Chola Paniyaram Recipe
Chola Paniyaram is a simple tasty snack made with cholam and urad dal batter. It’s soft inside and slightly crisp outside and tastes soo good with coconut chutney. I like how this version has mild earthy flavor from cholam which makes it little different from usual paniyaram we make with idli batter.
Servings10 Paniyaram
Ingredients
- 1 cup cholam
- ¼ cup urad dal
- ½ teaspoon fenugreek seeds
To temper:
- 1 teaspoon oil + to fry
- ¾ teaspoon mustard seeds
- 1 teaspoon split urad dal
- 2 dry red chillies chopped finely
- 1 tablespoon curry leaves chopped finely
- ¼ teaspoon hing
- 1 big onion finely chopped
- salt to taste
- ¾ to 1 cup water
Instructions
- Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for atleast 6 hours.
- Now measure urad dal and fenugreek seeds.Add water to it.Soak it for 2 hours.
- 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
- Soaking Cholam – I make sure soak cholam for 6 hours at least, else it will be hard to grind.
- Fermentation – I usually let it ferment for a day, as it gives soft texture and slight tang.
- Batter Consistency – Don’t not make batter too thick, little runny works best for paniyaram pan.
- Tempering – I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
- Cooking Paniyaram – I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.
Nutrition Facts
Chola Paniyaram Recipe
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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