© Sandyathome
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. |
You May Also Like these Puff Recipes:
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.
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.
This recipe is woven from memories and flavors passed down through generations. Kindly respect the soul behind it — do not reproduce or copy without permission. © 2025 Sandyathome |…
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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.