Chola Paniyaram /Sorghum Paniyaram - Kongunadu Special


For the letter C, under the journey through the cuisines I chose to share Cholapaniyaram from Kongunadu cuisine.
In Kongunadu cuisine whole grains and millets are used extensively in their cooking. The most commonly used is finger millet(ragi),finger millet(kambhu) and sorgham(cholam).
The chola paniyaram is quite popular in kongu cuisine and its made with the whole grain.Due to unavailability of the whole grain I used the flour and made it.Even this can be made with dried corn kernels too,but it needs to soak for at least 12 hours.The paniyarams came out so fluffy and we enjoyed it with a spicy chutney.Lets move on to the recipe.................





                                                                      
                                                            
                                                              Chola Paniyaram


                                                                  
   Basic Information

   Preparation time ~ 20-25 minutes
   Soaking time ~ 4 hours
   Fermetation time~ 5-6 hours
   Cooking time ~ 35-40 minutes
   Makes ~ 30-35


   
  Ingredients

  For the batter

  
Ingredient
Quantity
Raw rice/pacharisi
 1/2 cup
Idly rice/pulungala arisi
1 cup
Urad dhal
1/2 cup
Sorgham flour/jowar flour
1 cup
Fenugreek seeds/vendhayam
1.5 tsp
Salt1.5 tsp



   Other ingredients 

  
Ingredient
Quantity
Mustard seeds/kadugu
 1 tsp
Urad dhal/ulutham paruppu
2 tsp
Asfoetida/perungayam
a generous pinch
Onion(finely chopped)
1 (medium size)
Green chilly/pachamilagai
3-4(finely chopped)
Curry leaves/karivepillai
few leaves
Coriander leaves
1 tbs(finely chopped)
Oil
4-5 tbs(tempering+
to cook paniyaram)
Channa dhal/kadala paruppu
2 tbs(soaked)
Turmeric powder/manjal podi
1/4 tsp(optional)

  Method 


  • Soak the rice and dhal+fenugreek seeds in water separately for 3-4 hours.Grind the rice to a bit coarse paste and keep it in a bowl.Now grind the urad dhal and fenugreek seeds to a fluffy batter and add it to the rice paste.To this add the jowar flour and salt,mix it well.If needed add little amount of water.Let it ferment for 6-8 hours or overnight.
  • Next day or after fermeting mix the batter well and keep it aside.Soak the channa dhal in water for 10-15 minutes.
  • Heat a pan with 2 tsp of oil and do the tempering with mustard seeds and urad dhal.Add in the sliced green chilly,chopped onion and curry leaves along with a pinch of slat and turmeric powder.
  • Saute it for couple of minutes and put off the flame.Add it to the fermented batter,also add the chopped coriander leaves and soaked channa dhal.Mix it well,if needed add some water to get the consistency.
  • Heat the paniyaram pan and add few drops of oil to each hole.Fill the batter in each hole up to 3/4th and cook it for 2-3 minutes in a medium flame.Flip it to the other side and let it cook for 2-3 minutes.Drizzle few drops of oil if needed.Once both sides turned golden remove it from the pan.Continue for the rest of the batter.
  • Serve it warm with a spicy chutney or coconut chutney.




    • If you are using the jowar flour then grind the rice to a bit coarser paste.
    • The fermentation time varies,mine took almost 12 hours.In tropical conditions it may ferment faster
    • Addition of turmeric powder to the tempering is optional,even channa dhal can also be added while doing the tempering.
    • Tastes better when it hot,even after cold it tastes good .


    Enjoy..........................................








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    25 comments:

    This paniyaram is regular in our house but I didn't know that it is from kongunadu cuisine. Looks so nice...

    I made this long back and I can still remember the taste. Yes, a famous dish from Kongunad but not many make this at home.The restaurants here have started bringing this paniyaram their menu!! Delicious clicks as usual.

    Never tasted it and good to know about this paniyaram. My kids love to take paniyaram to school and this would be such a healthy option to make.

    even i make these often but slight variations in the batter due to the kannada influence, this one looks very well captured

    Beautiful pictures Nalini..such a delicious dish..

    Great pics ! And a healthy filling paniyaram . I have some idli maavu+ cholam flour separately. Will try this soon Nalini

    Perfect breakfast nalini. Would love it as a snack anytime. Perfectly presented & pictured.

    Perfect breakfast nalini. Would love it as a snack anytime. Perfectly presented & pictured.

    Those pictures are so inviting and what a healthy recipe looks yummm.. bookmarked

    I have yet to try different paniyarams , this one looks delicious . I just make the basic simple one .

    I have never tried paniyaram as I do not have that pan.Bookmarking to try as soon as I get a pan.Looks so beautiful.

    The paniyaram have come out soft and fluffy. I have to try out this sorghum flour version soon. :)

    healthy paniyarams. Trying to incorporate more healthy recipes into our diet and this one seems interesting.

    so tempting Nalini. I love paniyaarams. My favorite food and addition of cholam is simply superb.

    Wow jowar flour in a paniyaram sounds so nutritious and delicious. I'm going to try this recipe soon.

    Lovely paniyaram Nalini. They look delicious. Nice clicks:)

    We make deep fried vadas of jowar in a similar way. Great to see a healthier version of the same ingredients.

    Those cuties looks adorable and prefectly puffy, feel like having some rite now.

    It's very great to see your post!I like it .I'm looking forward to you in the next

    post.Thank you .There is a free date recovery to you.

    OMG! With the jowar flour, I am sure this tastes heavenly.

    look so perfectly soft and fluffy

    Chola Paniyaram look divine! I absolutely love sorghum flour to paniyaram!

    Nice color of the paniyarams. Loved it

    I have made jowar pani, Bookmarkedyaram only with jowar and urad dal. This looks interesting

    Beautiful presentation Nalini! :)

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