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All content, including recipes, photos, and stories, is © Sandyathome. This recipe and post are the original creation of Sandyathome and may not be copied, reproduced, distributed, republished, or adapted in any form — even with credit — without written permission. Please respect and support original work.

If you’re searching for a no rice dosa recipe that’s healthy, gluten-free, and delicious, this No Rice Jowar Dosa (Cholam Dosa) is the one! Made with jowar (cholam), urad dal, poha, and fenugreek seeds, this dosa is soft, slightly spongy, and ferments beautifully. It’s a fantastic option for breakfast or dinner and pairs well with chutney or sambar. We relished this cholam dosa with Red capsicum chutney for which I will post recipe soon!

You can learn about health benefits of Jowar here.

The Story Behind My No Rice Jowar Dosa

I’ve always loved working with millets, and dosa felt like the perfect canvas to experiment. Initially, I made this dosa with rice, but I soon wondered: what if I remove rice altogether?

When I first tried using only jowar, the dosa turned out hard and slightly chewy. After some thought, I added poha for softness and fenugreek seeds for fermentation — and to my surprise, the batter turned out even softer than regular dosa batter!

This recipe has become one of my proudest creations — and now a favorite at home.

Cholam Dosa Ingredients Explained – What Each One Does and Why It Matters

Ingredient	Role
Cholam / Jowar	A powerhouse millet, jowar is packed with fiber, protein, iron, and antioxidants. It supports digestion, keeps you fuller longer, and is naturally gluten-free.
Whole Urad Dal	Adds protein, helps fermentation, and makes the dosa fluffy and soft.
Fenugreek Seeds	Boosts digestion, enhances fermentation, and adds a subtle flavor
Poha/ Aval	Poha/Aval adds softness, improves fermentation, and gives the dosa a light, fluffy texture.

Key Tips for Perfect Jowar Dosa

• Grind the batter well — at least 25 minutes in a wet grinder for a smooth, fluffy consistency.
• Ferment the batter well — it usually ferments faster than rice-based dosa batter.
• Remove the batter from the fridge 1 hour before making dosas so it comes to room temperature — this gives you soft and evenly cooked dosas.

Why You’ll Love This Jowar Dosa?

• Gluten-Free: Perfect for gluten-sensitive diets.
• No Rice: A wonderful millet-based alternative to regular dosa.
• Healthy and Nutritious: Rich in fiber, protein, and minerals.
• Quick Fermentation: Saves time compared to regular dosa batter.
• Versatile: Make thin crisp dosas or soft sponge dosas.

Tips for Perfect Cholam Dosa

• Use a wet grinder for best texture.
• Ferment in a warm spot (inside an oven with light on or near a warm stove).
• Do not over-ferment or the batter will turn too sour.
• For extra crispiness, add a handful of chopped onions or coriander on top while cooking

Serving Suggestions

Pair your jowar dosa with:

– Coconut chutney

– Tomato chutney

– Sambar

– Podi with sesame oil

Frequently Asked Questions (FAQ)

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All content, including recipes, photos, and stories, is © Sandyathome. This recipe and post are the original creation of Sandyathome and may not be copied, reproduced, distributed, republished, or adapted in any form — even with credit — without written permission. Please respect and support original work.