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Monday, June 25, 2012

Chola Paniyaram / Corn Paniyaram

Today's recipe is one of my favorite Paniyaram, Chola Paniyaram/Sola Paniyaram. For every summer vacation me n my sister go to our Grandmother's House. Those two months were so joyful with our grandparents and cousins. Daily my grand mom used to make some yummy snacks or light tiffin for our evening tea time munch. She often makes tasty Paniyarams for our evening snack with left over idly batter, moongdal and this chola paniyaram. This is traditionally made with sorghum but i couldn't find it here, so i simply tried with Dry Corn kernels(used to make popcorns). Yes, i made this with Dry corn kernels, the idea was supported by the Versatile blogger Priya and Nalini. But this dry corn kernels requires more soaking time at least 24 hours of soaking time. So if u want to make it quicker and easier you can simply try with adding corn meals to idly/dosa batter. Let me try that too and update here soon.
But i am so glad that my experiment doesn't fail and the paniyaram come out so well and tasted too yummy. The pictures are the proof of my experiment :) Like me my kids too love paniyarams and they loved this too. Served this chola Paniyaram with Spicy Tomato Chutney(recipe coming soon). Now to the recipe...

Ingredients
  1. Dry Corn Kernels   1 cup
  2. Idly Rice/ Sona Masoori   1 and 1/4 cup (i used sona masoori)
  3. Urad dal    1/4 cup 
  4. Methi seeds    1/8 tsp
  5. Salt    to taste
  6. Carrot    1no.(shredded)
  7. Cilantro   2-3 tbsp(finely chopped)
  8. Oil    as needed
To temper
  1. Oil    1tsp
  2. Mustard seeds    1/2 tsp
  3. Urad dal    1/2 tsp
  4. Chana dal    1/2 tsp
  5. Ginger     2 tsp(finely chopped)
  6. Green chili    2no.s(finely chopped)
  7. Onion    1 medium(finely chopped)
  8. Curry leaves     few(chopped)

Method
  • Wash and Soak Dry corn kernels for 24 hours and soak urad dal n rice for 3 hours. ( say for eg, if u soak corn kernels by today morning 10am then soak the rice n dal next day 10am and grind the entire thing by 1pm and leave the batter until 5pm and u can make paniyaram by 5.30)
  • First drain corn kernels n add it to the blender and grind coarsely and keep aside.
  • Then in a grinder, grind urad dal to smooth batter and then add ground corn and drained rice and using water grind to a fine coarse batter.The batter consistency should be like little thin like dosa batter.
  • After that transfer to a bowl and add salt, mix well and leave it for 4-5hours fermentation.
  • After fermentation mix the batter well and add tempering and shredded carrot n finely chopped cilantro.
  • For Tempering:Heat oil in a pan,add mustard seeds ,allow to pop add channa and urad dal fry golden brown.
  • Add hing,chopped onions,green chillies,ginger,curry leaves, sprinkle some salt.
  • Fry for 2minutes and add fried items to the batter and mix well then add carrot n cilantro. Mix well.
  • Heat an paniyaram pan and add few drops of oil in each hole.
  • Then pour a spoonful of batter to each hole.
  • Cook covered for 2 minutes,then using a spoon or skewer turn the paniyaram gently.
  • Cook on the other side for another 2-3 minutes.cook in medium heat so that both outer and inner side get cooked well and outer layer will turn crispy.
  • When both sides are cooked remove the paniyaram and serve hot with any spicy chutney or sambar.

Notes:
As i said earlier, instead of corn kernels, soaking n waiting for long time simply mix corn meal to the idly/dosa batter and make paniyarams.
With the same batter u can also make dosa, i tried that too,came out well, crispy n tasty like adai.
If u want to make it healthier, can add some finely chopped spinach to the batter n make it a keerai paniyaram.
I mixed the chola paniyaram batter with my left over idly batter about 1/4 cup and kept aside for an hour and made this yummy paniyaram for our evening tiffin.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17



32 comments:

  1. Paniyaram looks cute! Have heard of சோளப் பணியாரம்/ சோள தோசை / சோள சோறு, but never tasted any! ;)

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  2. I love paniyaram a lot. Its almost as comforting as a cup cake. Its good to know that we can make them with corn. Will remember to bookmark and try. Thanks for sharing the step wise photos. I learned that I can flip the paniyaram with a bamboo stick. I used to use a spoon or knife.

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  3. love those small balls..... never tried with corn..

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  4. wow they looks superb! gr8 clicks!

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  5. This sounds so interesting and the cute balls are tempting me a lot. Nicely presented

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  6. Sounds well -never tried with corn kernals....Looks delicious!!!

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  7. absolutely gorgeous..these r beauties and I simply love them...love u r pics..wonderful job:)

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  8. very unique recipe. absolutely looks delicious.

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  9. Your pictures are worth 1000 no your entire post. Even though I loved reading your post, my eyes are glued to the spongy, cute, paniyarams. Looks so soft and yummy. I'm definitely gonna try this and will let you know how it turned out.

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  10. What a stunning pictures... Can't take my eyes out of it.... My father has brought the paniyaram vessel from India.. First dish is going to be urs....

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  11. Corn in Paniyaram !!?? Rocking recipe...
    http://recipe-excavator.blogspot.com

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  12. The texture speaks of the success Sangee. Nice and healthy recipe.

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  13. Wow they came out super prefect Sangee, well done.

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  14. very cute and tempting..never tried with corn..a must try recipe..

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  15. sangee.. these look awesome.. and i m making these as soon as i can find dry corn kernels

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  16. wow....so tempting n yummy..just love this:)

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  17. Awesome paniyaram, tempting clicks...

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  18. yummy, healthy n gorgeous paniyaram

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  19. My daughter loves paniyarams, this one goes into my must try list..

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  20. Healthy and wonderful recipe,its been ages since I had this one...even my grand mother used to make this one when we were kids,missed those joyful moments...will try it soon.

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  21. Delicious paniyaarams...never thought of using dry corn...sounds interesting

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  22. Awesome clicks. This is one of my fav snack...

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  23. It is an absolute delight Sangeetha! Wonderful pictures too.

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  24. Innovative way of using corn n carrot in paniyaram, loved it!!!

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