Cholam - in Tamil this refers to both Maize(commonly referred to as corn and used in bio fuel these days) and sorghum. Sorghum grown as a dry area crop, being hardy and not requiring too much water and was a staple before rice became popular. As people got affluent, sorghum was replaced with rice so much so that today it is mainly used in fodder. More information here.
I first tasted Sorghum Paniyaram, in high school from a friend's lunch box. Soft and fluffy those paniyarams tasted great is all I remember. Got a chance to make them and the taste did not disappoint at all. It was well worth the wait. The rustic taste is fantastic.
A reader of this blog had enquired on this post about making paniyarams. I took a few more pictures to give an idea of how they are made, hoping it will help.
Knowing how to make idli batter and having the paniyaram pan handy is all that is required. If you don't know how to make idli batter try an Indian grocery store, a few of them carry ready made batter. The idli rice is different than the rice used for making rice. Most stores label them as such.
If you are interested in buying the pan in the US, search for Aebleskiver Pans.
Link to Amazon through Mahanandi Selections
Idli batter - Traditional
The main ingredients for the batter are rice, urad dal and methi seeds.
1. Idli Rice 6 Cups (depending on the rice the rice to urad dal ratio might change, you arrive at the correct proportion in the second or third usage of the rice)
2. Urad dal 1 Cup
3. 1/2 tbsp methi seeds
4.Salt to taste.
Method
1. Soak overnight and grind to pouring consistency but not watery.
2. Start with methi and urad, grind till it becomes atleast 3 to 4 times in volume, remove to a container. Now grind the rice to cream of wheat consistency.
3. Add salt and mix well.
4. Let it ferment, this will cause the batter to rise.
5. Mix and set it aside for use.
Sorghum Paniyaram
1. 2 Cups Cholam (sorghum)
2. 1 Cup Idli Rice (not required)
3. 1 tbsp Urad dal
Soak the above overnight
4. 3 Red chilies
5. 1 tsp cumin seeds
Grind to idli batter consistency. Add salt and let it ferment for 3-4 hours.
Update: Mom says there is no need to add rice for this recipe
Method
3. Cover with a lid. Let cook for about 2-3 minutes.
5. Remove when it turns golden brown.
Served with tomato/coriander chutney. Coconut chutney works too.
Paniyarams taste best with these chutneys:
1. Carrot Tomato Chutney
2.Tomato Chutney
3.Onion Chutney
4.Coconut Chutney
ISG, I already have some leftover idly batter -- what do you think if I just added sorghum to that? Would it work? Loved the write up and the pretty photos of sorghum and the finished meal on sunny yellow plate! :)
ReplyDeleteLinda, that should definitely work,
ReplyDeleteeither add chopped onions + green chilies or a paste of cumin seeds + red chillies to the batter along with sorghum. (do you have whole sorghum or flour?)
I love paniyaram...never made it.....i wish you were my next door neighbour who would drop by with some of these the moment i publish the comment! :)
ReplyDeletelooks yummy...it's been gr8 reading ur blogs. There's an award waiting for u at my blog...do chk out.
ReplyDeleteI have some sorghum in my pantry, thanks for such a healthy recipe.
ReplyDeleteIndo, that looks yummy..never knew you could do paniyaram with chola mavvu..thanks for the idea...and lovely step step pictures..
ReplyDeleteShn, even the thought makes me happy. You can have all the paniyarams you want and guess what I am drooling over all the cakes and chicken and meat dishes you'd whip up and I can be a part of :)
ReplyDeleteThat looks yummy. I don't know whether I get whole Jola, but I have flour!:)
ReplyDeleteHi,
ReplyDeleteI would definitely like to try this recipe but have a doubt. When u say 2cup sorghum , do u mean 2cups corn seeds or corn flour. I couldnt get it . The pics look great!!
Hi hi while reading you post i was saying alound i have never tasted Sorghum, but then i saw youhave written it is chollam, then i am like oh that i know.
ReplyDeleteI know i know i am a nut head.
These paniyarams look great, Indo! I had no idea you could use cholam to make paniyarams. Great one! :)
ReplyDeleteMadhuri I am referring here to whole sorghum.
ReplyDeleteThis is a grat dish to learn. I know the appe using traditional idli batter, but the one with sorghum is totally new to me. In fact, I have to go to the grocery to see what it looks like.
ReplyDeleteISG, I just have the flour but for this I would get a little whole, soak it and grind it before adding yes? :)
ReplyDeletewhere do u get sorghum from? indian stores? u don't have to add cut onions and curry leaves to the batter?
ReplyDeleteLinda, yes soak them. Where do you buy them whole? I have seen them in bird feed stores :)
ReplyDeleteShaheen, yes my mom brought it with her from India. Add the cut onions and curry leaves just when you are going to make the paniyarams. Linda will tell us where she buys them here.
Indo, that first pic of the sorghum in the (English word eludes me) is beautiful! I think we had a lot of these old grains in a Kongunad food festival I attended. In AP, I've seen adirasams made from sorghum flour, (if I'm translating right).
ReplyDeleteI love appams. But your style is different and sounds so good!
ReplyDeletebeautifullll paniyarams indo
ReplyDeleteLooks yum. ISG! I don't think I've seen whole sorghum before. Will try to find it at the Indian store. I don't own a the moulded pan either! Gotta change thaat as well! :)
ReplyDeleteI too dont know that u can make lovely paniyarams out of cholam.They look lovely.nice recipe and thanks for sharing Indo.
ReplyDeleteI love appe. I know the appe using traditional idli batter, but the one with sorghum is totally new to me. They look lovely.Thanks for sharing.
ReplyDeleteOk, so this was funny. I think I had whole grain sorghum confused with ragi grain -- also known as milo and millet respectively. I realised this when I saw your remark about seeing it as bird seed! Incidentally I have never bought either one whole -- I just assumed they were available. Now seeing all the others' comments, I had to find some here -- and here it is:
ReplyDeletehttp://www.mannaharvest.net/-p-1617094.html
I guess I'll be using the ground version though ;)
wow, those look good. I had some at a relatives place recently and loved it!
ReplyDeleteWow! I have to try this one. Another yummy way to add a new Whole grain to our food intake. Thanks!
ReplyDelete