Sorghum millet is globally touted as the new quinoa for its gluten free, whole grain goodness. It also known as cholam in Tamil, Jonna in Telugu, and Jola-Kannada. is considered one of the staples among western and southern parts of India. 

o It fights against free radicals 

o Rich in copper and iron. Copper enhances the iron absorption in the body, thus boost up your blood circulation. Prevent anemia. 

o Reduces heart diseases and also stroke. 

o One cup of great millet contains 22 grams of protein. 

o Being a complex carbohydrate; Great millet gets digested slowly 

o It is a great choice for people who suffer from diabetes. 

o Cholam is one of the best foods out there for dietary fibre. So it relieves constipation. And promotes weight loss. 

o Cholam contains 48% of your daily recommended intake of dietary fibre, the high abundance of fiber helps to reduce cholesterol.




Sorghum millet : 1 cup Water : 2.5 cups Moong Dal : 1/4 cup Big Onion : 1 small sized roughly chopped Coriander Leaves : 1 tsp finely chopped Coconut : 2 tbsp Salt : to taste

To Temper

Oil : 2 tsp Mustard Seeds : 1 tsp Split Urad Dal : 1/2 tsp Curry Leaves : a small sprig Red Chilli : 1 small Hing : a pinch


Rinse sorghum millet well and soak it overnight. Next day morning, pressure with water for 5-6 whistles. Drain water and set aside. Roast moong dal till slightly golden, then cook it with enough water. Cook it till soft. Now heat a pan with oil – add the items listed under ‘to temper’ let it splutter. Then add onion and fry till translucent then add cooked moong dal and saute for a minute. Add required salt. Now add cooked sorghum millet and mix well. Cook for 3-5mins until its blended well. Garnish with coconut and coriander leaves and switch off.



Sorghum millet flour : 1 cup Water : 1 cup Salt : as needed.


Take a bowl. Add 1 cup sorghum millet flour and a pinch of salt into the bowl. Boil 1 cup water and add it into the bowl. Mix and knead the dough for around 15 mins. Take a lemon sized portion of the dough, dust it with sorghum millet flour and roll it into a roti using a rolling pin. Heat a tawa and place the roti on it. Wait for 20 seconds and spread a few drops of water on the roti. Wait for 10 more seconds and flip it to the other side and fry it evenly. Remove and serve hot.



Sorghum millet flour : ¾ cup

Brown sugar powder : ¼ cup

Baking powder : ½ teaspoon

Baking soda : ¼ teaspoon

Oil : 3 teaspoon

Butter : 2 teaspoon

Cocoa powder : 2 teaspoon

Dark chocolate : 50 grams

Vanilla Essence : 1 teaspoon

Milk : as needed

Walnuts chopped : 2 teaspoon


Sieve sorghum millet flour, baking powder, baking soda, cocoa powder. Melt dark chocolate add sugar powder, butter, oil, vanilla essence and mix well. Now mix both dry ingredients and wet ingredients add walnuts mix it does not over mix. Pre heat kadai grease mould pour batter top with some walnuts and cook for 15,20min. Once done cool it. Cut in pieces and ready to taste.



Sorghum millet : 1 cup rinsed and soaked overnight

Salt : to taste


Oil : 1 teaspoon

Mustard Seeds : ½ teaspoon

Green Chili, slit : 2

Curry Leaves : few

Urad Dal : 2 teaspoon

Asfoetida : a pinch

Ginger, chopped : 1 inch chopped

Onion, chopped : 1


Chopped & blanched : ¼ cup

Green Beans

chopped & blanched : ¼ cup

Green Peas, cooked : ¼ cup

Salt : to taste

Fresh Coriander : 2 tablespoon chopped


Drain the water from jowar. In a pressure cooker, pour in 3 cups of water. Transfer jowar in the pressure along with salt, mix well and cover with lid. Cook for 3 whistles. Turn off the flame and let the pressure release on its own. Heat oil in a kadai. Add mustard seeds, green chili, curry leaves and let them crackle. Add urad and stir till golden in color. Now add in asafetida, ginger and saute till fragrant. Add onion and saute till translucent. Add all the vegetables and saute on high flame for few minutes. Cover with a lid and let it cook for 2-3mins. Remove the lid add salt and mix well. Now add in cooked jowar and saute for 3-4minutes. Add chopped coriander, mix and turn off the flame. Serve hot with lemon wedge on side.



Sorghum Flour : 2 tablespoon

Cow Milk : 1/3 cup cow milk

Jaggery Powder : 1 tablespoon

Clarified Butter (Ghee) : 2.5 teaspoon

Nuts : as per your choice


In a pan add ghee, sorghum millet flour, roast till it turns light brown and add milk. Add jaggery powder to it and stir well till thick consistency. Add nuts of your choice and Serve hot.



