I prepared this paniyaram using white cholam. You can also use red and black cholam for making this paniyaram. But, I have never tried it because of its lack of availability. Since this recipe doesn't use rice, you can grab all the health benefits (fibre, protein, complex carbohydrates) of the sorghum. Now, off to the recipe.
Soaking Time: 4 hours
Preparation Time: 20-30 minutes
Fermentation Time: 6-8 hours
Cooking Time: 20-30 minutes
Makes: 25 paniyarams
White Cholam / Sorghum / Great Millet - 1 cup (see notes)
Urad dal - 2 tablespoons
Fenugreek Seeds - 1/2 tablespoon
Salt - to taste
Oil - 2 teaspoons
Mustard seeds and urad dal - 1/2 teaspoon
Channa dal - 1 tablespoon
Curry leaves - 1 string, roughly torn
Green chillies - 3 nos, finely chopped
Asafoetida - a big pinchOnion - 1 no, medium size
1) Wash Cholam,urad dal and fenugreek seeds well. Soak cholam,urad dal and fenugreek seeds separately.
2) After 4 hours, drain the water from cholam and urad dal completely. Dry them in a kitchen towel.
3) When the cholam is dry (there should not be any water ) but has little moist in it, make a powder using a mixie. You need about 5-10 minutes to make powder of 1 cup cholam.
5) When the batter is in slightly coarse consistency, transfer the batter to a big bowl. Add salt and mix well. The batter should be between thick and thin consistency for perfect sponge paniyarams.
7) When the batter is fermented well, lightly beat it with ladle. (Do not do over beating)
8) Heat oil in a pan. When it is hot, add mustard seeds and urad dal. Let it splutter. Add channa dal and asafoetida. Let the channa dal becomes golden brown.
10) Add this fried onion to the batter. Mix well.
11) Heat paniyaram pan. If it is a non-stick one, no need to use oil. Otherwise, pour 1/4 teaspoon of oil in each hole of the paniyaram pan.
13) Once the paniyarams are cooked in one side (about 2-3 minutes, also you can see steam coming out of it), flip to otherside using a wooden stick to cook other side.
15) Serve hot with coconut chutney and sambar.
1) The cholam which I used in this recipe is white coloured one. It is completely different from the the cholam (also known as Maize) which is in yellow colour.
2) I soaked cholam for 2 hours and fenugreek seeds for 4 hours for this recipe. You can also soak both for 4 hours.
3) Since I used cholam in small quantity, I used mixie to grind the batter. If you use large quantity, first make a powder using mixie and then transfer the powder to grinder to make batter.