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Healthy jowar dosa recipe served with coconut chutney and tomato chutney crispy cholam dosai millet dosa

Healthy Jowar Dosa (Cholam Dosai)

Healthy jowar dosa, also known as cholam dosai, is a traditional South Indian millet dosa made using sorghum, idli rice, urad dal, and fenugreek. This dosa is gluten free, high in fiber, and a healthy alternative to regular dosa, perfect for breakfast or dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Fermentation Time 8 hours
Total Time 8 hours 25 minutes
Servings: 15 dosas
Course: Breakfast, dinner
Cuisine: Indian, south indian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ven cholam white sorghum / jowar
  • 1 cup idli rice
  • 1/4 cup urad dal
  • 1 tbsp channa dal
  • 1/4 tbsp fenugreek seeds
  • Salt as required
  • Water as needed for grinding
  • Oil for cooking dosa

Equipment

  • 1 Cast Iron Dosa Pan

Method
 

Preparation and Soaking
  1. Wash ven cholam and soak in water for 4 hours.
  2. Wash idli rice, urad dal, channa dal, and fenugreek seeds and soak separately for 4 hours.
  3. After soaking, drain the water.
Grinding Batter
  1. Add soaked ven cholam to a mixer grinder and grind coarsely by adding little water gradually.
  2. Transfer the ground cholam batter to a bowl.
  3. Grind soaked idli rice, urad dal, channa dal, and fenugreek by adding water little by little until smooth batter consistency.
  4. Add this batter to the cholam batter.
  5. Total water used for grinding is around 1/2 cup (adjust as needed).
  6. Mix the batter well using your hand.
  7. Add salt and mix.
  8. Cover and ferment for 8 hours or overnight.
Making Jowar Dosa
  1. After fermentation, mix the batter gently.
  2. Heat a dosa tawa and pour a ladle of batter.
  3. Spread in circular motion like dosa.
  4. Add few drops of oil around the edges.
  5. Cook until crispy and golden.
  6. Flip if needed and cook the other side.
  7. Serve hot with chutney or sambar.

Notes

 
  • If batter is thick after fermentation, add little water and bring it to dosa consistency .
  • Heat a dosa tawa on medium heat. Sprinkle a little water to check the heat – if it sizzles immediately, the tawa is ready. If the tawa is too hot, the dosa will stick and won’t spread properly.
  • Lightly grease and season the tawa with a few drops of oil and wipe with a cloth or onion piece before pouring the batter
  • After the batter is fermented, you can store the jowar dosa batter in the refrigerator. Always transfer the batter to a container with enough space because the batter may rise slightly.
  • The batter stays good in the refrigerator for about 2 to 3 days. Before making dosa, take the batter from the fridge, mix gently, and adjust the consistency by adding a little water if the batter has become thick.
  • Do not leave the fermented batter outside for a long time, especially in hot weather, as it may become too sour.