Cholam Kuzhi Paniyaram | Chola Kuzhi Paniyaram | Sorghum or Jowar Recipe

Kuzhi Paniyaram is a traditional and  famous tiffen / breakfast in Tamil nadu.
This Paniyaram can be made with Rice / millet / Dal with 'n' number of variation in flavor and taste.

This recipe is made with little millet , "Sorghum" , Cholam in tamil and known as Jowar in Hindi.

This Sorghum millet gives nice flavor to this recipe...now i have made it as plain Paniyaram without addition of any masala.  Soon will come up with other variations too :)

Addition of finely chopped coconut gives a nice crunchy bite to this dish. Usually it is paired up with spicy tomato chutney.


Ingredients:

Cholam - 2 cup
Rice  - 1 cup
Urud dal - 1/2 cup

To temper:
Mustard - 1 tsp
Jeera - 1tsp
Bengal gram - 2 tsp
Curry leaves  - few
Redchilly - 4
Coconut - sliced 1/2 inch pieaces 1 cup.

Clean and soak dal, cholam and rice.
For Cholam and Rice soaking time is 4 hours and for urud dal not more than 1 hr.
Soak the above ingredients and grind it to fine paste as for idly, add salt
(mixing salt with hand is important to ger fermented batter) and this batter require 8 hours/over night fermentation...

Once fermented, heat a oil in pan for tempering with mustard, jeera, bengal gram, curry leaves, redchilly and finally add coconut.
Mix well and pour it in hot oil greased paniyara kuzhi, cover and cook.

I am Sending this to Healthy Diet - Cooking with Whole Grains, happening @ Priya's Space.

And also packing it to SIC–South Indian Cooking , happending @ Nivedhanam Event by Anu's healthy kitchen