Millet Dosa (cholam dosa)

Traditional and healthy breakfast recipe, which will give you soft and spongy Idli and Crispy dosa. Nowadays, we are using more millets and this is one among them.Sorghum/Jowar is white millet and its one of the five top cereal crops in the world, along with wheat, oats, corn and barley. Its gluten-free.
Accidentaly I bought this jowar from supermarket. Browsed the net for the recipes related to it and found idli/dosa recipe. Tried it and came out really well.dosas and idlies are spongy.

INGREDIENTS

Cholam/Sorghum/Jowar – 2 Cup  

Whole black gram lentil, skinned/Urad dal  – ½ Cup

Fenugreek seeds – 1 Tsp

Salt – To taste

METHOD

• Wash and soak the urad dal and fenugreek together and soak cholam separately for one hour.
• First grind the urad dal and fenugreek together with spreads of water till the batter turns fluffy and smooth.
• Then transfer into the vessel, and then add drained cholam to the grinder.
• Grind it with spreads of water, till the batter become smooth.
• Now switch off the grinder, and transfer into the urad dal batter vessel, add enough salt and mix it well by your clean hands.

• Keep it in warm place 8-12 hours for fermentation.
• Then it’s ready to make idli or dosa.
• Pour batter in the idli plates and steam it for 8-10 minutes, check it whether it’s cooked or not.
• Make crispy dosa with drizzling oil.(preferably use nonstick)
• Serve it hot with your side dish.
• Then keep the batter in refrigeration for further use.
• I served it with hot kurma.