Sunday, February 16, 2014

Spicy Chola Paniyaram | Spongy Jowar Appam | Paniyaram with Sorghum

For the past one week, I have been overloaded with my office work and other important chores, so I couldn’t spend time for my blog. Those days, before I started blogging, I used to worry about my son for not taking care of him to my satisfaction. Now, my blogs also got added to the list and the “worry list” is getting lengthy!

Now coming to Chola Paniyaram | Spicy Jowar Paniyaram, it is an addition to my list using Sorghum/Jowar/Cholam. These spicy paniyarams can be made for breakfast as well as for evening snack. This recipe is diabetic friendly too.

Let us know how to make these healthy Jowar Paniyarams!

  • Cholam (white)  – 1cup
  • Urad dhal – ¼ cup
  • Fenugreek seeds – 1 tsp
  • Salt to taste.
  • Oil as required

For seasoning:
  • Oil – 1 tbsp
  • Mustard – 1 tsp
  • Jeera – 1tsp
  • Asafoetida – ½ tsp
  • Onion (finely chopped) – 1 no.
  • Green chilli (finely chopped) – 1 No.
  • Curry leaves (finely chopped) – 1 tbsp
  • Coconut gratings – 1 tbsp

  1. Wash and soak cholam separately and urad dhal & fenugreek seeds together for 6 hours.
  2. Drain cholam alone from water and pulse it to a coarse powder without adding water. After it gets powdered, add water and grind to a fine batter. Transfer it to a bowl.
  3. Grind urad and fenugreek seeds to a soft batter as we do for idli batter and transfer to the same bowl.
  4. Mix both the batter by adding required salt and allow the batter to ferment for about 6-8 hours.
  5. Take a non-stick pan, pour oil, season with the items given “For seasoning” by adding one by one. Allow it to cool.
  6. Add the seasonings to the fermented batter and bring it to idli batter consistency.
  7. Heat a non-stick paniyarakkal and pour ¼  tsp of oil in each hole.
  8. Take a ladleful of batter and pour into each hole so that each hole gets filled  ¾ th with the batter.
  9. Cook in simmer until the paniyaram gets cooked on both sides by flipping it on  both sides.

Your healthy chola paniyarams are ready to serve. You can have them with coconut chutney. It is a healthy evening snack for the kids from school.

  • Don’t confuse cholam with Makka Cholam | Corn. I’ve already posted the pic of white cholam in my Chola Adai recipe.
  • The chola paniyarams would remain soft for hours and you can prepare in advance.

Tags: Chola paniyaram recipe, Healthy breakfast recipe with Jowar, Millet recipes, Diabetic friendly recipes with millets,  Jowar appams, Spicy chola paniyaram, soft Sorghum spice appam, spongy chola paniyaram