Sollam dosai/ Chola dosai(சோள தோசை ), one of the traditional varieties of dosa made from Jowar seeds/ Sorghum. Nowadays, many people never even heard about this dosa variety. When I started to blog, collecting these kinds of authentic recipes were my main motto and it still does. I learned this dosa from my mom years back, since then whenever i get a chance to source the sorghum, definitely i would make this dosai.
Recently got a pack of sollam from the newly opened Indian store here in Canada.When i mentioned the same to my mom, she remembered an incident from her childhood days in Sankarankovil. She said that in those days, people who came to visit a temple in her hometown, often sat in thinnai(veranda in a house ) of her house and would eat their breakfast or lunch that they had packed earlier. She recollects that this solla dosa with ellu(sesame seed) podi was one among the common packed foods of that time. So in order to avoid the dryness, the podi was simmered on the dosa along with sesame oil and stacked together and then covered with cotton cloth and placed in the ola petti(palm leaf basket ). She also said that it would look so soft and smell divinely which would definitely arouse anyone's appetite!
Related : How to make Ragi dosa with whole millet
Ok, enough with the story, now let's check on how to make this healthy dosa!
If you don't get a chance to see cholam before, this is how cholam/ jowar seeds look
Related : How to make Kambu Dosai
Chola Dosai | Jowar Dosa
Preparation Time : 8 hrs | Cooking Time : 20 mins | Serves : 3 to 4
Recipe Category: Breakfast | Recipe Cuisine: Indian
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Sollam/Jowar seed/Sorghum - 1 cup
Idly Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek seed - 1/2 tbsp
Salt - to taste
Procedure
Soak sollam, idli rice ,urad dal & fenugreek seed separately for 6- 8 hrs/overnight . Then transfer into mixie jar in batches.
Add enough water and grind into fine paste and transfer into large bowl.
Add add enough salt into the batter,mix it well with you hand and allow to ferment (this batter will ferment quickly compare to normal dosa batter,so keep an eye on the batter after 4 hrs).
Related : How to make Barley idli and dosa
For make the dosa, heat the tawa and take a ladle full of batter and spread it thick(like kal dosa) Once the bottom turns brown ,flip it on other side and cook it.
Serve this nutritious dosa with any of your favorite chutney or with Idly podi. Check out here for the side dish collections for idli and dosai
Related : How to make moongil rice dosai
Notes:
- Soak long hours help to ferment the dosa batter quickly.
- Like any millet batter, it stays good for only couple of days. Try to finish the batter within 2 to 3 days.
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