Jowar dosai, also called as vellai cholam dosai, a popular breakfast dish made with sorghum millet and urad dal. A perfectly healthy and a hearty breakfast dish to enjoy with variety of chutney.
Course Breakfast, Main Course
Cuisine Indian, South-Indian
Keyword Breakfast with millets, Cooking with millets, Dosa with millets, Easy millets recipe, How to make millet dosa, How to use jowar in daily cooking, Jowari Recipe, Millet dosai, Quick and easy dosa recipe, Recipe with Jowar, vellai cholam dosa recipe
Prep Time 3 hourshours10 minutesminutes
Cook Time 15 minutesminutes
Fermenting time 8 hourshours
Total Time 11 hourshours25 minutesminutes
Servings 5people
Calories 260kcal
Equipment
Indian style mixie or any heavy blender
Ingredients
1CupJowar/Sorghum/Cholam
¼cupurad dal
¼teaspoonmethi seeds/fenugreek seeds
Salt to taste
Oil/ghee for making the dosa
Instructions
Wash & Soak
Measure and take jowar/sorghum and urad dal separately in different bowls. Wash them 2-3 times with water.
Soak jowar and urad dal in water, separately for 3 hours. Soak methi /fenugreek seeds along with urad dal.
Grind & Ferment
Since the quantity of ingredients is less, I m using my mixer grinder jar to grind the batter.
After the soak time, drain the excess water from both Jowar and urad dal. Grind urad dal first by adding enough water to a smooth batter. Remove it to a deep bowl.
Urad dal batter will be nice, fluffy and airy when ground well.
Grind jowar next by adding enough water. Jowar will grind to almost smooth batter. You will see brown specks of jowar in the batter.
Mix both jowar and urad dal batter together. Let it sit on the kitchen counter for 8 hours for fermentation. If the climate in your place doesn't cooperate well for fermenting, then leave the batter inside the oven with the lights on.
Let us make jowar dosa
Next day morning, add salt to the fermented batter, give it a good stir. Heat the tava /non-stick pan, pour ½ teaspoon oil and wipe clean all over the tava using a tissue or a cut onion.
Poura laddle of batter in the centre of the pan and spread it thin from the centre in a circular motion. Dot the edges of the dosa with ghee/oil.
Cook until the edges turn brown, flip and cook the other side too. Serve hot with chutney or sambhar