Sollam dosai is one of the ancient food of tamilnadu. Nowadays many of them never heard about this dosa . When i started to blog ,i thought of collecting authentic recipes from my mother and elders in our family and store it here . Sollam Dosai first comes under that category.
Sollam seeds are rich in antioxidants and gluten-free.For health benefits see here
Sollam/Jowar seed/Sorghum - 1 cup
Idly Rice - 1 cup
Urad dal - 1/4 cup
Fenugreek seed - 1/2 tbsp
Soak sollam separately for 6- 8 hrs and then soak rice ,urad dal & fenugreek seed in a bowl for 2 hrs.Sollam seed look like this
After that grind sollam along with rice,urad dal and fenugreek seed in a wet grinder/mixie into fine paste.
Add add enough salt into the batter and allow to ferment it for 8 hrs(this batter will ferment quickly compare to normal dosa batter,so adjust according to your weather condition).
After fermenting,heat the tawa and take a ladle full of batter and spread it thick(like kal dosa) .once the bottom turns brown ,flip it on other side and cook it.
Serve this nutritious dosa with any of your favorite chutney or with Idly podi