Sorghum (Coolam) Dosa

Sorghum (Coolam) is one of the main grains grown in India and it’s healthy when compared to rice. Few months before I started to explore substitution for rice, here is my first Sorghum (coolam) dosa as a result, my grand parents use to take these type of grains (kambu, coolam, ragi, thinai, saamai, etc.) a lot hope that’s the reason they are strong even in old age.

Ingredients:

Sorghum (Coolam)	1 cup
Raw rice	1 cup
Idli rice	1 cup
Urad dal	½ cup
Cumin powder	1 Tbsp
Pepper powder	1 Tbsp
Asafetida	A pinch
Salt
Oil or ghee

 

Directions:

1. Soak coolam for about 12- 18 hours, soak both rice together for 5-6 hours and urad dal for 2 hours.
2. Grind urad dal separately; grind coolam and rice together as a course paste.
3. Mix everything together with enough salt and ferment overnight.
4. Before you make dosa add cumin powder, pepper powder and asafetida mix well and make dosa on hot tava.
5. Enjoy with any chutney or sambar.

 

 

Note:

• Instead of coolam you can use Bajiri (kambu) or Barley.
• My urad dal use to raise a lot. So I used ½ cup you can add ¾ or 1 cup (My ratio for normal idli and dosa is 4 cup rice for ½ cup urad dal). I use wet grinder for grinding .
• While you are soaking the uard dal leave that in refrigerator and grind using that cold water it helps to raise urad quantity.

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