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!

Ingredients:

• 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

Method:

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.

Note:

• 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

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Chola Adai | Millet Adai Dosa | Adai Dosa Crepes with Sorghum

From the very first post of my Paruppu Adai  itself, you  might have judged me  that  I am a great fan of Adai! So I try varieties of adai once in a while even though my son doesn’t  like it. I have a long list to share with you in Adai dosa category itself and hence I created a separate category for this variety.   Today  I prepared the dish with the grain called “Sorghum | Jowar | Cholam”.  

The cholam  has its ancient roots in India and in villages where  cholam was a regular staple food. They prepared  many dishes  using this grain, like  adai dosa, chola dosai, chola saadham  (Sorghum Rice), Chola Roti  (Sorghum Bread), Chola Dosa, etc. Now, the usage of millets  has faded away even in villages and many health experts try to bring awareness about the goodness of millets. Lots of forums and groups are promoting the usage of millets. The outcome of researches show that polished white rice which has higher glycemic index as compared to millets,  is the main cause for diabetic in many people in India. We can slowly inculcate the habit of including these millets in our regular diet so that the younger generation will also get accustomed to this forgotten diet.

Sorghum or Cholam is rich in magnesium, zinc and other phytonutrients. It is  good for people with celiac disease since it is gluten free. It has natural glucose leveling elements and good for diabetic people too. It aids metabolism and very good diet for people with the problems of constipation. So it is good to use this grain once in a while, in any form which your family likes.

Sometimes we may feel heavy when taking adai for dinner and my friends say that they usually avoid making this dish only for this reason even though they like the taste. My suggestion is whenever you plan to prepare adai for dinner, make it an early dinner (minimum 2 hours before going to bed)  and limit the quantity so that you can enjoy the food completely. 

Let’s move on to the recipe now. 

Ingredients:

Sorghum | Cholam – 1 cup

Urad dhal – ¼ cup

Toor dahl – ½ cup

Channa dhal  (kadalai paruppu)– ½ cup

Red chillies – 10 Nos.

Fennel seeds – 1 tbsp

Ginger – 1” piece

Onion (finely chopped) – ½ cup

Asafoetida – 1 tsp

Turmeric powder – ½ tsp

Curry leaves ( finely chopped) – 3 to 4 tbsp

Coconut gratings – 2 tbsp

Salt to taste

Oil to cook

Method:

Wash and soak sorghum  with urad dahl in water for about 3- 4 hours. Wash toor dhal and channa dhal together and soak them in water for an hour.

Grind soaked sorghum and urad along with red chillies, ginger piece, fennel seeds and coconut gratings to the stage before fine paste. Transfer this to a container.

Grind the soaked dhals coarsely and transfer this mixture to the same container.

Add all the balance ingredients except oil and mix it well to a thick idli batter consistency.

Heat a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.

Drizzle few drops of oil and close with the lid and cook in simmer.

After  3 minutes, open the lid and flip the adai to the other side and cook in simmer without lid for about 2 minutes.

The crispy, spicy, healthy chola adai is ready to be served. Today, I have served this adai with tangy “Katta Mitta Mango Thokku” and tastes yummy!  I’ll post the recipe for Katta Mitta Mango Thokku very soon.

Note:

• The adai will be crispy when it is hot with the above measurements. If you want adai dosa to remain soft after hours of cooking, you can increase the measurement of Urad dhal to ½ cup.
• I have shown the cholam in the pic since many people confuse cholam with makka cholam i.e. sorghum with corn!

Tags: Chola adai dosa recipe. Sorghum adai dosa recipe, How to use Millets in our regular diet?, Jowar adai recipe, Jowar adai dosa, how to use cholam for making adai?, Maize adai dosa recipe,  Gramathu chola adai recipe, Cholam adai recipe, Chola adai, Jowar adai, healthy chola adai dosa recipe, healthy millets recipe, healthy jowar recipes, healthy  cholam recipe, Gramathu virundhu- chola maavu adai dosa recipe, crispy chola adai recipe

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