Jowar dosai and paniyaram / Cholam dosai and paniyaram/ Recipe with video / Breakfast and dinner recipes/Millet recipes

Written by: 7aumsuvai
Jowar / Cholam/Jonnalu/Jola/sorghum is one of the powerful millets, which are high in fiber, gluten-free, a rich source of protein, packed with essential minerals and vitamins and good for diabetics.  In today's post, I am going to show you all about making of crispy dosai and paniyaram using Jowar. Dosai is prepared by grinding and fermenting jowar/ cholam along with rice and whole black gram. With the same batter, I had prepared paniyaram with lots of onion, cumin seeds, curry leaves, coriander leaves, and asafoetida.

Serves 4 to 5
For batter:
  • 1 cup – Idli rice or Raw rice
  • 1 cup – Jowar / Cholam/ sorghum
  • 1/2 cup – Whole urad dal / Ulunthu without skin
  • 1/4 tsp – Methi seeds/ Fenugreek seeds / Venthayam
  • Salt to taste
For paniyaram:
  • 1/2 cup – Onion (add as needed)
  • 1 or 2 no – Green chilies (as per your spice level)
  • 1 tsp – Ginger chopped
  • 1/2 tsp – Cumin seeds / jeera
  • Pinch of asafoetida
  • Chopped curry leaves and coriander leaves

Preparation method:
  1. Wash and soak jowar/cholam, idli rice / raw rice and whole black gram along with fenugreek seeds and soak altogether for 6 hours or overnight.
  2. Grind jowar along with raw rice, whole black gram and fenugreek seeds in a wet grinder or mixture grinder to a slightly coarse paste (regular dosa batter consistency). Add enough salt and mix well, ferment this batter for upto 4 to 5 hrs or until well fermented.
  3. Heat a tawa, take a ladle full of batter and spread it like normal dosai. Drizzle some oil around the sides and cook both sides till golden brown. Serve hot with any spicy chutney.

Making of paniyaram:
  1. Take a wide bowl with enough jowar dosa batter, add chopped onion, green chillies, ginger, coriander leaves, curry leaves, cumin seeds, asafoetida and required salt(only if needed); Mix well. Now paniyaram mix is ready.
  2. Heat paniyaram pan. Put 2 to 3 drops of oil in each hole; fill each hole with the batter and drizzle few drops of oil on the top. After 1 to 2 minutes, flip over to cook the other side. Once both sides turn golden brown, switch off the stove and serve hot with spicy chutney.


  • Jowar dosai batter takes very less time to ferment, so check in between whether is done or not. Otherwise batter will be over fermented.
  • Since I used wet grinder for grinding, I soaked everything together for easy grinding.
  • If you think batter is little thick for making paniyaram, then add little water and bring it to desired consistency.
  • Green chillies are completely optional for paniyaram. If you are giving to kids then, it would be better to avoid.

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