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You are here: Home / Kids and Infant Corner / Chola Paniyaram Sorghum Kuzhi Paniyaram Jowar Appe

Chola Paniyaram Sorghum Kuzhi Paniyaram Jowar Appe

January 4, 2013 By Sangeetha Priya 34 Comments

Chola Paniyaram Sorghum Jowar Appe சோள குழி பனியாரம்
Chola Paniyaram Sorghum Kuzhi Paniyaram served with Peanut Chutney

We the whole family love any type of millet combined with usual/rice based idli dosa batter or just millets as Idli Dosa Batter, so coming to Chola Paniyaram Sorghum Kuzhi Paniyaram Recipe this is one among the best of my millet recipe collection and honestly if I season/make tadka for this appe/paniyaram then we just have it as it is and don’t mind eating without chutney/side dish.

Jump to Recipe

Millet is one of the best-kept secrets of our ancestors. During my childhood I saw many millet varieties cultivated in our land and now only yellow corn/makka cholam they are cultivating hardly. Millets are rich in protein, as well as rich in minerals like calcium, iron, potassium, magnesium and zinc. These millets are good for diabetes and gluten free.

I an categorizing this post in to two versions

  1. Mix of Millet and Idli Rice Batter Using Grinder
  2. Complete Millet based Batter in Mixie with Video Tutorial
Chola Paniyaram (சோள குழி பனியாரம்) | Sorghum or Jowar Appe
White Cholam Chola Paniyaram Sorghum Kuzhi Paniyaram

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 and Savory Finger Millet Recipes
  • Thinai Maavu/Foxtail Millet Ladoo Recipe

For more whole grain millet recipes do check this LINK

Cholam Kaatu Cholam சோளம்

This Post is updated with new pictures

Grinder Vs Mixie Proportion

Usually the grider version of batter gives fluffy urad dal and so the texture of batter and tiffins made with it is super soft in texture. So my proportion always in grinder is 6:1 (Rice or Millet : Dal) in grinder.

In Mixie I always prefer 4:1 (Rice or Millet : Urad Dal), and here i followed the same with 2 cups measurement.

How to Prepare this batter using Instant Flour

If using Instant flour do grind the urad dal and idli rice (if using) first as mentioned. Add the Instant millet flour to the ground batter and since the instant flour is super fine in texture (if not making at home), a small tip from my practice is do add samba rava or idli rava 1/4 cup to the batter for perfect coarse texture. Also while mixing add necessary water to consistency shown in stepwise picture and allow to ferment with salt for 8-12 hours.

Tempering Paniyaram/Tadka For Appe

Do 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 or Curry Leaves Powder. Its optional to add tadka to the batter if you do so you no need any chutney or gravy for this.

Chola Paniyaram Sorghum Kuzhi Paniyaram Ingredients

Version 1 (Grinder Version)

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

Rice Free Version 2(Mixer Version)

White & Red Sorghum or anyone – 2 Cups
Whole Urad dal – 1/2 Cup
Fenugreek – 1/2 tsp
Salt and Water – As Needed

Chola Paniyaram Sorghum Kuzhi Paniyaram Preparation

  • Soak rice (if using), both white and red sorghum (or anyone variety) and fenugreek all together whole night or at least 8 hours (Pic 1 & 2).
  • Soak the millet for first 20 minutes later discard water, rinse well until wate ris clear then soak again with fresh water (Pic 2).
  • Soak the Urad dhal separately for 2.5 hours before grinding (Pic 3).
  • Same soak urad dal for first 15 minutes then discard the water (i use these waters to plants in my backyard garden).
Red Cholam Chola Paniyaram Sorghum Kuzhi Paniyaram step by step recipe preparation
Red Cholam Sorghum Paniyaram Appe
  • Later use fresh water to soak the dal.
  • Grind the soaked dal first (Pic 4) to smooth butter like texture either in mixie (Pic 5) or grinder separately.
Red Cholam Sorghum Paniyaram Appe Chola Paniyaram Sorghum Kuzhi Paniyaram step by step recipe preparation
  • Now grind soaked rice/millets (Pic 6) in batches in mixie or grinder to coarse texture and not fine paste.
  • Mix all together in a wide bowl with salt, the consistency of water is shown in Picture 7.
  • If using Instant millet flour do check my above subheading “How to Prepare this batter using Instant Flour” for tips.
  • Cover and allow to ferment in warm place for at least 6 hours and not more than 12 hours (in winter it takes that much time if not using Instant Pot).
  • Once fermented (Pic 8), mix top of the batter gently and don’t deflate all the air (Pic 9).
Red Cholam Chola Paniyaram Sorghum Kuzhi Paniyaram step by step recipe preparation
  • Heat the Kuzhi paniyaram / Appe pan and pour oil in each kuzhi/depression (Pic 10).
  • When hot pour spoonful of batter (batter sizzles when pan is well heated) till 3/4th in each.
  • Paniyaram/Appe rises well (Pic 11) and can see bubbles on the top with brown edges, then flip it (Pic 12) and again cook for few more mins till it reaches golden brown color (Pic 11).
  • When both sides are cooked and no raw batter anywhere do take it out form the pan (Pic 12).

