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.................
- 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 .
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