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Jan 6, 2016

Cholam Kuzhi Paniyaram Recipe - Jowar (Sorghum) Appe Recipe

Cholam Kuzhi Paniyaram is one recipe which i made recently and loved it instantly. It is a simple recipe and taste really delicious. The paniyaram turns out so soft and fluffy. Loved the texture as well..

I use my non stick kuzhi paniyaram pan, it is my favourite. Because you can experiment with any of your own kuzhi paniyaram in this and it will make sure it comes off easily without sticking..This is my recent experiment and i loved it to the core..

This recipe calls for few ingredients. I just added onions, you can add carrots, beans, cabbage and capsicum. This way it turns even more healthy..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 30 mins
Fermenting Time : Overnight
Soaking Time : 4 hours
Cooking Time : 15 mins
Serves: 5 to 6


Cholam / Jowar / Sorghum - 1 cup
Urad dal / Ulundu Paruppu - 1/4 cup
Fenugreek Seeds / Vendayam - 1/2 tsp
Salt to taste

For Seasoning:
Oil - 1 tblspn + more for frying
Mustard Seeds / Kaduku - 1 tsp
Split Urad dal / Ulundu Paruppu - 1 tblspn
Dry Red Chillies - 2 to 3 cut into small pieces
Curry leaves a big handful
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Onion - 1 large chopped finely
Salt to taste


Wash cholam and dal well. Add fenugreek to the urad dal and soak them separately for 4 to 5 hours.

Now take dal and fenugreek mix in a blender and add water little by little and make it into a smooth fluffy puree. Take this in a bowl.

Now add the jowar to the same blender and puree again till smooth. It wont get smooth, but try to get as smooth as possible. Dont add too much water, add little by little. 

Now pour this in to the dal mix and add salt. Mix well and let it ferment for 8 hours or overnight.

Now make seasoning, heat oil in a pan, add mustard, urad dal, chillies, curry leaves and asafoetida. Add in onions and salt and saute for a min.

Now add this in to the batter and mix well.

Heat a appe pan and drizzle oil over it, spoon this mix into the pan and cook till golden on the bottom. Flip over and cook for few more mins.

Now remove it and serve hot with chutney..

Take jowar, urad dal and fenugreek

this is how jowar looks like

take urad dal and fenugreek in a bowl

wash them well and cover them with water and let them soak for 4 to 6 hours

now it is soaked

take dal in a blender

add water little by little and make it into smooth paste

Pour this into a container

now in the same blender

add in jowar

puree till smooth

pour it into the container

add salt

mix well

cover and let it ferment overnight

now it is fermented

look how frothy it has got

give a good mix..you can use this batter for idli, dosa and uthappam too

take some in a bowl
Now make seasoning

Add mustard and urad dal in oil

add in chillies and curry leaves

add in asofoetida

let them sizzle

add in onions

add in salt

mix well

add this into the batter

mix well

spoon this in a heated appe pan

cook till golden on bottom

flip over

look how golden it is

let them cook for few mins


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