From the very first post of my Paruppu Adai itself, you might have judged me that I am a great fan of Adai! So I try varieties of adai once in a while even though my son doesn’t like it. I have a long list to share with you in Adai dosa category itself and hence I created a separate category for this variety. Today I prepared the dish with the grain called “Sorghum | Jowar | Cholam”.
The cholam has its ancient roots in India and in villages where cholam was a regular staple food. They prepared many dishes using this grain, like adai dosa, chola dosai, chola saadham (Sorghum Rice), Chola Roti (Sorghum Bread), Chola Dosa, etc. Now, the usage of millets has faded away even in villages and many health experts try to bring awareness about the goodness of millets. Lots of forums and groups are promoting the usage of millets. The outcome of researches show that polished white rice which has higher glycemic index as compared to millets, is the main cause for diabetic in many people in India. We can slowly inculcate the habit of including these millets in our regular diet so that the younger generation will also get accustomed to this forgotten diet.
Sorghum or Cholam is rich in magnesium, zinc and other phytonutrients. It is good for people with celiac disease since it is gluten free. It has natural glucose leveling elements and good for diabetic people too. It aids metabolism and very good diet for people with the problems of constipation. So it is good to use this grain once in a while, in any form which your family likes.
Sometimes we may feel heavy when taking adai for dinner and my friends say that they usually avoid making this dish only for this reason even though they like the taste. My suggestion is whenever you plan to prepare adai for dinner, make it an early dinner (minimum 2 hours before going to bed) and limit the quantity so that you can enjoy the food completely.
Let’s move on to the recipe now.
Sorghum | Cholam – 1 cup
Urad dhal – ¼ cup
Toor dahl – ½ cup
Channa dhal (kadalai paruppu)– ½ cup
Red chillies – 10 Nos.
Fennel seeds – 1 tbsp
Ginger – 1” piece
Onion (finely chopped) – ½ cup
Asafoetida – 1 tsp
Turmeric powder – ½ tsp
Curry leaves ( finely chopped) – 3 to 4 tbsp
Coconut gratings – 2 tbsp
Salt to taste
Oil to cook
Wash and soak sorghum with urad dahl in water for about 3- 4 hours. Wash toor dhal and channa dhal together and soak them in water for an hour.
Grind soaked sorghum and urad along with red chillies, ginger piece, fennel seeds and coconut gratings to the stage before fine paste. Transfer this to a container.
Grind the soaked dhals coarsely and transfer this mixture to the same container.
Add all the balance ingredients except oil and mix it well to a thick idli batter consistency.
Heat a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.
Drizzle few drops of oil and close with the lid and cook in simmer.
After 3 minutes, open the lid and flip the adai to the other side and cook in simmer without lid for about 2 minutes.
The crispy, spicy, healthy chola adai is ready to be served. Today, I have served this adai with tangy “Katta Mitta Mango Thokku” and tastes yummy! I’ll post the recipe for Katta Mitta Mango Thokku very soon.
- The adai will be crispy when it is hot with the above measurements. If you want adai dosa to remain soft after hours of cooking, you can increase the measurement of Urad dhal to ½ cup.
- I have shown the cholam in the pic since many people confuse cholam with makka cholam i.e. sorghum with corn!
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