u003cbr/u003eCan I make this dosa without fermenting?

u003cbr/u003eFermentation gives the best taste and texture, but if needed, you can make it like an instant dosau003cbr/u003ewith a bit of curd and Eno, though the flavor will change.

Recipes

How to Make the Best Jowar Dosa Without Rice | Soft, Healthy & Gluten-Free Cholam Dosa

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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.

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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.

No Rice Jowar Dosa | Cholam Dosa Recipe (Gluten-Free, Healthy Dosa)

Recipe by Sandhya Riyaz

Recipe rating: 5.0 from 2 votes

Course: Breakfast, Dinner, Tiffin, SnacksCuisine: South Indian, IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Rest time (Fermentaion)

4 – 5

hours

Soaking time

6- 8

hours

Soft, gluten-free jowar dosa made without rice — a healthy, easy millet dosa for breakfast or dinner.

Ingredients

2 cups, Cholam / Jowar
1/2 cup, Whole Urad Dal
1/4 cup, Poha / Flattened Rice
1/2 teaspoon, Fenugreek Seeds
Salt – for taste
2 cups, Water – for grinding
6 tablespoon, Oil (for making dosa)

How to Make No Rice Jowar Dosa

Soak the Ingredients:
Wash jowar, urad dal, poha, and fenugreek seeds together. Soak them in plenty of water for 6-8
hours or overnight.
Grind the Batter:
Drain the water and grind the soaked ingredients in a wet grinder or high-power blender. Use about
2 cups of water, adding little by little. Grind for around 25 minutes until the batter is smooth and fluffy.
Ferment the Batter:
Transfer the batter to a large bowl. Add salt and mix well. Let it ferment in a warm place. The batter
ferments faster than regular dosa batter, so check after 6-8 hours. Avoid over-fermenting to prevent
a sour taste.
Make the Dosas:
Heat a dosa tawa or nonstick pan. Stir the batter gently. Pour a ladleful of batter onto the hot pan.
For regular dosa, spread it thin; for sponge dosa, keep it thick. Cook on medium heat; drizzle oil if
desired. Flip if needed. Serve hot with chutney or sambar.

Notes

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.
* 1 cup = 235 ml

How to Make No Rice Jowar Dosa with step by step images

Soak the Ingredients:
Wash jowar/ sorghum, whole urad dal, poha/aval, and fenugreek seeds together. Soak them in plenty of water for 6-8 hours or overnight.
Grind the Batter:
Drain the water and grind the soaked ingredients in a wet grinder or high-power blender. Use about 2 cups of water, adding little by little. Grind for around 25 minutes until the batter is smooth and fluffy.
Ferment the Batter:
Transfer the batter to a large bowl. Add salt and mix well. Let it ferment in a warm place. The batter ferments faster than regular dosa batter, so check after 6-8 hours. Avoid over-fermenting to prevent a sour taste.
Make the Dosas:
Heat a dosa tawa or nonstick pan. Stir the batter gently. Pour a ladleful of batter onto the hot pan.
For regular dosa, spread it thin; for sponge dosa, keep it thick. Cook on medium heat; drizzle oil if
desired. Flip if needed. Serve hot with chutney or sambar.

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)

Can I skip poha?

Poha gives softness; you can skip it, but the dosa may be slightly less spongy.

Can I make this dosa without fermenting?

Fermentation gives the best taste and texture, but if needed, you can make it like an instant dosa
with a bit of curd and Eno, though the flavor will change.

Can I store the batter?

Yes! Refrigerate the batter for up to 3 days. It may get slightly sour over time.

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Published by

Sandhya Riyaz

Tags: cholam dosagluten-free dosahealthy dosa recipejowar dosamillet dosano rice dosaSouth Indian breakfast

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