Chola Paniyaram Sorghum Kuzhi Paniyaram Jowar Appe

We the whole family love any type of millet combined with usual/rice based idli dosa batter or just millets as Idli Dosa Batter, so coming to Chola Paniyaram Sorghum Kuzhi Paniyaram Recipe this is one among the best of my millet recipe collection and honestly if I season/make tadka for this appe/paniyaram then we just have it as it is and don’t mind eating without chutney/side dish.

Millet is one of the best-kept secrets of our ancestors. During my childhood I saw many millet varieties cultivated in our land and now only yellow corn/makka cholam they are cultivating hardly. Millets are rich in protein, as well as rich in minerals like calcium, iron, potassium, magnesium and zinc. These millets are good for diabetes and gluten free.

I an categorizing this post in to two versions

1. Mix of Millet and Idli Rice Batter Using Grinder
2. Complete Millet based Batter in Mixie with Video Tutorial

I often make these type of tiffin and will come up with more in future. I have already posted few healthy millet recipes,

• Kambu/Pearl Millet Dosa Recipe
• Kambang kool/Pearl Millet Porridge Recipe
• Ragi/Finger Millet Spinach Dosa Recipe
• Steamed Ragi/Kelvaragu Puttu/Sweet and Savory Finger Millet Recipes
• Thinai Maavu/Foxtail Millet Ladoo Recipe

For more whole grain millet recipes do check this LINK

This Post is updated with new pictures

Grinder Vs Mixie Proportion

Usually the grider version of batter gives fluffy urad dal and so the texture of batter and tiffins made with it is super soft in texture. So my proportion always in grinder is 6:1 (Rice or Millet : Dal) in grinder.

In Mixie I always prefer 4:1 (Rice or Millet : Urad Dal), and here i followed the same with 2 cups measurement.

How to Prepare this batter using Instant Flour

If using Instant flour do grind the urad dal and idli rice (if using) first as mentioned. Add the Instant millet flour to the ground batter and since the instant flour is super fine in texture (if not making at home), a small tip from my practice is do add samba rava or idli rava 1/4 cup to the batter for perfect coarse texture. Also while mixing add necessary water to consistency shown in stepwise picture and allow to ferment with salt for 8-12 hours.

Tempering Paniyaram/Tadka For Appe

Do make takda/seasoning with 1/4tsp Mustard Seeds, 2 tsp Cumin Seeds, 1 Chopped Onion (Shallot makes wonder), 1-2 Green/Red Chili’s and Few Curry Leaves or Curry Leaves Powder. Its optional to add tadka to the batter if you do so you no need any chutney or gravy for this.

Chola Paniyaram Sorghum Kuzhi Paniyaram Ingredients

Version 1 (Grinder Version)

White or Red Cholam/Whole Sorghum – 1 and 1/2 Cups (you can use dry corn kernels as well)
Idli Rice – 2 and 1/2 Cups
Vendhayam/Fenugreek Seeds- 1tsp
Whole Urad Dal – 1/2 Cup Plus 2 Tbsp (See Note 1)
Salt and Water – As Needed

Rice Free Version 2(Mixer Version)

White & Red Sorghum or anyone – 2 Cups
Whole Urad dal – 1/2 Cup
Fenugreek – 1/2 tsp
Salt and Water – As Needed

Chola Paniyaram Sorghum Kuzhi Paniyaram Preparation

• Soak rice (if using), both white and red sorghum (or anyone variety) and fenugreek all together whole night or at least 8 hours (Pic 1 & 2).
• Soak the millet for first 20 minutes later discard water, rinse well until wate ris clear then soak again with fresh water (Pic 2).
• Soak the Urad dhal separately for 2.5 hours before grinding (Pic 3).
• Same soak urad dal for first 15 minutes then discard the water (i use these waters to plants in my backyard garden).

• Later use fresh water to soak the dal.
• Grind the soaked dal first (Pic 4) to smooth butter like texture either in mixie (Pic 5) or grinder separately.

