Millet Tortilla Chips, How to make Jowar Tortilla Chips
Give your favorite chips an Indian soul with these fried jowar tortilla chips. Made with sorghum, a hint of maida, and real revival charm.
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
Why You’ll Love This Jowar Dosa?
Tips for Perfect Cholam Dosa
Serving Suggestions
Pair your jowar dosa with:
– Sambar
Frequently Asked Questions (FAQ)
Poha gives softness; you can skip it, but the dosa may be slightly less spongy.
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.
Yes! Refrigerate the batter for up to 3 days. It may get slightly sour over time.
Give your favorite chips an Indian soul with these fried jowar tortilla chips. Made with sorghum, a hint of maida, and real revival charm.
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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.
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