Chola Dosai || Sorghum Dosa (Breakfast Series Recipe #1)

Yields: 8 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 10 Mins Total Time: 25 Mins

Millets are a boon to humankind. In Early times, millets were a part of the meal often. From Idli, Dosa to kanji and koozh, millets that are low in glycemic index essentially replaced rice majorly. Ragi ( Finger Millet), Kambu (Pearl Millet), Kuthiraivalli (Barnyard Millet), Thinai (Foxtail Millet), Cholam (Sorghum) are all south-Indian favorites. Off late, many people have begun to use millets in their meals with respect to their health benefits. Also, millets are available easily in many of the Indian stores in many parts of the world.

Of this, Sorghum / Cholam is a crop that is widely grown in dry regions, since it requires less water to grow. Also, Sorghum is rich in nutrients and less in sugars. Sorghum is available in white and red colors. Every south-Indian likes Idli and Dosa as their staple breakfast. Chola Dosai is one such from my kitchen that has a perfect mix of dal and carbs providing a balanced breakfast. Do try this chola Dosai for a healthy and balanced breakfast.


0/6 Ingredients
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0/6 Instructions
  • In a container, add one cup of cholam, half a cup of rice, a quarter cup of urad dal, two teaspoons of toor dal, and a quarter teaspoon of methi seeds. Soak them in water for about 6 - 8 mins.
  • Once it is soaked, wash and grind them to a fine batter in a wet grinder.
  • Transfer the grounded batter to a container and add salt to it. Mix them together with hands and allow it to ferment overnight or a minimum of 8 hrs.
  • Once it is fermented overnight, mix them together with a ladle and get it ready to make dosas.
  • Heat a flat dosa pan. Pour a ladle of batter into the dosa pan and spread in a circular motion. Drizzle gingelly oil to it and cook on one side,
  • Flip over to the other side and cook until it is done. Serve with chutney or sambar.

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