Indulge in the wholesome goodness of traditional South Indian cuisine with our Cholam Paniyaram Recipe! Made with nutritious sorghum (cholam), these delectable paniyarams are a perfect blend of flavor and texture. Whether enjoyed as a savory snack or a hearty breakfast option, these bite-sized delights are sure to tantalize your taste buds. Join us as we guide you through the simple steps to create this authentic dish, bringing a taste of South India straight to your kitchen.
Health Benefits of Cholam Millet
Made with nutritious sorghum (cholam), these delectable paniyarams not only tantalize your taste buds but also offer a range of health benefits. Rich in dietary fiber, cholam supports digestive health and helps keep you feeling full, making it an excellent choice for weight management. Its antioxidant content provides protection against cell damage and may reduce the risk of chronic diseases like cancer and heart disease. Being gluten-free, cholam is suitable for those with gluten intolerance, while its nutrient density ensures a good supply of essential vitamins and minerals. With potential benefits for blood sugar regulation and heart health, incorporating cholam into your diet through our Cholam Paniyaram Recipe offers a delicious and nutritious addition to your meals, promoting overall health and well-being.
Tips for Making Perfect Cholam Paniyaram:
For fluffy and crispy paniyaram:
Soak properly: Ensure the sorghum, urad dal, and rice are soaked for at least 6-8 hours, or even overnight, for best results. Soaking breaks down the starches, leading to a lighter and fluffier texture.
Grind consistency: Grind the urad dal batter smooth and fluffy, while the sorghum and rice batter can be slightly coarser. This creates a good balance between softness and crispness.
Fermentation magic: Let the batter ferment for at least 8 hours, or overnight, if possible. Fermentation allows the batter to rise, leading to fluffier paniyaram and enhances the flavour.
Oil temperature: Don’t use high heat. Use medium heat to cook the paniyaram slowly and evenly. This ensures a crispy exterior and a fluffy interior.
Don’t overfill: Fill each mold in the paniyaram pan only ¾ full to allow space for the batter to rise.
For additional flavour and variations:
Seasoning: Add chopped vegetables like onions, green chilies, or grated carrots to the batter for extra flavour and texture.
Tempering: Temper the batter with mustard seeds, curry leaves, and asafoetida for a burst of aroma and flavour.
Spice it up: Adjust the amount of red chili powder in the batter to your desired level of spice.
Sweet option: For a sweet twist, try adding grated jaggery or chopped dates to the batter.
Bonus tips:
Use a non-stick paniyaram pan for easier removal of the paniyaram.
If the batter seems too thick, add a little water to adjust the consistency.
Serve hot with your favourite chutney or sambar for a complete and satisfying meal.
By following these tips, you can enjoy delicious and flavorful Cholam Paniyaram every time!
Accompaniments for Cholam Paniyaram
When it comes to enjoying Cholam Paniyaram, the accompaniments play a crucial role in elevating its flavors to new heights. From classic South Indian condiments like coconut chutney, sambar, mint chutney, kara chutney or Peanut chutney. With such a diverse array of accompaniments, the Cholam Paniyaram experience becomes not just a meal, but a journey through a tapestry of flavors and textures, inviting you to explore and savor each delicious combination.
Cholam Paniyaram is a delicious and healthy South Indian breakfast or snack made with sorghum and urad dal. Learn how to create this delightful South Indian delicacy, ideal for breakfast or as a tasty snack. Dive into a world of culinary fusion and enjoy the irresistible taste of these savory treats!
Course Breakfast
Cuisine Chettinad, Indian, Tamil Nadu
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Fermentation Time 8 hourshours
Servings 4people
Calories 75kcal
Author Sowmya Venkatachalam
Equipment
Mixer Grinder
Paniyaram Pan
Ingredients
For Making the Dough
1cupCholam /Jowar1 cup - 250 ml
¼cupIdli Rice / Parboiled Rice
¼cupUrad Dal
¼tspFenugreek seeds
1tspSaltadjust to your taste
Tempering
2tbspCooking Oilfor tempering
1tspMustard seeds
2tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
2nosGreen Chili
1sprigCurry leaves
1nosOnionfinely chopped
½cupGingelly Oilfor cooking the Paniyaram
Instructions
In a bowl, combine 1 cup Cholam /Jowar , ¼ cup Idli Rice / Parboiled Rice, ¼ cup Urad Dal, and ¼ tsp Fenugreek seeds. Rinse them thoroughly with water, repeating the process a couple of times.
Soak the ingredients in water for approximately 8 hours (or overnight)
After about 8 hours, drain the water and transfer the soaked ingredients to a mixer grinder. Grind them into a smooth paste, adjusting with a little water if needed. Aim for a consistency similar to that of idli batter.
