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.

It's perfect for evening snack or breakfast for anyone who likes trying something healthy yet different. Chola Paniyaram is light, comforting, and filling. If you are trying millet recipes, cholam is good for fiber, keeps you full and good for digestion. I usually make this on weekends when I feel like having something warm simple at home.

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About Chola Paniyaram

Chola Paniyaram is basically dollops of fermented cholam and urad dal batter cooked in paniyaram pan. Chola Paniyaram is Kongunadu special recipe. Cholam is also called Sorghum or Jowar.I It has soft spongy texture inside and slight crisp edges. Taste is mildly earthy with little crunch and aroma from the tempering. It's different from idlis or dosas because of the shape and cooking, so it feels little special even ingredients are simple.

This recipe comes from South India where millets like cholam are common. It's mostly for breakfast or evening snack, but you can also make for lunch box. You can just add simple tempering like mustard, urad dal, curry leaves, hing and onions to give little taste. You can try variations too, like adding small veggies or little grated carrot for nutrition and color.

The flavor is mild but tempering makes it taste amazing. It's light and goes well with chutney, sambar, or even butter. Fermentation gives soft texture and slight tang which is very comforting. You can use same batter for idlis or dosas, it's very versatile. It's fun and everyone in family enjoys it warm with chutney.

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 neighbours word of mouth, so tried it the next day itself.

I usually make on weekends when I have time to soak and ferment batter. It feels satisfying to cook something simple yet wholesome. Sometimes I add little rice with urad dal to make softer. 

Chola Paniyaram Ingredients

• Cholam - I have used this as main grain, gives earthy flavor and soft texture. You can replace with foxtail millet or little idli rice.
• Urad dal - I used this to make batter fluffy, gives spongy texture. Split urad dal works too.
• Fenugreek seeds - I added for fermentation, gives mild nutty aroma. You can skip if not available but it helps fermentation.
• Onion - I finely chopped to saute in batter, gives sweetness and texture. Small onions work too.
• Mustard seeds, split urad dal, dry red chillies, curry leaves, hing - I added together for tempering, gives aroma, crunch and little spice. You can change according to taste.
• Oil - I used to fry and temper, gives nice aroma. Coconut oil works too.
• Water - I added this to grind the batter and adjust consistency, The beatter should be little runny so paniyaram cooks well.

Why This Recipe Works

• It's easy and uses simple everyday ingredients.
• Batter is soft and fermented, paniyaram come fluffy and spongy.
• Cholam gives earthy flavor which makes it different from regular paniyaram.
• Tempering gives crunch and aroma which lifts taste.
• You can serve with chutney, sambar or plain, very versatile and kid-friendly.

Similar Recipes

• Milagai Chutney
• Tomato Chutney
• Kuzhipaniyaram
• Oats Paniyaram
• Vellai Paniyaram

How to make Chola Paniyaram Step by Step

1.Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for at least 6 hours. Now measure urad dal and fenugreek seeds.

2.Add water to it.Soak it for 2 hours. Now rinse dal and cholam separately, drain water and set aside.

3.First take urad dal in a mixer jar, add water little by little and grind it to 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 at least 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

• 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.

Serving and Storage

You can just serve these hot with chutney or sambar. They taste best when fresh and warm. You can store leftover in fridge for a day or two, but reheat them in pan or microwave before serving. Try not to make them too early, or they'll loses their crispiness.

FAQS

1.Can I skip coconut?

Yes you can skip coconut in chutney or tempering, still tastes good.

2.Can I make this ahead?

Yes, you can just make the batter ahead and refrigerate, just cook the paniyaram fresh for best taste.

3.Can I add in rice to batter?

Yes, adding little idli rice with urad dal makes it softer and spongy.

4.Can I use other millet?

Yes, foxtail millet or little barnyard millet can be used instead of cholam, taste changes slightly.

5.Can I freeze cooked paniyaram?

Yes can freeze, reheat in pan to get crisp back.

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