Chola paniyaram recipe - Raks Kitchen (2024)

Chola paniyaram is a traditional south Indian dish that is with fermented batter of rice, cholam, lentils. Let's see how to make scrumptious white sorghum or jowar millet paniyaram with full video step by step pictures.

I have never cooked cholam before in my life. But always fascinated by the name cholam.

In my childhood, our home was surrounded by cholam field. We never knew much about millets those days.

Still the field full of cholam was quite a sight to see. We used to play all around the fields. Also used to eat some fresh cholam. It used to be very milky and chewy.

One of my friend (Sugapriya/ we call her sugar🥰😘) last week sent her chola paniyaram pictures live while making, through whatsapp. It was too tempting.

She shared how to make it also, in detailed. So asked her all the silly doubts just because she is available.

Since Vj could source the sorghum/ jowar/ white cholam near his office grocery itself, got lucky and made these paniyarams.

Everyone at home loved it. I made dosai with the same batter (just diluted a little) and made. It turned out good, Aj also ate it as dosais the next day.

My notes

Things to note while making white cholam/ sorghum / jowar paniyaram or dosai batter:

• No need to ferment for more hours like our regular idli dosa batter as this tends to become sour fast (in this recipe) So if you are in humid location, just keep outside for 2 hours and then inside fridge. Keep an hour outside before making. This gives best taste for paniyaram.
• Grind rice + cholam as thick batter as after mixing, it will become watery if you add more water.
• I ground separately urad dal for fluffy results. You can grind in mixie as well as soak all together and grind. But best soft results in grinder.
• Use ice water for urad dal for max volume.

Recipe card

White chola paniyaram method:

1. Soak urad dal in a separate bowl. Wash and soak rice + cholam in another bowl.
   
2. Let it soak for 3 hours.
   
3. First grind urad dal with ice water (add little by little) to a fluffy batter. Collect the batter in mixing vessel. Next grind rice + cholam with salt until smooth. Add water carefully. Do not make runny batter.
   
4. Mix both batter and keep aside for 2-3 hours. I keep in fridge later until use.
   
5. To make paniyaram, I keep the batter outside for 1 hour. Take just half the amount of batter.
6. Temper in a kadai with oil. Mustard, urad dal followed by finely chopped chilli and chopped onion.
   
7. Fry until onion turns translucent. Add to the batter. In goes finely chopped coriander leaves.
   
8. Mix well. Heat a paniyaram pan/ appe pan with little oil. Fill with batter.
   
9. Cook covered in medium flame for 2 mins or until golden.
   
10. Flip and cook for one more minute or until its golden. Remove in a plate to serve.
    

Serve with coconut chutney or peanut chutney. We had with Tomato peanut chutney.

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