Chola Paniyaram Recipe

I love kara paniyaram, Last few times when I was checking with Amma she keeps saying Chola paniyaram for her breakfast. Our family doesn’t really have paniyaram as a meal so normally I make this as an evening snack. I prefer to eat paniyaram as I feel after it cools down it becomes soggy however my sis told me she does pack paniyaram for kids snack box. This is definitely one way to include millet to your family meals.  
Ingredients



Jawar / Cholam – 1 cup
Urad dal – 1/4 cup
Fenugreek seeds – 1/4 teaspoon
Salt to taste


For tempering
Oil – 2 teaspoon
Small onion – 15 (chopped)
Curry leaves – 10
Mustard seeds – 1 teaspoon
Urad dal – 1 teaspoon
Green chilies – 2 -4 (adjust to spice level. Chopped finely)


For Paniyaram
oil for cooking



Method:


Wash and soak cholam / urad dal / Fenugreek seeds overnight (8 – 10 hrs). Grind to smooth batter with required water

Add salt. Let it ferment it for 7 hrs (or till done)

Heat oil for tempering. Add mustard seeds let it pop add urad dal, curry leaves, green chili and fry till brown in color. Add onion and salt to fry onion. Switch it off

Mix tempering to the batter. Mix well. In Kuzhi (kuli) paniyaram pan add oil and heat it. 

Pour 3/4th batter in each hole. Close it to cook. Once done turn it over. Cook again

Once done remove it

Serve it with chutney or sambar

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