|Cholam Dosa-Coconut coriander chutney–drumstick sambar|
Soak urad dal and fenugreek seeds together for 2-3 hours.
Grind sorghum and rice first for 10 minutes, then add the urad dal + fenugreek seeds to the cholam + rice and grind everything together to a smooth batter. The consistency of the batter should neither be thin nor thick. Add salt needed and mix well.
Leave it to ferment for 7-8 hours. Now the batter is ready for making dosas. Mix well and keep it aside.
Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion.
Drizzle a tsp of oil around the dosa, when the corners start lifting up, flip it to the other side, drizzle another 1/2 tsp of oil and cook until done.
Remove from tawa and serve hot with any chutney of your choice.
Cholam dosa using chola maavu/sorghum flour
If you want to make cholam dosai using chola maavu – for 2 cups of cholam maavu, soak 1/4 cup of whole skinless urad dal for 2 hours. Grind it until fluffy in a wet grinder. Then mix the cholam flour, needed salt with the urad dal batter and leave it to ferment. This measurement is suited, if you are going to use the wet grinder for grinding urad dal.
Use more than 1/4 cup of urad dal, if you are going to use the mixie/blender for grinding.
Note – Include sorghum in moderation and enjoy its health benefits.
If you cannot get par boiled idli rice, you can use any rice.