Solam dosai is a healthy and nutritious breakfast. Simple kara chutney as a side dish is more than enough for this dosa. Sorghum/solam/jowar is a grain which is rich in fibre and helps in digestion. We can make paniyaram (pan fried cakes), solam soru or kali or mudde (sorghum rice balls or dumblings) and many more dishes from this Solam/Sorghum. And here is the recipe for simple and easy solam dosai.
Solam dosai – Sorghum dosa
- Recipe Cuisine: Tamilnadu
- Recipe Category: Breakfast
- Preparation Time: 10 to 12 hrs (Soaking+Grinding+Fermenting)
- Cooking time: 10 mins
- Makes: 15 to 20 dosas
|Solam/Sorghum (White or red variety)||2 cups|
|Urad dal||½ cup|
|Idli rice or raw rice or sona masoori||¼ cup|
|Fenugreek seeds||½ tsp|
|Water||1 ½ cup (Adjust as needed)|
1. Wash and soak Solam/Sorghum, urad dal, fenugreek and rice together with enough water for 2 to 3 hrs.
2. Grind it to a smooth batter with required amount of water. It should be in pouring consistency, like regular rice dosa batter. Mix salt and ferment it for 6 to 8 hrs.
3. Once fermented, take a ladle full of batter and pour it on hot tawa and spread it.
4. Drizzle some oil on the sides and top of the dosa. Let it cook for a min and flip it and cook it for a min. Then remove it from fire and serve hot. Repeat it for the rest of the batter or as needed.
Serve hot with spicy chutneys 🙂
* Solam/Sorghum dosa batter gets fermented quickly compared to rice dosa batter. So keep it for fermentation as per the temperature around.
*Even if we keep this in fridge after lightly fermented, it may get spoiled soon by days. So prepare less batter every time and do not store it for longer days.