This tempered paniyaram can be taken as it is or goes well with tangy side dishes, I serve with Spicy red onion chutney or Peanut Chutney.

Chola Paniyaram Sorghum Jowar Appe சோள குழி பனியாரம் Video Recipe
Chola Paniyaram Sorghum Kuzhi Paniyaram

Notes

  1. If using split urad dhal then increase the quantity of dal to 3/4th cup.
  2. The urad dhal should be of good quality for the above Rice+Sorghum measurement otherwise take 4:1 measurement or as you do for regular idli dosa batter.
  3. Can make Idli/Dosa from this batter as well.

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Author: Sangeetha Priya
Ingredients
Grinder Version
  • White or Red Whole Sorghum – 1 and 1/2 Cups you can use dry corn kernels as well
  • Idli Rice – 2 and 1/2 Cups
  • Fenugreek/Methi Seeds – 1tsp
  • Whole Urad Dal/Gota – 1/2 Cup Plus 2 Tbsp See Note 1
  • Salt and Water – As Needed
Mixie Version
  • White & Red Sorghum or anyone – 2 Cups
  • Whole Urad dal/Gota – 1/2 Cup
  • Fenugreek/Methi Seeds – 1/2 tsp
  • Salt and Water – As Needed
Instructions
Chola Paniyaram Preparation
  1. Soak rice, sorghum and fenugreek all together whole night or at least 8 hours (Pic 1).
  2. Soak the Urad dhal separately for 2.5 hrs before grinding (Pic 1).
  3. Grind the soaked dal first to smooth butter like texture either in mixie or grinder separately.
  4. Now grind soaked rice/millets in batches in mixie or grinder to coarse texture and not fine paste.
  5. Mix all together in a wide bowl with salt.
  6. Cover and allow to ferment in warm place for at least 6 hours and not more than 12 hours (in winter it takes that much time if not using Instant Pot).
  7. Once fermented (Pic 3), mix top of the batter gently and dont deflate all the air.
  8. Do 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 or Curry Leaves Powder.
  9. Heat the Kuzhi paniyaram / Appe pan and pour oil in each kuzhi/depression.
  10. When hot pour spoonful of batter (batter sizzles when pan is well heated) till 3/4th in each.
  11. Paniyaram/Appe rises well (Pic 5) and can see bubbles on the top with brown edges, then flip it and again cook for few more mins till it reaches golden brown color.
  12. When both sides are cooked and no raw batter anywhere do take it out form the pan.
  13. This tempered paniyaram can be taken as it is or goes well with tangy side dishes, I serve with Spicy red onion chutney or Peanut Chutney.
Recipe Notes
  1. If using split urad dhal then increase the quantity of dal to 3/4th cup.
  2. The urad dhal should be of good quality for the above Rice+Sorghum measurement otherwise take 4:1 measurement or as you do for regular idli dosa batter.
  3. Can make Idli/Dosa from this batter as well.
Chola Paniyaram Sorghum Jowar Appe சோள குழி பனியாரம் Video Recipe
Chola Paniyaram Sorghum Kuzhi Paniyaram

Video Tutorial

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Filed Under: Appe Recipes, Diabetics Corner, Idli Dosa Varieties, Kids and Infant Corner, Kongunadu Recipes, Lunch Box Specials, Millet Flour Recipes, Millet Idli Dosa Varieties, Millet Recipes, Traditional Kongu Foods, Video Recipes Tagged With: Authentic Gramathu Sola kuzhi paniyaram, Authentic/Gramathu Sola kuzhi paniyaram, chola kuli paniyaram, Diabetics Corner, Gluten Free Recipes, healthy juwar appe recipe, Healthy Recipes, how to use Cholam, how to use Whole grain Cholam, instant millet paniyaram recipe, Jowar recipes, juvar appe video recipe, kongunadu millet recipes, kongunadu recipes, makka chola paniyaram recipe, makka cholam idli dosa batter recipe, millet appe, millet paniyaram recipe, Millet Recipes, Millet Tiffin Varieties, Nitha Kitchen, nitha kitchen healthy recipes, nitha kitchen video recipes, Pictures of Sorghum Millet, red cholam idli dosa batter, red cholam recipe ideas, savory millet dumpling in appe pan, sivappu chola idli maavu recipe, sola kuzhi paniyaram, sorgum cholam images, South Indian paniyaram recipe, Tiffin Varieties, Traditional Kongu Foods, Whole grain Jowar recipes, whole grain millet appe, சோள குழி பனியாரம்

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Comments

  1. Optimist

    March 28, 2015 at 4:51 pm

    Can u tell me the measurements for 2 adults ..for breakfast and dinner..

    Reply
    • sangeethapriya

      September 23, 2015 at 7:18 pm

      Just half the recipe!

