 15 dosas).
- For making idlis, you can use the batter as it is without diluting. Grease the idli molds and pour a ladle of batter in each mold. Arrange the idli plates in an idli pot filled with 2 cups of water. Steam for 10-12 mins or until the idlis are done. Check the doneness by inserting a spoon or knife in the idli. If it comes out clean, idlis are done. Switch off the flame and wait for 4-5 mins. Using a spoon, gently scoop out the idlis.
- You can use the same batter for making onion or mixed vegetable uttapams. Add in finely grated veggies like onion, tomato, carrot, cabbage, capsicum, coriander and make uttapams.