Sorghum millet flour : ½ cup Jaggery powder : ¼ cup Solid ghee : 2.5 tablespoon Chickpea flour : 1 tablespoon Fennel powder : 1 teaspoon


Whip together solid ghee and jaggery powder until light and creamy. Sift sorghum millet and mix. Gently add 1 tbsp of chickpea flour. Gather into dough. you may add fennel powder for flavor. Preheat the oven, air fryer, convection, otg to 160 degrees Celsius for 10 minutes. Roll out into cookies and top with berries or nuts of choice. Bake for 12-16 minutes, depending on your machine.



Sorghum flour : 1 cup

Pumpkin : ¾ cup

Sugar : ¼ – ½ cup

Pumpkin seeds : ¼ cup

Coconut oil : 1 tablespoon

Cardamom powder : 1 teaspoon

Salt : ¼ teaspoon


Cut the pumpkin into cubes and steam them until completely cooked. Mash it well Preheat oven at 170 C (340 F). Line a baking tray with baking paper in a bowl, combine the boiled pumpkin with the rest of the ingredients Knead well to form dough Pinch out a small portion of the dough and shape them. Seal the edges for any cracks Place on the baking tray Bake in preheated oven for 20-25 minutes Cool completely on a wire rack.



1 cup sorghum flour : 1 cup

¼ cup corn meal : ¼ cup

¼ cup rice flour : ¼ cup

¾ cup mix vegetables : ¾ cups finely chopped (tomato, green onions, and capsicum)

1 tsp cumin powder : 1 teaspoon

Rock salt : to taste

6-8 fresh mint leaves : 6-8 chopped

2 tbsp Olive Oil : 2 tablespoon


To make the pancake batter, mix together all the pancake ingredients except oil. Make a batter of light consistency (like that of an Indian uthappam or thick pancake) by adding water little by little. Heat a mini flat pan* on stove. Grease with a little oil. Once the pan is hot, add one ladleful of batter. Swirl to spread into a thick circle. Cook for approximately 2 mins on one side. Move your flipper on the side to check if the pancake is cooked from the underside. Flip, sprinkle a little oil from the side. Cook each side for 2-3 mins until golden. Repeat with the remaining batter. Make around 4 pancakes. Serve hot with pickle, ketchup, or green chutney.



Sorghum flour : 1 cup

Baking powder : ½ tsp

Powdered sugar : ½ cup

Curd : ¼ cup +1 tbsp

Vanilla syrup : ½ tsp

Salt : a pinch (to elevate taste, optional)

Chocolate chips : ½ cup

Melted unsalted butter : ¼ cup/ ¼ stick

Walnuts : 2 tbsp (chopped, optional)

Unsweetened cocoa powder : 2 tbsp


Preheat oven at 400F/ 200C. Grease the baking pan with oil or butter. Keep it aside. In a bowl add chocolate chips/ morsels and butter. Microwave for 30 secs. Mix it well until it is combined well and reaches watery consistency. If it does melt in 30 seconds, microwave for 10 to 20 seconds more. Make sure the chocolate does not burn. Now in another bowl add all purpose

flour, baking powder, salt and cocoa powder. Mix well until combined. Now to the melted chocolate butter mixture add powdered sugar, vanilla syrup and curd. Mix well until combined well. Now to the flour mixture add wet mixture and mix it well. The batter should look really thick as in the collage so the brownie will be dense. If you feel the batter is too thick tough to incorporated add few tablespoons of water. Now pour the batter in a baking tray/ pan greased with butter. Tap the loaf pan well so the batter remains leveled. Now place the baking pan in the preheated oven. Place it in the preheated oven and bake it for 30 minutes until done. After 30 minutes when brownie looks done insert a toothpick in the center, if the toothpick comes out clean its cooked perfectly if not bake for 5 more minutes. When done remove the brownie from oven and place it aside for 5 minutes. After minutes invert the cake and place it on a wire rack for it to cool down. Handle the hot brownie carefully as it could break easily. When the brownie is completely cooled down slice it into squares and serve. Jowar brownie remains good for 2 to 3 days if preserved properly in airtight container.



