Chola Paniyaram | Sorghum Millet Paniyaram

Chola Paniyaram is a savoury, tasty paniyaram version made by steaming fermented cholam & urad flour dollops. Chola Paniyaram is a must try of foodies who wish to experiment different flavours & recipes. How to make Chola Paniyaram is presented in this post with step by step pictures.
Chola Paniyaram is Kongunadu special recipe.Cholam is also called Sorghum or Jowar.I first saw this Chola Paniyaram in a millet hotel menu board which was outside the shop..I haven’t visited the hotel yet, but usually see the menu board whenever I pass by that hotel.So that made google about this chola paniyaram  and later found that its kongunad special.I got this recipe from my neighbors word of mouth, so tried it the next day itself.After trying chola dosai,had a cup of sorghum so used it up to try this paniyaram.

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Chola Paniyaram

Chola Paniyaram is a savoury, tasty paniyaram version made by steaming fermented cholam & urad flour dollops. Chola Paniyaram is a must try of foodies who wish to experiment different flavours & recipes. How to make Chola Paniyaram is presented in this post with step by step pictures.

Prep Time20 minutes mins

Cook Time20 minutes mins

Servings10 Paniyaram

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup cholam
• 1/4 cup urad dal
• 1/2 teaspoon fenugreek seeds

To temper:

• 1 teaspoon oil + to fry
• 3/4 teaspoon mustard seeds
• 1 teaspoon split urad dal
• 2 dry red chillies chopped finely
• 1 tablespoon curry leaves chopped finely
• 1/4 teaspoon hing
• 1 big onion finely chopped
• salt to taste
• 3/4 to 1 cup water

Instructions

• Measure cholam,add it to a mixing bowl with enough water to immerse it fully.Soak for atleast 6 hrs.
• Now measure urad dal and fenugreek seeds.Add water to it.Soak it for 2 hrs.
• Now rinse dal and cholam seperately,drain water and Set aside.
• First take urad dal in a mixer jar,add water little by little and grind it a fine paste.
• It should be very smooth,now transfer it to a container.Now in the same mixer jar add cholam.
• Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding.Now transfer it to the same container.
• Now add salt, mix well .Keep covered and let it to ferment atleast for a day.
• See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.
• Add little water if its too thick.Now in a kadai – heat oil add items listed under ‘to temper’.Let it splutter.
• Add chopped onion,salt and saute well till onions become soft.
• Now add the tempering to the batter.Mix well.
• Heat paniyaram pan,add little oil in each hole, pour the batter and cook covered.When you see the top being cooked, flip to other side.Cook till golden brown.
• Serve Chola Paniyaram hot with chutney of your choice.

Notes

• The batter should be little runny.
• Soak sorghum for more hours else it will tough to grind.
• You can even ad 1/4 cup idli rice. Soak it along with urad dal if doing so.
• You can use small onion for great flavour.

Nutrition Facts

Chola Paniyaram

Amount Per Serving (125 g)

Calories 75 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Trans Fat 0.002g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.4g

Sodium 3mg0%

Potassium 86mg2%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 198IU4%

Vitamin C 73mg88%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Chola Paniyaram

1. Measure cholam,add it to a mixing bowl with enough water to immerse it fully.Soak for atleast 6 hrs.Now measure urad dal and fenugreek seeds.
2. Add water to it.Soak it for 2 hrs .Now rinse dal and cholam seperately,drain water and Set aside.
   
3. First take urad dal in a mixer jar,add water little by little and grind it a fine paste.
   
4. It should be very smooth,now transfer it to a container.Now in the same mixer jar add cholam.
   
5. Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding.Now transfer it to the same container.
   
6. Now add salt, mix well .Keep covered and let it to ferment atleast for  a day.
   
7. See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.
   
8. Add little water if its too thick.Now in a kadai – heat oil add items listed under ‘to temper’.Let it splutter.
   
9. Add chopped onion,salt and saute well till onions become soft.
   
10. Now add the tempering to the batter.Mix well.
    
11. Heat paniyaram pan,add little oil in each hole, pour the batter and cook covered.When you see the top being cooked, flip to other side.Cook till golden brown.
    

Serve hot with chutney of your choice.

Expert Tips

• The batter should be little runny.
• Soak sorghum for more hours else it will tough to grind.
• You can even ad 1/4 cup idli rice.soak it along with urad dal if doing so.
• You can use small onion for great flavour.