Nitha Kitchen

Chola Paniyaram Sorghum or Jowar Appe | சோள குழி பனியாரம்

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Chola Paniyaram (சோள குழி பனியாரம்) | Sorghum or Jowar Appe
Millet is one of the best-kept secrets of our ancestors. During my childhood I saw many millet varieties cultivated in our land n now only yellow corn/makka cholam they are hardly cultivating. Millets are rich in protein, as well as rich in minerals like calcium, iron, potassium, magnesium and zinc. We the whole family love any type of millet combined with usual idli dosa batter, so coming to Chola Paniyaram Sorghum or Jowar Appe Recipe this is one among the best of my millet varieties. These millets are good for diabetes and gluten free. I often make these type of tiffin and will come up with more in future. I have already posted few healthy millet recipes,

Kambu/Pearl Millet Dosa Recipe
Kambang kool/Pearl Millet Porridge Recipe

Ragi/Finger Millet Spinach Dosa Recipe
Steamed Ragi/Kelvaragu Puttu/Sweet n Savory Finger Millet Recipes
Thinai Maavu/Foxtail Millet Ladoo Recipeand for more millet recipes do check this LINK…

This Post is updated with new pictures


Ingredients for Chola Paniyaram Sorghum or Jowar Appe

White or Red Cholam/Whole Sorghum – 1 n 1/2 Cups (you can use dry corn kernels as well)
Idli Rice – 2 n 1/2 Cups
Vendhayam/Fenugreek – 2tsp
Whole Urad Dhal – 1/2 Cup Plus 2
Tbsp (See Note 1)
Salt n Water

Method

  • Soak rice and sorghum together whole night or at least 8hrs (Pic 1).
  • Soak the Urad dhal and fenugreek separately for 3 hrs before grinding (Pic 1).
  • Grind the soaked stuffs separately as shown in pic and mix all together with salt (Pic 2).
  • Cover n allow to ferment in warm place for at least 6 hrs.
  • Once fermented (Pic 3), mix bottom to top well n take half of the batter make takda/seasoning with 1/4tsp Mustard Seeds, 2 tsp Cumin Seeds, 1 Chopped Onion (Shallot makes wonder),1-2 Green/Red Chili’s and Few Curry Leaves (Pic 4).
  • Hope half of the batter is enough for single serve 3 adults family.
  • Heat the Kuzhi paniyaram pan and pour oil in each kuzhi/depression.
  • When hot pour spoonful of batter (batter sizzles when pan is well heated) till 3/4th in each.
  • Paniyaram/pan cake raises well (Pic 5) n can see bubbles on the top then flip it over (Pic 5) and again cook for few more mins till it reaches golden brown color.
 Note:
  1. If using split urad dhal then increase the quantity to 3/4th cup.
  2. The urad dhal should be of good qualtity for the above Rice+Sorghum measurement otherwise take 4:1 measurement or as you do for idli batter.
  3. Can make Idli/Dosa from this batter too.

Reader Interactions

Comments

  2. This is my fav too, I too have posted it on my space but with dry corn kernels!
    Love this authentic version n paniyaram looks very tempting…nicely presented sangee!

    Reply

  24. @Anonymous thanks for stopping by, Aluminum foil/Parchment/Butter paper retains moisture. Even this time I prepared for lunch, leftovers I stored in airtight container without any wrap n reheated for dinner, its gud n retained freshness…Another way is can increase few more drops of oil (don’t burn outer layers, cook in moderate heat) when making it for lunch…

    Reply

Trackbacks

  3. […] Apart from snacks, the whole grains plays a vital role as they cultivate more of it. Kollu (Horse gram), Kambu (Bajri/Pearl Millet/Bajra), Ragi and Thinai are second top most recipes , I have few in my space Kollu Chutney/Masiyal Kollu Rasam Kollu Sundal Kambang Sadham and Kool (Porridge) Kambu Lemon Sevai/Sandhagai (String Hoopers) Ragi Sevai (String Hoppers) Kambu Dosa Varieties Thinai Murukku Chola Paniyaram […]

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