Jowar Adai Dosai Recipe Cholam Adai Dosa

Jowar Adai Dosai

Jowar Adai Dosa Step by Step

About this Recipe

Jowar is ground into flour, which is used to make rotis, bhakri, cheela, and dosas, among other things. Jowar is a member of the millet family and is gaining popularity these days. It is an ancient grain that has been overshadowed by wheat and rice in terms of popularity. Jowar is known by many different names in India, including jwaarie, jowar, jola, and jondhalaa, and is used to make bhakri, jowar roti, and jolada rotti. Its English name, Sorghum, is derived from the family to which it belongs, Sorghum Vulgare. Jowar flour is a complex carb that will be absorbed slowly in thebloodstream and will not cause an insulin spike. Jowar, because it is high in fibre, lowers bad cholesterol (LDL) while increasing the effects of good cholesterol (HDL) Similarly, bajra is a superfood that is also gluten-free. This is one recipe which i made a week back and i was so happy with the result. Because i didn’t missed my normal adai dosa. It came out just perfect. And one more thing, after my successful attempt in this recipe, i used all the millets and made a millets adai today and it was a hit. Will share too soon.

Ingredients for Sorghum Adai Dosa Recipe :

Cholam / Jowar / Sorghum - 1 cup Chana Dal / Kadalai Paruppu - ½ cup Rice - ⅓ cup ( I used normal ponni rice, you can use idli rice too) Dry Red Chillies - 6 to 7 Asafoetida / Hing / Kaya Podi - ½ tsp Onions - 1 medium size chopped finely Green Chillies - 2 finely chopped Ginger - 1 tblspn grated Curry leaves a small handful Coriander leaves a small handful finely chopped Salt to taste Water as needed Oil for frying dosa Cholam / Jowar / Sorghum :

Most people avoid jowar flour because it is bitter to the tongue. However, the health benefits far outweigh any taste issues you may have. Chana Dal / Kadalai Paruppu :Split Chana Dal Bengal gramme refers to split and polished baby chickpeas. It resembles and tastes like small kernels of sweet corn and is a popular ingredient in Indian cuisine. Chana dal is used in Indian cooking to make tikkis, pancakes, bhajiya, vada, stuffed paratha, sabzi, and dal. The best pair with this adai is coconut chutney. This is so healthy to add it into your families breakfast. So try it out and let me know how it turned out.