Jowar Adai Dosai or Cholam (Sorghum Adai) is a lentil crepe made using millets. Highly nutritious dosai which taste delicious with coconut chutney or idli podi.
Jowar Adai Dosai
You all know that i have been using millets quite a lot now and i absolutely adore the flavour and taste of them. You can check out my recipes using millets here. The one sad thing is i am unable to find few more millets in my place. I have only jowar, thinai, kambu, ragi, barley, horse gram on hand. So you will be finding me using these millets again and again. You can check out my mom's tapioca adai, normal adai and my version of multigrain adai.
About this Recipe
Jowar is ground into flour, which is used to make rotis, bhakri, cheela, and dosas, among other things. Jowar is a member of the millet family and is gaining popularity these days. It is an ancient grain that has been overshadowed by wheat and rice in terms of popularity. Jowar is known by many different names in India, including jwaarie, jowar, jola, and jondhalaa, and is used to make bhakri, jowar roti, and jolada rotti. Its English name, Sorghum, is derived from the family to which it belongs, Sorghum Vulgare.
Jowar flour is a complex carb that will be absorbed slowly in the
bloodstream and will not cause an insulin spike. Jowar, because it is high in fibre, lowers bad cholesterol (LDL) while increasing the effects of good cholesterol (HDL) Similarly, bajra is a superfood that is also gluten-free.
This is one recipe which i made a week back and i was so happy with the result. Because i didn't missed my normal adai dosa. It came out just perfect. And one more thing, after my successful attempt in this recipe, i used all the millets and made a millets adai today and it was a hit. Will share too soon.
Ingredients for Sorghum Adai Dosa Recipe :
- Cholam / Jowar / Sorghum - 1 cup
- Chana Dal / Kadalai Paruppu - ½ cup
- Rice - ⅓ cup ( I used normal ponni rice, you can use idli rice too)
- Dry Red Chillies - 6 to 7
- Asafoetida / Hing / Kaya Podi - ½ tsp
- Onions - 1 medium size chopped finely
- Green Chillies - 2 finely chopped
- Ginger - 1 tblspn grated
- Curry leaves a small handful
- Coriander leaves a small handful finely chopped
- Salt to taste
- Water as needed
- Oil for frying dosa
- Cholam / Jowar / Sorghum :
Most people avoid jowar flour because it is bitter to the tongue. However, the health benefits far outweigh any taste issues you may have.
Chana Dal / Kadalai Paruppu :
Split Chana Dal Bengal gramme refers to split and polished baby chickpeas. It resembles and tastes like small kernels of sweet corn and is a popular ingredient in Indian cuisine. Chana dal is used in Indian cooking to make tikkis, pancakes, bhajiya, vada, stuffed paratha, sabzi, and dal.
The best pair with this adai is coconut chutney. This is so healthy to add it into your families breakfast. So try it out and let me know how it turned out.
How to Make Cholam Adai
- Take jowar, rice, chana dal in a container and wash well. Now add some fresh water and soak it for 4 to 6 hours or overnight. I left it overnight.
- Now take them in a blender along with dry red chillies and make into a little coarse puree. transfer it to a bowl.
- Add in all the remaining ingredients except oil and mix well.
- The batter should be thick and pouring consistency.
- Heat a tawa, pour ladleful of batter and make dosa. Drizzle oil around the sides. Cook for few minutes till it is golden, flip over and cook for few more mins.
- Remove and serve hot with chutney.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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📖 Recipe
Jowar Adai Dosai Recipe | Sorghum Adai Dosa Recipe | Cholam Adai Recipe - Millets Recipes
Ingredients
- Cholam / Jowar / Sorghum - 1 cup
- Chana Dal / Kadalai Paruppu - ½ cup
- Rice - ⅓ cup I used normal ponni rice, you can use idli rice too
- Dry Red Chillies - 6 to 7
- Asafoetida / Hing / Kaya Podi - ½ tsp
- Onions - 1 medium size chopped finely
- Green Chillies - 2 finely chopped
- Ginger - 1 tblspn grated
- Curry leaves a small handful
- Coriander leaves a small handful finely chopped
- Salt to taste
- Water as needed
- Oil for frying dosa
Instructions
- Take jowar, rice, chana dal in a container and wash well. Now add some fresh water and soak it for 4 to 6 hours or overnight. I left it overnight.
- Now take them in a blender along with dry red chillies and make into a little coarse puree. transfer it to a bowl.
- Add in all the remaining ingredients except oil and mix well.
- The batter should be thick and pouring consistency.
- Heat a tawa, pour ladleful of batter and make dosa. Drizzle oil around the sides. Cook for few minutes till it is golden, flip over and cook for few more mins.
- Remove and serve hot with chutney.
Jowar Adai Dosa Step by Step
shital
Hi aarthi....actually was thinking of usinv jowar for breakfast from a long time as I like its mild flavour....very happy with this variety of dosa....indeed will try n let u know soon..keep posting such awesome recipes. ...
Jasmin
Can u pls tell me the proportion if using jowar flour, we don get the whole millets here
Aarthi
@Jasminuse 1 cup
Janakiraman
Thanks a lot Aarthi. I have tried few items from your list. it came up well.
Appreciating your service and efforts.
Thanks again
Dido
Hi Aarthi: I'd like to keep to Jowar alone in this recipe, avoiding grains such as rice, wheat and others. What's your opinion about how it would turn out? Thanks, Dido.