Sola dosai/ஆரோக்கியமான சோள தோசை/Healthy Chola dosa/Sorghum millet dosai/How to make Chola dosai

Ingredients

• 1 cup idli rice
• 1 cup Red cholam (sorghum millet)
• ¾ cup whole white urad dal
• 2 tsp fenugreek seeds
• Salt as required

METHOD

1. Wash and soak the Sorghum, idli rice, urad dal and fenugreek seeds in water for 6-7 hours.

2. Drain the water and add the soaked grains to the grinder. Add water little by little while grinding. Grind the batter for half an hour in the wet grinder. Add upto two cups of water while grinding the batter.

3. After half an hour, stop the grinder and feel the batter. The batter should be smooth.

4. Our Chola dosa batter is ready

5. Remove the batter to a bowl. Cover the batter with a lid and allow it to ferment for 7-8 hours. If you live in a hot place, the batter will ferment in 5-6 hours. The batter will rise during fermentation. The Cholam Dosa batter should have increased in volume after 5-6 hours and should look foamy. Mix well using a spatula to release the foam. Add in the salt and mix it well. The batter should not be very thick. If the batter is thick, add some water to dilute. The batter should be the consistency of regular idli dosa batter.

6. Heat a dosa pan for making Dosa. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round.

7. Sprinkle 1 tsp of sesame oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook the millet dosa until browned. Up-to 30 seconds more. Transfer the sola Dosa to a plate. Continue with the remaining millet dosa batter.

7. Our Traditional Sola Dosa are ready.

Note:

The batter can be refrigerated for up-to two days and used accordingly.