Sorghum, also called jowar, Indian millet, cholam (in Tamil). Jowar is rich in fiber and contains high-quality protein. Both of them help to keep you fuller for a longer time and prevents cravings for unhealthy food items. A single serving of jowar contains over 12 grams of fiber and 22 grams of protein. Jowar is also naturally cooling, so it can be a valuable addition to the diet when it’s hot outside. Use the whole seed and not the jowar flour for this recipe. Also, I add idli rice, whole urad dal and fenugreek seeds. Fenugreek is always added to dosa batters, especially those that are fermented, because it has a naturally helps to s peed the fermentation process.
Watch Chola Dosai Recipe in Tamil
chola dosai recipe / sola dosai / Sorghum dosa/ jowar dosa
Ingredients
To prepare chola / Jowar dosai
To prepare Peanut chutney
How to make chola dosai recipe
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To prepare jowar / sola dosa batter preparation, take jowar, idli rice, whole urad dal and fenugreek seeds.
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Wash jowar thrice and soak altogether for 5 hrs.
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Grind them all in mixie or wet grinder in to smooth batter.
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Add salt and mixie washed water and mix thoroughly by hand.
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Allow to ferment the batter to 6-7 hrs.
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After enough fermentation the batter should like this.
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To prepare ground chutney, heat he pan with oil.
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Add chopped onions, garlic cloves, green chillies sauté well until onions get transparent.
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Add roasted and peeled ground nuts.
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In mixie jar add grated coconut and small sized tamarind.
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Add sautéed onion and peanuts mixture.
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Grind in to smooth paste with little water.
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Tempering with mustard seeds and curry leaves in hot oil.
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Heat the dosa tawa, sprinkle little water and wipe it with kitchen tissue.
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Take a ladle full of batter and spread as much as thin in circular motion.
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Drizzle oil or ghee, press down with spatula to get crispy dosa.
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Once looks crispy golden-brown remove from tawa.
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Crispy and healthy jowar dosa is ready to have with ground chutney.