      Reply
  2. Amy

    January 28, 2013 at 11:25 pm

    wow!!delicious & healthy recipe….very nice pics..
    Thanks for sharing with the event

    Reply
    • Amy

      February 8, 2013 at 1:13 pm

      Congratulations!!
      This recipe was selected for 'The Best Food Stylist' award at 'Cook like a Celebrity Chef' event…

      Reply
    • sangeethapriya

      February 9, 2013 at 5:08 am

      Thanks Amy, Thanks you so much for the award, I am grabbing it right now and will update here…

      Reply
  3. sangeethapriya

    January 21, 2013 at 3:51 pm

    @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
    • Anonymous

      January 22, 2013 at 12:37 pm

      Thankyou very much, will definetly try it.

      Reply
  4. Anonymous

    January 21, 2013 at 3:16 pm

    Very nice, Thankyou for the receipe. Any idea to prevent it from drying if I put it for my daughter's lunch pack?

    Reply
  5. PT

    January 7, 2013 at 11:49 am

    nice presentation dear..

    Reply
  6. Pranavi

    January 7, 2013 at 3:19 am

    Healthy paniyaram. Lovely pics..

    Reply
  7. Julie

    January 6, 2013 at 10:57 pm

    delicious snack!!
    Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

    Reply
  8. Maha Gadde

    January 5, 2013 at 5:57 pm

    Happy new year wishes
    Cute and very attractive paniyarams, love it.

    Reply
  9. Saraswathi Tharagaram

    January 5, 2013 at 3:37 pm

    Very halthy paniyaram Sangeetha. Yummy.

    Reply
  10. Suja Manoj

    January 5, 2013 at 12:18 am

    Healthy paniyarum,yummy snack

    Reply
  11. divya

    January 4, 2013 at 8:58 pm

    Wow super tempting

    Reply
  12. Shailaja Reddy

    January 4, 2013 at 8:57 pm

    Love paniyaram. Healthy n lovely pics…

    Reply
  13. Jay

    January 4, 2013 at 7:44 pm

    neat presentation…yummmmy yummm
    Tasty Appetite

    Reply
  14. Padhu

    January 4, 2013 at 3:28 pm

    Healthy paniyaram!! Nice pic

    Reply
  15. vrinda

    January 4, 2013 at 3:12 pm

    Delicious paniyaram,cool presentaion

    Reply
  16. Priya

    January 4, 2013 at 2:47 pm

    Wat an authentic dish, healthy and definitely tasty.

    Reply
  17. ANU

    January 4, 2013 at 2:47 pm

    very healthy and innovative idea…
    "Healthy Recipe Substitution" HRS EVENT Dec 20th to Mar 20th
    SYF&HWS – Cook With SPICES" Series
    South Indian Cooking

    Reply
  18. Vijayalakshmi Dharmaraj

    January 4, 2013 at 8:54 am

    very yummy and my favorite… we used to make dosa with cholam..
    Rose flavored Kaju Milk Roll
    VIRUNTHU UNNA VAANGA

    Reply
  19. Ramya Krishnamurthy

    January 4, 2013 at 6:30 am

    authentic recipe.mouthwatering here:)

    Reply
  20. WeR SAHM

    January 4, 2013 at 6:28 am

    i lov paniyaram …will try this healthy version….

    Reply
  21. Reshmi Mahesh

    January 4, 2013 at 4:37 am

    Happy New Year..Healthy yummy looking paniyaram..

    Reply
  22. Sangeetha Nambi

    January 4, 2013 at 4:26 am

    Real healthy and delicious menu….
    http://recipe-excavator.blogspot.com

    Reply
  23. DivyaGCP

    January 4, 2013 at 4:17 am

    Healthy and delicious paniyarams.. Nice presentation Sangee..

    Reply
  24. Sharanya palanisshami (sara's TASTY BUDS)

    January 4, 2013 at 4:04 am

    love this healthy paniyarams sangeetha , my post on this paniyaram is soon to be posted waiting on draft…………

    Reply
  25. Sangeetha

    January 4, 2013 at 3:10 am

    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
  26. Swathi Iyer

    January 4, 2013 at 1:24 am

    Delicious and healthy paniyarm with sorghum love it. Sangeetha.

    Reply

Trackbacks

  1. Kambu Kaara Dosai Bajra Tomato Dosa Recipe | Nitha Kitchen says:
    December 6, 2020 at 11:20 pm

    […] usually add Whole grains like Pear Millet(Kambu)/Ragi/Jowar in the form of idli/dosa and I rarely give white/regular dosa/idlis to kids…So today’s recipe […]

    Reply
  2. Kongunadu Special Vegetarian Lunch Menu | South Indian Thali - Nitha Kitchen says:
    December 12, 2018 at 12:26 pm

    […] 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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    October 27, 2018 at 9:31 am

    […] this Tamil New Year (Thai) brings you good health,wealth and luck. Last year I posted Adhirasam, Chola Paniyaram, Thinai Ladoo, Ragi Sevai and Pulisadham/Tamarind Rice from palaiya (leftover) rice during that […]

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  4. Whole Grain Millet Idli Dosa Batter Recipe | Homemade Multi Grain Idli Batter - Nitha Kitchen says:
    April 24, 2018 at 12:11 pm

    […] can make paniyaram too, I have Sorghum/Cholam/Jowar Kuzhi Paniyaram recipe, you can check […]

    Reply

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