Jowar Dosa / Sorghum Dosa / Jonnalu Dosa / Chola Dosai (சோளம் தோசை)

Jowar is the Indian name for sorghum, also known as White Millet.  It is a gluten-free, high-protein, cholesterol-free millet, rich in essential nutrients including dietary fiber, iron, phosphorus and thiamine.

This was introduced to me by my neighour Sathyabama Manikandan.  She gave me this millet and also the recipe to prepare this healthy dosa!

To my surprise, this Chola Dosa came out very tasty and crispy; can't make out from the taste that a new ingredient is added! Here is it for you to try!

Ingredients:

Cholam / Jowar  - 1 cup

Idli Rice  -  1 cup

Urad dhal -  ½ cup

Fenugreek seeds -  ½ tsp

Salt – to taste

Directions:

Wash and soak rice, cholam / jowar, urad dhal and fenugreek seeds in water for about 4 hours.

Grind everything together to fine paste.

Transfer it to a separate container; add salt and mix well.   Allow to ferment for nearly 5 to 7  hours or overnight.

Heat the dosa pan; pour a ladle full of batter and spread it in circular motion from inside. 



Drizzle some oil over the dosa, close with the lid and allow it cook.

Remove dosa from the pan and serve hot with Coconut Chutney ( with Red Chilli and Garlic)
or Tomato Garlic Chutney.

Note:

Jowar dosa tend to ferment fast than our normal idli batter, check it according to your climatic condition.

You can also use raw rice instead of  idli rice  to prepare this dosa.