Sorghum flour : 1 cup

Urad dal : 1 cup

Channa dal : ½ cup

Yellow Moong dal : ½ cup

Green Moong dal : ½ cup

Fenugreek seeds : ½ tbsp

Salt : as per taste

Water : for Grinding

Oil : to grease the Plates

Vegetables : as your choice


Soak Dals for 3 to 4 Hours. Wash before and after soaking. Grind with Water and Salt. Transfer to a Bowl. Now add Jowar flour and mix with Spoon or Hand without Lumps. Add little water if needed. Ferment Overnight. If not fermented leave for 2 more hours. You can enjoy soft and fluffy idli if batter is fermented properly. Grease Idli Plates with Oil. Pour 2 big spoonfuls batter

in each mould. Fill the pressure cooker with water and keep the idli stand inside the Pressure cooker. Cover with lid and Steam for 12 minutes without whistle. After 12 minutes switch off the stove. Wait for 10 minutes. When Pressure come down take out Idli plates. Remove idli’s with wet steel Spoon.



Sorghum flour : 1 cup

Carrot : 1 cup grated

Curd : 2 tablespoon

Oil : 2 tablespoon

Green Chillies : ¼ teaspoon

Ginger Paste : ¼ teaspoon

Jaggery : a pinch

Turmeric Powder : a pinch

Sesame Seeds : 1 teaspoon

Salt : to taste

Oil : for frying


In a bowl, add sorghum millet flour, carrot, curd, green chillies and ginger paste, turmeric powder, jaggery, sesame seeds, oil and salt to taste. Mix well and form soft dough. If the dough comes together without the need of water, then avoid adding water completely. Divide the dough into 13-14 equal size balls. Grease your hands with some oil and flatten the balls with fingers to make small puris. Put the flattened vada on greased the plate to avoid sticking to the surface. Once all are rolled out, deep fry them on medium/low flame till golden brown in color. It takes about 7-8 minutes for batch to cook. Do not fry on high flame as it will change color quickly but will be raw inside. Once fried, remove it on paper towel to get rid of excess oil. Ready to be served.



Sorghum flour : 1 cup

Boiling Water : 1 cup

Salt : to taste

Oil : ½ tsp

For Tempering

Oil : 1 tsp

Mustard Seeds : 1 tsp

Asfoetida : 1/4 tsp

Curry Leaves : a sprig

Onion : 1

Green Chilly : 1

Salt : to taste

Grated Coconut : 2-3 tbs

Coriander Leaves : 2 tbs


In a bowl mix together salt and flour. Add boiling water and stir to form soft dough. Cover and set aside until warm. Add oil and knead to form smooth and soft dough. Pinch a small portion of the dough, roll it into a log and again pinch small portions from the log. Roll it into tiny dumplings. Heat water in the base of a steamer. Arrange the dumplings in the steaming basket. While shaping the dumplings, cover the dough so that it does not dry out. Once the dumplings are shaped, steam cooks them for 5-7 minutes. They must be firm to touch. Remove from stove and cool them. Heat oil in a pan and add mustard seeds, hing and curry leaves. When they splutter, add the green chili and onions. Add enough salt for the onions and sauté until golden. Add in the dumplings and mix well. Switch off flame and then add coconut and coriander leaves. Serve hot and enjoy.

13. DOSA


Sorghum : 2 cups

Poongar rice : 1/2 cup

Urad dal : 1/2 cup

Fenugreek seeds : 1/4 spoon

Salt : as per taste



Wash and soak jowar and rice together in a bowl minimum for 8 hours. Wash and soak urad dal and methi seeds in another bowl for 8 hours. Grind all the above soaked items to form thick paste. Allow it to ferment for minimum 8 hours. After fermentation, mix the batter well, add salt and water if required. The consistency of batter should be medium, neither too thick nor thin. Heat a iron tawa, smear gingelly oil, after sometime pour the batter starting from outer circle to inner one (This method ensures batter spread in uniform circle) and complete the circle. Add oil on the sides of dosa, cover a cook. Flip and cook on the other side. Serve hot.



Sorghum millet flour : 1 cup

Banana : 2 Large

Jaggery : ¼ cup

Salt : a pinch

Cooking Soda : a pinch (optional)

Cardamom Powder : ¼ teaspoon

Oil : as needed for deep frying


In a mixing bowl add in the ripe banana. Mash it well with the fork such that the banana is completely mashed. To this add in the Powdered Jaggery or Country sugar. Next add in the Cardamom powder also adds in a pinch of salt and a pinch of cooking soda. Adding cooking soda is optional you can skip if you do not prefer. Yet do not miss salt as it elevates the flavors. Combine everything together and then add in the Millet flour in batches. Combine well if the mixture is very dry sprinkle in little water. Heat Oil in a pan for deep frying. Once the oil is hot pinch in small balls and deep fry in medium flame. Fry till the appam is golden and fully cooked. Millet Banana Appam is ready.

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