Chola Dosai And Chola Idli, Sorghum Dosa And Idli Recipe

Chola dosai and chola idli batter recipe. How to make fermented sorghum idli-dosa batter. Recipe with step by step pictures.

We made Chola dosai for breakfast today. Many readers confuse between vellai cholam (sorghum millet) and makka cholam (corn). They are two different things. Chola dosai is made with sorghum millet. Sorghum is also called as the big millet and looks similar to Quinoa. Its an extremely healthy grain and is also gluten free. Here is how to do Sorghum millet dosa.

We will need equal quantity of urad dal, parboiled rice (idli rice) and sorghum millet (vellai cholam) for this recipe.

Wash and soak the grains in water for 4-5 hours. Sorghum millet is a very tough millet and it needs at-least 4-5 hours to soften a little. If you have the time, soak the grains overnite. It works best.

I have used a wet grinder for grinding the batter today. You may use a mixie too! 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 2 – 2.5 cups of water while grinding the batter.

Add in the salt to the grinder. After half an hour, stop the grinder and feel the batter. The batter should be smooth.

Remove the batter to a bowl. Cover the batter with a lid and allow it to ferment for 4-8 hours. If you live in a hot place, the batter will ferment in 4-5 hours. The batter will rise during fermentation. The Cholam Idli-Dosa batter should have increased in volume after 4-8 hours and should look foamy. Mix well using a spatula to release the foam. The Cholam Idli-Dosa 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.

At this stage, if not using right away, the batter can be refrigerated for up-to two days and used accordingly.

Heat a dosa pan / griddle until hot for making Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round.

Sprinkle 1/8 teaspoon of 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 millet Dosa to a plate. Continue with the remaining millet dosa batter.

Dosas are ready.

I also made idlis with the same batter and were really soft. I added a little ghee to the idlis and the sorghum idlis were சொர்கம் (sorgum in tamil means heaven).

• 1 cup parboiled rice (idli rice)
• 1 cup vellai cholam (sorghum millet)
• 1 cup whole white urad dal – unpolished
• 1 teaspoon salt

1. Wash and soak the grains in water for 4-5 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. Add in the salt to the grinder. After half an hour, stop the grinder and feel the batter. The batter should be smooth.
4. Use the batter to make idli and dosa.
5. The batter can be refrigerated for up-to two days and used accordingly.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 12 hours
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Tamilnadu

• 1 cup parboiled rice (idli rice)
• 1 cup vellai cholam (sorghum millet)
• 1 cup whole white urad dal – unpolished
• 1 teaspoon salt

1. Wash and soak the grains in water for 4-5 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. Add in the salt to the grinder. After half an hour, stop the grinder and feel the batter. The batter should be smooth.
4. Use the batter to make idli and dosa.
5. The batter can be refrigerated for up-to two days and used accordingly.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 12 hours
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/chola-dosai-chola-idli-sorghum-dosa-idli-recipe/

Stuffed bread rolls recipe. These Indian style fried potato stuffed bread rolls are delicious in every single bite. With step by step pictures.

This recipe for bread rolls is from my moms old cookbook, which is more than 40 years old and has been extensively used. She even had a binding done on the cookbook when I was young so the book stays sturdy. I don’t even know if book binding shops exist anymore. School season meant that all the new books would be sent for binding. Oh!!!! those days!!!! One recipe that I fondly remember from this book is the bread rolls. I never knew that bread rolls was a common thing in North India until recently. This recipe was such a hit all the time it was made and so novel those days. Mom and I made these rolls recently and had a great time in the kitchen together.

Here is how to do stuffed bread rolls. First lets make the filling for the bread rolls. Heat oil in a pan and add in the cumin seeds and onions. Fry for a minute.

Add in the fresh peas, salt, chilli powder, turmeric and garam masala. Add little water (about quarter cup) and simmer till the peas is cooked.

Add in the boiled, peeled and roughly mashed potatoes. Add in the coriander leaves. Mix well to combine.

Divide the stuffing into 8-10 equal size oblong pieces.

Now lets stuff it in bread. Remove the crust from the bread. Gently dip the bread in water. Do not dip for long. The bread will become soggy. Just a quick dip for couple of seconds will do.

Gently press the bread between hands to squeeze out all the water. Make sure to squeeze out as much water as you can, so the bread does not break open while frying. Here is amma squeezing the bread. Those hands that tirelessly worked all the years!!

Place the bread on a plate and place the stuffing in the middle. Start covering the stuffing by bringing the ends of the bread together.

Bring the other two ends to cover the stuffing completely. Gently shape the roll on the palm so its a nice oblong.

Troubleshooting: If the stuffing break opens, just pinch that area so the wet bread closes the opening. Make sure it is smooth all around.

Repeat until all the stuffing is rolled. Heat oil in a pan to deep-fry. Heat until the oil is really hot. Gently slide the rolls in oil.

Fry till the rolls are nice and golden.

Drain the fried bread rolls on paper towels.

Serve hot with ketchup.

For the stuffing

• 2 teaspoon vegetable oil / sunflower oil
• 1/4 teaspoon cumin seeds
• 1 onion, chopped
• 1/4 cup fresh peas
• 1/2 teaspoon salt
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon garam masala
• 3 medium sized potatoes, boiled, peeled and mashed
• 2 sprigs coriander leaves, chopped

Other Ingredients

• A loaf of regular white sandwich bread
• 500 ml vegetable oil / sunflower oil to deep fry

1. Heat oil in a pan and add in the cumin seeds and onions. Fry for a minute.
2. Add in the fresh peas, salt, chilli powder, turmeric and garam masala. Add little water and saute till the peas is cooked.
3. Add in the boiled, peeled and roughly mashed potatoes. Add in the coriander leaves. Mix well to combine.
4. Divide the stuffing into 8-10 equal size oblong pieces.
5. Remove the crust from the bread. Gently dip the bread in water. Do not dip for long. The bread will become soggy. Just a quick dip for a second will do.
6. Gently press the bread between hands to squeeze out all the water.
7. Place the bread on a plate and place the stuffing in the middle. Start covering the stuffing by bringing the ends of the bread together.
8. Bring the other two ends to cover the stuffing completely. Gently roll between the palms to shape the roll.
9. Repeat until all the stuffing is rolled.
10. Heat oil in a pan to deep-fry. Heat until the oil is really hot. Gently slide the rolls in oil.
11. Fry till the rolls are nice and golden.
12. Drain the fried bread rolls on paper towels. Serve hot with ketchup.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Indian