• Now grind soaked rice/millets (Pic 6) in batches in mixie or grinder to coarse texture and not fine paste.
• Mix all together in a wide bowl with salt, the consistency of water is shown in Picture 7.
• If using Instant millet flour do check my above subheading “How to Prepare this batter using Instant Flour” for tips.
• Cover and allow to ferment in warm place for at least 6 hours and not more than 12 hours (in winter it takes that much time if not using Instant Pot).
• Once fermented (Pic 8), mix top of the batter gently and don’t deflate all the air (Pic 9).

• Heat the Kuzhi paniyaram / Appe pan and pour oil in each kuzhi/depression (Pic 10).
• When hot pour spoonful of batter (batter sizzles when pan is well heated) till 3/4th in each.
• Paniyaram/Appe rises well (Pic 11) and can see bubbles on the top with brown edges, then flip it (Pic 12) and again cook for few more mins till it reaches golden brown color (Pic 11).
• When both sides are cooked and no raw batter anywhere do take it out form the pan (Pic 12).

This tempered paniyaram can be taken as it is or goes well with tangy side dishes, I serve with Spicy red onion chutney or Peanut Chutney.

Notes

1. If using split urad dhal then increase the quantity of dal to 3/4th cup.
2. The urad dhal should be of good quality for the above Rice+Sorghum measurement otherwise take 4:1 measurement or as you do for regular idli dosa batter.
3. Can make Idli/Dosa from this batter as well.

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Author: Sangeetha Priya

Ingredients

Grinder Version

• White or Red Whole Sorghum – 1 and 1/2 Cups you can use dry corn kernels as well
• Idli Rice – 2 and 1/2 Cups
• Fenugreek/Methi Seeds – 1tsp
• Whole Urad Dal/Gota – 1/2 Cup Plus 2 Tbsp See Note 1
• Salt and Water – As Needed

Mixie Version

• White & Red Sorghum or anyone – 2 Cups
• Whole Urad dal/Gota – 1/2 Cup
• Fenugreek/Methi Seeds – 1/2 tsp
• Salt and Water – As Needed

Instructions

Chola Paniyaram Preparation

1. Soak rice, sorghum and fenugreek all together whole night or at least 8 hours (Pic 1).
2. Soak the Urad dhal separately for 2.5 hrs before grinding (Pic 1).
3. Grind the soaked dal first to smooth butter like texture either in mixie or grinder separately.
4. Now grind soaked rice/millets in batches in mixie or grinder to coarse texture and not fine paste.
5. Mix all together in a wide bowl with salt.
6. Cover and allow to ferment in warm place for at least 6 hours and not more than 12 hours (in winter it takes that much time if not using Instant Pot).
7. Once fermented (Pic 3), mix top of the batter gently and dont deflate all the air.
8. Do make takda/seasoning with 1/4tsp Mustard Seeds, 2 tsp Cumin Seeds, 1 Chopped Onion (Shallot makes wonder), 1-2 Green/Red Chili’s and Few Curry Leaves or Curry Leaves Powder.
9. Heat the Kuzhi paniyaram / Appe pan and pour oil in each kuzhi/depression.
10. When hot pour spoonful of batter (batter sizzles when pan is well heated) till 3/4th in each.
11. Paniyaram/Appe rises well (Pic 5) and can see bubbles on the top with brown edges, then flip it and again cook for few more mins till it reaches golden brown color.
12. When both sides are cooked and no raw batter anywhere do take it out form the pan.
13. This tempered paniyaram can be taken as it is or goes well with tangy side dishes, I serve with Spicy red onion chutney or Peanut Chutney.

Recipe Notes

1. If using split urad dhal then increase the quantity of dal to 3/4th cup.
2. The urad dhal should be of good quality for the above Rice+Sorghum measurement otherwise take 4:1 measurement or as you do for regular idli dosa batter.
3. Can make Idli/Dosa from this batter as well.

Video Tutorial