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Tuesday, August 18, 2015

Sorghum Dosa Recipe-Jowar Dosa-Cholam Dosai

Sorghum is known as Jowar in Hindi, Cholam in Tamil,  Jonna in Telugu, Jola in Kannada and cholum in Malayalam. Sorghum is a powerhouse of nutrition and is a good source of dietary fiber. Sorghum has been widely consumed as a staple food throughout Africa. According to some studies sorghum may reduce the risk of certain cancers and also help manage cholesterol levels. Sorghum dosa is a wonderful way to include sorghum in our diet.  Today we will learn how to make sorghum dosa following this easy recipe.

Sorghum Dosa-Cholam Dosai
Cholam Dosa-Coconut coriander chutney-drumstick sambar

Cholam Dosa-Sorghum Dosa

 Prep Time : 40 mins(soaking time not included)
 Cook Time : 20 mins 
 Serves: 2-3
 Recipe CategoryBreakfast
 Recipe CuisineSouth Indian

   Ingredients needed

   Sorghum/vellai cholam - 1 cup
   Par boiled Idli Rice (idli pulungal arisi) - 1/4 cup
   Whole Urad dal -1/4 cup (without skin)
   Fenugreek seeds/vendhayam - 1 tsp
   Salt to taste
   Oil for making dosas


Wash and soak sorghum and rice for 6 to 7 hours or overnight.

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.

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  1. Thanks for this recipe Padhuji. Wanna try it soon. How often or how frequent can we have other than rice cereals (like wheat, millets) etc. My fil is diabetic, my hubby n I are very health conscious and I have a ten month old baby. I wanted to try lots of other than rice cereals and your blog has become like a bible. Tried ragi dosa with instant mix and came out decently well for a beginner :). Thanks to you. Looking forward for more such recipes :)

    1. Personally I have rice (brown rice, red rice, white rice, bamboo rice, poha) at least 3-4 days a week and other grains the rest of the days.Other grains include millets (any millets), quinoa, couscous, bulgur, cracked wheat, whole wheat (rotis or parathas) and oats.

  2. I just came to know about this site and started trying the recipes... U r doing a fantastic job... I have improved a bit in my cooking with ur tips and the way u explain the recipe is awesome...Thank u so much...
    I have tried ur rasam, ragi adai, some one pot meals, badam halwa, carrot kheer, pasta bread toast ....and enjoying ur taste in my food.
    I also have yellow corn flour(which looks like besan) and planning to try this dosa.
    Can u pl clarify how much rice i should soak with urad dal? I use a blender for grinding.
    Eagerly waiting for ur reply...

    1. I have written the recipe for that also below. You can use 1/3 cup + a tbsp whole skinless urad dal, if you are going to use the blender for grinding. Do not use old stock urad dal as it will not yield much batter.

  3. In the second method where we use sorghum flour, is it enough if we mix only urad dal, no need to add par boiled rice in this method? 2 cups maavu with 1/4 cup urad dal, what is the quantity of rice to be used in this method? And this can be given to 3 year old kids?

    1. Yes, it is enough. If you are going to use the mixie, use ice cold water for grinding and add more than 1/4 cup of urad dal.The urad dal batter should be light and fluffy.Consult your pediatrician regarding giving to your 3 year old kids as sorghum will take a longer time to digest.

  4. Dear Padhu,

    i love your blog and its my first go to for any recipe. Whenever I google a recipe, i first look for your blog reference in the search results and only if i don't find any reference to your blog, I opt for other blogs / websites. Even though I am not very new to cooking, your style matches my mum's "kai pakkuvam" and whenever I have a doubt on the ratios and ingredients I immediately refer your blog.
    Commendable job and lots of patience to keep it going. Best wishes for all your endeavours

  5. Amma

    Intha Vellacholam Kottayathile (Kerala) Kidakkirathe Illamma. Enna Pannvom. Pl advise. Vellacholam Enakku Nalla priyam.

    Vaikom Madhu, Kottayam

  6. Hi Padhu
    Tried this dosa and it came out really tasty. Thanks for the recipes. Got a doubt. Will I be able to grind ragi in the wet grinder. Please help

  7. I am trying all your receipes and my family members have become a great fan of yours Mam. My kid enjoys eating things which is prepared as per your receipes. Great job of yours. Thanks.

  8. Hi Padhu,
    Great write Up and presentation.


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