Sorghum Dosa is a light and healthy dosa made using sorghum, rice and urad dal. It comes soft in middle and little crisp at edges, making it so good to have for breakfast or even dinner. The flavor is mild, earthy and comforting with that small nutty taste from sorghum.

You can make this dosa as it fills the tummy but still feels light. Sorghum, also called cholam, is rich in fiber and iron, and it keeps you full for long time. It's one nice way to include millets in daily food without feeling too plain or healthy. You can even use the same batter for idli also, which makes it more helpful.

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About Sorghum Dosa

Sorghum Dosa or Chola Dosa is a South Indian style dosa made with sorghum, rice and urad dal. The ingredients are soaked, ground smooth then left to ferment overnight. After fermentation, the batter becomes soft and bit airy which helps dosa to turn light and slightly crisp.

This dosa tastes little different from regular dosa but has nice earthy flavor that goes so well with chutney and sambar. When cooked well, the dosa turns golden at edges and stays soft in center. I feel the taste of this dosa is mild and homely.

There are few variations also. You can also use cholam flour for quick version but I like to soak and grind whole grain, it gives better texture and that fresh aroma after cooking. You can even mix other millets like varagu or thinai along with cholam for a change in taste and flavor.

Sorghum is also known as Jowar in Hindi, we call it Cholam in Tamil, It is also called as white millet. This is a good source of dietary fiber, it is gluten-free, high in protein, cholesterol free millet. I usually make this on weekends or when I feel to eat something simple and healthy. It takes some soaking time but very less effort otherwise.

Sorghum Dosa Ingredients

• Sorghum (Cholam) - I used whole cholam grain here. It gives earthy taste and soft texture after fermentation. You can use sorghum flour also but dosa will come little dense.
• Idli Rice - I add idli rice along with sorghum to get that light crispness and proper spreading texture. It balances the dosa taste well.
• Urad Dal - I used whole urad dal as it gives soft texture and good fermentation. You can use split dal too but whole gives better result.
• Fenugreek Seeds - I add few methi seeds while soaking. It helps in fermentation and gives light flavor and nice color to dosa.
• Oil - I used few drops of oil while making dosa. It makes dosa golden and helps in easy lifting. You can use gingelly oil for more flavor.

Similar Recipes

• Ragi Dosa
• Millet Dosa
• Wheat Dosa
• Oats Dosa
• Adai

How to make Sorghum Dosa Step by Step

1.Measure all the ingredients and soak it in a wide bowl with enough water till immersing level. Soak this for at least 3-4 hours.

2.Rinse it well, mittu is helping me with this, then wash it well at least twice. Then grind it to a thickish batter with little water. The batter consistency should be neither thick nor thin. I grinded it in my wet grinder, you can do it mixer too but grinder is recommended.

3.Add required salt, mix it and keep it undisturbed for it to ferment. Leave it in warm place for at least 8 hours, I left it overnight. See the fermented batter the next day, it has raised well.

4.You can see the tetxure, mix it once then add water to make the batter thin.

5.Adjust and add water till it is in pour-able and spreadable consistency. Heat a dosa tawa, if you sprinkle water it should give shh sound then the tawa is hot, now add 2 small ladle full of batter and spread it in concentric circles. Drizzle oil over the sides and in the middle.

6.Cook till it becomes golden in the center and the edges starts lifting up, flip to other side and cook for 2 minutes turn again flip over and fold it. Remove from tawa and Serve.

Serve hot with chutney and sambar.

Expert Tips

• Soaking- I soak everything for 3 to 4 hours as it helps in smooth grinding and soft dosa.
• Fermentation - Batter needs at least 8 hours of resting. Keep it in warm place, in cold weather it may take little longer.
• Consistency - The consistency should be slightly thick while grinding. Later you can add water to get pouring consistency.
• Tawa Heat - Make sure tawa is hot before spreading batter. When you sprinkle water, it should make small sizzling sound.
• Oil - I drizzle little oil on the sides while cooking. It makes dosa crisp and adds nice flavor too.

Serving and Storage

Serve this hot with coconut chutney or sambar. I drizzle small spoon of ghee or gingelly oil on top, it gives nice flavor and little shine too. This dosa tastes best when served hot and hot. If you have leftover batter, keep it in fridge, it stays good for two days.

FAQS

1.Can I make with ready made flour?

Yes, you can use the flour, but dosa will not be as soft as made with whole grains.

2.Can I skip rice?

You can, but dosa may turn bit thick and not spread easily. Rice helps with softness and texture.

3.Why my batter did not ferment well?

Maybe weather was cold. Keep it near stove or warm area for few more hours.

4.Can I make idli with same batter?

Yes, just keep batter thick and you can make soft idlis also.

5.How long can I store the batter?

You can keep in fridge up to 2 days. Mix well before making dosa again.

If you have any more questions about this Sorghum Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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