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Chola Paniyaram Recipe / Sorghum Paniyaram / Aebleskiver

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 24 hours 20 mins
  • Yield: 3 persons 1x


Recipe for kuzhi panitaram made with cholam / sorghum millet. An easy way to add millets in your diet.


  • 1 Cup Cholam / Sorghum
  • 1/2 Cup Whole Urad Dal
  • 1/4 teaspoon fenugreek seeds
  • 10 shallots / small onions
  • 3 Dry Red Chillies
  • 1 teaspoon Salt
  • 1 teaspoon Cumin Seeds
  • 1 sprig Curry Leaves


  1. Wash the Cholam/Sorghum in running water 2-3 times. Soak it in lots of water for 8-10 hours. Soak the urad dal and fenugreek seeds in water separately.
  2. Drain the water from urad dal and fenugreek seeds. Grind it to a very fine paste. Add upto half a cup of water while grinding. Set aside.
  3. Drain the water from the Sorghum and add it to the mixie/blender. To this, add shallots, dried red chillies, cumin seeds, Salt and curry leaves. Add about 1 to 1.5 cups of water and grind to a paste. Do not grind it to a smooth paste. The texture should be that of sooji rava / semolina. Once ground, remove the mixture and set aside.
  4. Mix the Sorghum mixture and urad dal mixture and mix well to combine.
  5. Now cover the mixture with a lid and allow it to ferment in a warm place.
  6. After fermentation, the batter would have risen a little (it will rise more if you live in a hot place) and will be very bubbly. Do not mix the batter.
  7. Heat a paniyaram pan until hot. Add in 1/4 teaspoon of oil to each of the mold and set the pan on low flame. Ladle the paniyaram batter to the pan. Cook for a minute. Then turn and cook on the other side.
  8. The paniyaram is ready if it has become crispy and golden on both sides.
  • Prep Time: 24 hours
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: Coimbatore, Tamilnadu, South Indian