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Cholam adai recipe
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Cholam Adai Recipe | Jowar Adai | Sorghum Adai

Cholam adai, a thick south-indian style pancake made of jowar/sorghum and a combination of dals. A healthy and hearty meal anytime
Course Breakfast, Main Course
Cuisine Indian, South-Indian
Keyword Adai dosai recipe, Easy vegan recipe, gluten-free recipe, How to make adai, Meal ideas, Millet adai, Millet recipe, Quick and easy breakfast, Quick and easy dinner
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 4

Equipment

  • Indian style mixie or any heavy blender
  • Tava to cook the adai/pancake

Ingredients

  • ½ cup Cholam Jowar/Sorghum
  • ½ Cup Tuvar dal/toor dal/Tuvaram paruppu
  • ½ Cup Chana dal/Kadalai paruppu/Gram dal
  • ½ Cup Matta rice/Raw rice
  • 4-5 nos red chilies
  • ½ teaspoon coriander seeds/dhaniya optional, but enhances flavor
  • a small piece of ginger optional
  • handful of curry leaves
  • fistful of coriander leaves
  • salt to taste

Instructions

  • Take Jowar/Sorghum, Tuvar dal. Chana dal and rice together in a bowl. Wash them twice and let it soak in water for 3-4hours
  • After the said time, drain the excess water, take the ingredients in a mixer jar, add chilies, coriander seeds, fresh curry leaves, coriander leaves and ginger to this and grind it to a batter. Use about ½ cup of water while grinding.
  • The batter should be a bit thick than idly/dosa batter. And also need not be fine like idly/dosa batter, since it is adai, little coarseness will give a nice crisp to the adai. 
  • Let the ground batter rest for 10 minutes. Now add salt to the batter and mix well

Let us make the adai

  • Heat a dosa pan/tava. I use cast iron pan. Heat it in medium flame for 2 minutes, then add a dab of gingely oil to the hot pan, wipe it well with a paper towel
  • Now pour a ladle of batter in the middle of the tava, and spread it in circular motion using the ladle Add a teaspoon of gingely oil to the adai and make a small hole in the center with the turner and add some gingely oil in the center too. 
  • Since the adai is made little thick, making hole in the center, helps in even cooking of the adai.
  • Once it gets brown on the edges, turn and cook the other side too. Remove it to a serving plate and serve warm along with a bowl of aviyal or your favorite chutney.