Chola Paniyaram

SR loves millets and he always lecture how MIL used to cook and serve them. In recent days i too learned all those millet recipes and guilt free cooking as i'm giving a healthy food to my family.

Ingredients:

   Chola Paniyaram                                
      Preparation Time :  10hrs | Cooking Time : 10 mins

• Cholam/Sorghum - 1&1/2 cup
• Idly rice - 1/2 cup
• Urad Dal - 1/2 cup
• Fenugreek Seeds - 1 tsp
• Salt - 1&1/2 tsp

      For Tempering:

• Onion - 1
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Curry leaves - a sprig
• Coriander leaves - 1/4 cup(Chopped)
• Oil - 1 tsp

For Idly rice we use 4:1 ratio of rice and urad dal. In the same way i substituted 3 cups of sorghum and 1 cup of idly rice and 1 cup of urad dal.

Cooking Instructions:

• Wash and soak cholam, rice together and urad dal, fenugreek seeds separately for 6 hrs. Grind urad dal to a smooth batter and keep aside. Now grind cholam and rice smoothly. Mix it along with urad dal and salt. 
• Allow it to ferment overnight or at least 8hrs.
• Heat oil in a pan, add mustard seeds, urad dal, curry leaves and allow it to splutter. Then add onion and saute till it turn translucent. Add the onion mixture , coriander leaves to the batter.

• Heat appe pan, add 1/4 tsp of oil in each hole followed by batter till 3/4th of the hole. 

• Cook on a medium flame and once the edges turns golden, turn and cook over the other side using a knife or fork.

• Serve hot with onion tomato chutney or coconut chutney.