Transfer the batter to a bowl. Add 1 tsp Salt and mix well. Let it ferment overnight, or for approximately 8 hours. Leave the batter outside, not in the fridge, to facilitate fermentation.
After about 8 hours or overnight, check the batter. You'll notice it has become fluffy and light, a result of fermentation. Mix the batter well. Now the batter is ready to make Paniyaaram
Heat a pan and add 2 tbsp Cooking Oil. Once the oil is hot, add 1 tsp Mustard seeds and allow them to sputter. Then, add 2 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu), 2 nos Green Chili, and 1 sprig Curry leaves. Mix well to combine.
Now, add 1 nos Onion (finely chopped) and cook until translucent.
Add this tempering to the batter and mix thoroughly.
Heat the paniyaram pan. Once the pan is hot, add 1 tsp of ½ cup Gingelly Oil in each mould. Pour the batter into each mould. Cover the pan and cook over low to medium flame.
After a few minutes, check if the paniyaram is cooked on one side. If it's done, gently flip the paniyaram using a spoon or fork. Cover the pan again and allow it to cook on the other side.
Once both sides are cooked nicely, remove them from the pan. Your paniyaram is now ready to be served with the chutney of your choice. Some of the great accompaniments are coconut chutney, sambar, mint chutney, kara chutney or Peanut chutney
Notes
Tips for Making Perfect Cholam Paniyaram:
For fluffy and crispy paniyaram:
Soak properly: Ensure the sorghum, urad dal, and rice are soaked for at least 6-8 hours, or even overnight, for best results. Soaking breaks down the starches, leading to a lighter and fluffier texture.
Grind consistency: Grind the urad dal batter smooth and fluffy, while the sorghum and rice batter can be slightly coarser. This creates a good balance between softness and crispness.
Fermentation magic: Let the batter ferment for at least 8 hours, or overnight, if possible. Fermentation allows the batter to rise, leading to fluffier paniyaram and enhances the flavour.
Oil temperature: Don't use high heat. Use medium heat to cook the paniyaram slowly and evenly. This ensures a crispy exterior and a fluffy interior.
Don't overfill: Fill each mold in the paniyaram pan only ¾ full to allow space for the batter to rise.
For additional flavour and variations:
Seasoning: Add chopped vegetables like onions, green chilies, or grated carrots to the batter for extra flavour and texture.
Tempering: Temper the batter with mustard seeds, curry leaves, and asafoetida for a burst of aroma and flavour.
Spice it up: Adjust the amount of red chili powder in the batter to your desired level of spice.
Sweet option: For a sweet twist, try adding grated jaggery or chopped dates to the batter.
Bonus tips:
Use a non-stick paniyaram pan for easier removal of the paniyaram.
If the batter seems too thick, add a little water to adjust the consistency.
Serve hot with your favourite chutney or sambar for a complete and satisfying meal.
By following these tips, you can enjoy delicious and flavorful Cholam Paniyaram every time!
In a bowl, combine 1 cup Cholam /Jowar, ¼ cup Idli Rice / Parboiled Rice, ¼ cup Urad Dal, and ¼ tsp Fenugreek seeds. Rinse them thoroughly with water, repeating the process a couple of times.
Soak the ingredients in water for approximately 8 hours (or overnight)
After about 8 hours, drain the water and transfer the soaked ingredients to a mixer grinder. Grind them into a smooth paste, adjusting with a little water if needed. Aim for a consistency similar to that of idli batter.
Transfer the batter to a bowl. Add 1 tsp Saltand mix well. Let it ferment overnight, or for approximately 8 hours. Leave the batter outside, not in the fridge, to facilitate fermentation.
After about 8 hours or overnight, check the batter. You’ll notice it has become fluffy and light, a result of fermentation. Mix the batter well. Now the batter is ready to make Paniyaaram. Heat a pan and add 2 tbsp Cooking Oil. Once the oil is hot, add 1 tsp Mustard seedsand allow them to sputter. Then, add 2 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu), 2 nos Green Chili, and 1 sprig Curry leaves. Mix well to combine.
Now, add 1 nos Onion(finely chopped) and cook until translucent. Add this tempering to the batter and mix thoroughly.
Heat the paniyaram pan. Once the pan is hot, add 1 tsp of ½ cup Gingelly Oilin each mould. Pour the batter into each mould. Cover the pan and cook over low to medium flame.
After a few minutes, check if the paniyaram is cooked on one side. If it’s done, gently flip the paniyaram using a spoon or fork. Cover the pan again and allow it to cook on the other side.
Once both sides are cooked nicely, remove them from the pan. Your paniyaram is now ready to be served with the chutney of your choice. Some of the great accompaniments are coconut chutney, sambar, mint chutney, kara chutney or Peanut chutney
