Cholam in English is jowar, or sorghum (Sorghum bicolor), written சோளம் in Tamil. It is a large, round, creamy-white grain (there is also a red variety) that is cooked whole after a long soak, or ground for dosa, rotti and paniyaram. Jowar is naturally gluten-free.
Note that in everyday Tamil, makka cholam means maize (corn), a different grain. Plain cholam or vellai cholam is jowar.
White cholam and red cholam
- White cholam (vellai cholam): mild, slightly sweet, the most common. Good for rotti, dosa and upma.
- Red cholam (sigappu cholam): a traditional red-skinned variety with a deeper, earthier taste. Good for kanji, adai and kali.
Both are whole grains with their bran, so they carry more fibre than polished white rice. That is the honest version: cholam is a good grain to swap in for some of your white rice, not a medicine. If you are managing a health condition, talk to your doctor or dietitian before changing your diet. Start with one millet meal a day and drink enough water; a sudden switch to millets at every meal is the most common reason people say millets "don't suit" them.
How to cook whole cholam
- Wash 1 cup cholam well and soak overnight (8 hours). It is a hard grain and needs it.
- Water ratio: 1 cup cholam to 3 cups water.
- Pressure cook 5 to 6 whistles on medium flame, then let the pressure drop on its own.
- Use like rice, or in salads and sundal.
Easy cholam recipes
- Cholam dosa: soak 2 cups cholam and ½ cup urad dal separately, grind, ferment overnight and make crisp dosas.
- Cholam rotti: knead jowar flour with hot water and pat thin rottis by hand.
- Cholam paniyaram: use leftover cholam dosa batter with onion and green chilli.
- Cholam aval: jowar flakes for poha-style breakfasts or a sweet with jaggery and coconut.
Our Aval Combo – Jowar, Kuthiraivali and Kodo (750g, ₹399) has jowar flakes for quick breakfasts. More in 5 Easy Millet Recipes You Can Cook in Under 30 Minutes.
How to buy good cholam
- Choose unpolished. Grains should be plump, even and dull rather than shiny; a few darker grains are normal.
- Check it is clean and dry. Good grain smells mild and fresh. Avoid grain that smells musty or looks damp or clumped.
- Store it airtight in a cool, dry place and use within 4 to 6 months of opening.
Buy Thinai Jowar (Cholam) 500g for ₹75 or Red Cholam 500g for ₹99, or browse all our unpolished millets. Other names are on our Tamil grocery names in English page.
Frequently asked questions
What is cholam called in English?
Jowar, or sorghum. In Hindi it is jowar, in Telugu jonnalu, and in Kannada jola.
Is cholam the same as corn?
No. Corn is makka cholam (maize). Cholam on its own means jowar.
Is jowar gluten-free?
Yes, jowar is naturally gluten-free. If you need strict gluten-free food, check that it was packed away from wheat.
Why is my cholam still hard after cooking?
It needs an overnight soak and 5 to 6 whistles. Under-soaked cholam stays chewy.
What is the difference between red and white cholam?
Red cholam is a traditional variety with a red bran layer and an earthier taste. White cholam is milder.