Chola paniyaaram (sorghum millet paniyaaram)

 Ingredients

200 gm Sorghum millet / jowar

100 gm Idli rice

125 gm Urad dal  

1 tsp Methi seeds

Onion  2 medium finely chopped

Green chilies finely chopped as per taste

Carrot medium size  2 grated

2 tsp Channa dal

1 tsp Mustard seeds

Curry leaves finely chopped 2 tsp

100 ml Gingely oil  OR any veg. oil

Salt to taste

 

Preparations 

Wash and soak the sorghum millets , idli rice together, urad dal and methi seeds together for 5hrs.

Grind the urad dal and methi seeds together.

Grind the sorghum and idli rice together. Once done, mix the two batters with salt to taste and let it rest for 6 to 7 hours for fermentation.

In a kadai, add gingely oil, mustard seeds, chana dal, finely chopped onion, green chilies and Curry leaves. Saute for 5 minutes for the golden brown color.

Add grated carrot , and little salt and saute for another 2 minutes.

Let it cool down and add this into the sorghum batter, and mix well.

For paniyaaram preparation, heat the paniyaaram pan and add half tsp gingely oil in each mould. Fill each mould with 3/4th of the batter. Once they puff and rise, flip the paniyaaram using chop sticks or you can do with 2 spoons

Cook both the sides for 1 minute each to get the crispy golden brown form.

Serve the chola paniyaaram with fresh coconut chutney.

 

 

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