Chola Paniyaram Recipe|Sorghum Black Urad Dhal Paniyaram-Kara/Spicy Paniyaram

Chola Paniyaram Recipe|Sorghum Black Urad Dhal Paniyaram:

Paniyaram is a steamed food which is very common in Chettinad Cuisine. They can be made using dosa batter or you can follow a special recipe for it. My son loves paniyaram and that is why you will find varieties of recipes on my blog. Today’s recipe is made with sorghum millet/vella cholam and black urad dhal and hence making it extremely nutritious.

You can find recipes of other paniyarams here below as you click on the images

Chola Paniyaram Recipe|Sorghum Black Urad Dhal Paniyaram:

Ingredients:

• Sorghum-1 cup
• Black Urad dhal-slightly less than 1/2 cup
• Fenugreek-1/4 tsp(Optional)
• Onion-1 finely chopped
• Salt-To taste
• Oil/Ghee-To cook

Chola Paniyaram Recipe|Sorghum Black Urad Dhal Paniyaram:

Procedure:

1. Measure the ingredients and keep them ready.

2. Wash sorghum & black urad dhal well.

3. Soak them together for 5 hours.

4. After 5 hours, Drain the water and grind into a batter.

5. Allow the batter to ferment. (Maybe overnight or 4 hours)

6.After fermentation, mix the batter well.

7. Add salt and some water, mix well.

8. Add chopped onions, green chilly and some cashews.

9. Heat a paniyaram pan and add ghee in the holes.

10. Use a ladle and add batter carefully to each hollow space.

11.Cook by covering and flip sides carefully.

12. Chola Paniyaram is ready to be served with chutney.

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P.S:

I skipped fenugreek seeds but still, it was fluffy.

Rinse and wash sorghum as many times as possible.

The batter should either rise up or have millions of pores when whisked if fermented well.

Do not add much water while grinding the batter.

Add salt only when you are about to prepare the paniyaram.

Adding ghee instead of oil enhances the taste.

Always have a word with your paediatrician before introducing new food to babies

Skip the salt and offer to babies above 6 months

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