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.

If you have any more questions about this Chola Paniyaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chola Paniyaram Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Chola Paniyaram | Sorghum Millet Paniyaram appeared first on Sharmis Passions.

Sorghum Dosa is a light and healthy dosa made using sorghum, rice and urad dal. It comes soft in middle and little crisp at edges, making it so good to have for breakfast or even dinner. The flavor is mild, earthy and comforting with that small nutty taste from sorghum.

You can make this dosa as it fills the tummy but still feels light. Sorghum, also called cholam, is rich in fiber and iron, and it keeps you full for long time. It's one nice way to include millets in daily food without feeling too plain or healthy. You can even use the same batter for idli also, which makes it more helpful.

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About Sorghum Dosa

Sorghum Dosa or Chola Dosa is a South Indian style dosa made with sorghum, rice and urad dal. The ingredients are soaked, ground smooth then left to ferment overnight. After fermentation, the batter becomes soft and bit airy which helps dosa to turn light and slightly crisp.

This dosa tastes little different from regular dosa but has nice earthy flavor that goes so well with chutney and sambar. When cooked well, the dosa turns golden at edges and stays soft in center. I feel the taste of this dosa is mild and homely.

There are few variations also. You can also use cholam flour for quick version but I like to soak and grind whole grain, it gives better texture and that fresh aroma after cooking. You can even mix other millets like varagu or thinai along with cholam for a change in taste and flavor.

Sorghum is also known as Jowar in Hindi, we call it Cholam in Tamil, It is also called as white millet. This is a good source of dietary fiber, it is gluten-free, high in protein, cholesterol free millet. I usually make this on weekends or when I feel to eat something simple and healthy. It takes some soaking time but very less effort otherwise.

Sorghum Dosa Ingredients

• Sorghum (Cholam) - I used whole cholam grain here. It gives earthy taste and soft texture after fermentation. You can use sorghum flour also but dosa will come little dense.
• Idli Rice - I add idli rice along with sorghum to get that light crispness and proper spreading texture. It balances the dosa taste well.
• Urad Dal - I used whole urad dal as it gives soft texture and good fermentation. You can use split dal too but whole gives better result.
• Fenugreek Seeds - I add few methi seeds while soaking. It helps in fermentation and gives light flavor and nice color to dosa.
• Oil - I used few drops of oil while making dosa. It makes dosa golden and helps in easy lifting. You can use gingelly oil for more flavor.

Similar Recipes

• Ragi Dosa
• Millet Dosa
• Wheat Dosa
• Oats Dosa
• Adai

How to make Sorghum Dosa Step by Step

1.Measure all the ingredients and soak it in a wide bowl with enough water till immersing level. Soak this for at least 3-4 hours.

2.Rinse it well, mittu is helping me with this, then wash it well at least twice. Then grind it to a thickish batter with little water. The batter consistency should be neither thick nor thin. I grinded it in my wet grinder, you can do it mixer too but grinder is recommended.

3.Add required salt, mix it and keep it undisturbed for it to ferment. Leave it in warm place for at least 8 hours, I left it overnight. See the fermented batter the next day, it has raised well.

4.You can see the tetxure, mix it once then add water to make the batter thin.

5.Adjust and add water till it is in pour-able and spreadable consistency. Heat a dosa tawa, if you sprinkle water it should give shh sound then the tawa is hot, now add 2 small ladle full of batter and spread it in concentric circles. Drizzle oil over the sides and in the middle.

6.Cook till it becomes golden in the center and the edges starts lifting up, flip to other side and cook for 2 minutes turn again flip over and fold it. Remove from tawa and Serve.

Serve hot with chutney and sambar.

Expert Tips

• Soaking- I soak everything for 3 to 4 hours as it helps in smooth grinding and soft dosa.
• Fermentation - Batter needs at least 8 hours of resting. Keep it in warm place, in cold weather it may take little longer.
• Consistency - The consistency should be slightly thick while grinding. Later you can add water to get pouring consistency.
• Tawa Heat - Make sure tawa is hot before spreading batter. When you sprinkle water, it should make small sizzling sound.
• Oil - I drizzle little oil on the sides while cooking. It makes dosa crisp and adds nice flavor too.

Serving and Storage

Serve this hot with coconut chutney or sambar. I drizzle small spoon of ghee or gingelly oil on top, it gives nice flavor and little shine too. This dosa tastes best when served hot and hot. If you have leftover batter, keep it in fridge, it stays good for two days.

FAQS

1.Can I make with ready made flour?

Yes, you can use the flour, but dosa will not be as soft as made with whole grains.

2.Can I skip rice?

You can, but dosa may turn bit thick and not spread easily. Rice helps with softness and texture.

3.Why my batter did not ferment well?

Maybe weather was cold. Keep it near stove or warm area for few more hours.

4.Can I make idli with same batter?

Yes, just keep batter thick and you can make soft idlis also.

5.How long can I store the batter?

You can keep in fridge up to 2 days. Mix well before making dosa again.

If you have any more questions about this Sorghum Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sorghum Dosa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Sorghum Dosa | Chola Dosai | Jowar Dosa appeared first on Sharmis Passions.