16 November, 2018
WHOLE SORGHUM DOSA/JOLADA DOSAY ….
I’m here with yet another recipe picked up from my written/noted recipe book. Actually in the book I have written/noted as sweet corn (musukina jola) to be used in this recipe, but today somehow I felt like making it using Sorghum/Jowar/mekke Jola instead of sweet corn. It turned out too good and it was very tasty as well, but very soon I’m going to try out this recipe using sweet corn also and post the pic of the same here. It is very simple to make so I have categorized this recipe as beginners recipe also.
Ingredients : measuring cup used is of 250 ml
- Sorghum/Jowar/Jola – 1 cup
- Raw rice – 1 cup
- Split black lentil/urad dal – 1/4 cup
- Red rice flakes – 1/4 cup
- Fenugreek seeds – 1 tsp
- Salt to taste
- Water to grind
- Oil to smear on dosay
PROCEDURE :
- Rinse well and soak together sorghum, rice, urad dal, rice flakes and fenugreek seeds in enough water for 7 to 8 hours (I use potable water to soak them, so later I use that water only for grinding)
- Drain the water to another vessel (if using potable water), Put the soaked, drained mixture to a mixie jar, add needed amount of water and grind into a smooth batter by adding salt
- Transfer to a vessel, cover and keep it overnight or 8 to 10 hours for fermentation
- Heat the tawa and spread a ladle full of batter evenly into a thin circle, smear little oil, cook on both the sides. You make it both crispy or soft spongy
- Serve with any chutney or cabbage chutney
