Sorghum Dosai (Vellai Cholam Dosai)

I rarely ever make New Years resolution for fear of breaking them before the first week is out. But this year I made one, to avoid buying bread and bake my own. I set out to make bread and started with the no knead bread and then to other bread. I have been happy with results so far. I have not bought bread so far in 2009. My bread making trial in detail in a future post. While bread baking requires a lot of effort from my part, dosai making is almost effortless.

Sorghum (called Jowar in Hindi) is a grain common in the Kongu region of TamilNadu used mainly for fodder but it is a delicious fodder for humans as well. Chola Paniyaram is one delicious dish that can be made with sorghum. If paniyaram is made and enjoyed can dosai be far behind? The paniyaram batter required the addition of rice but the dosai batter does not require the addition of rice. My mom specifically asked me to point out that the addition of rice is not required for both the paniyaram and the dosai. The sorghum in this recipe can be substituted with any millet. The batter does not require any fermentation and dosai can be made almost immediately. The addition of onions, red chilies, cumin make this a savory delight.

Chola dosai with coriander chutney

Chola Dosai (Sorghum Dosai)
Ingredients

1. 1 cup of cholam
2. 1/4 cup of urad dal
Soak overnight
3. 1/2 red onion
4. 3 red chilies
5. 1 tsp cumin seeds
6. a small piece of asfoetida
7. few curry leaves
8. salt to taste

Method

1. Blend the cholam and urad dal and when half done add the rest of the ingredients, add salt remove to a vessel. Add enough so the consistency is that of pancake batter
2. Head a griddle and pour a laddle of batter on to the hot surface
3. Spread the batter around in a circular motion
4. Spray oil on the sides, when one side is cooked flip and cook on the other side
Serve with chutney of choice

I had a packet of lotus stem laying around in the freezer for a while. This recipe on Alka's Sindhi Rasoi meant I had no more excuses for giving this a try and putting the lotus stems to good use. The simple ingredient list for the Bhee Patata/Lotus Stem Potato curry meant I could make them almost the very next day. I had soaked Black chana the previous so used those instead of the green peas.