Go Back
+ servings
Print Recipe
0 from 0 votes

Chola paniyaram recipe

Chola paniyaram recipe, white sorghum or jowar millet made into delicious, paniyaram. Full video step by step pictures.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: Indian
Servings: 45 Paniyarams



  • 1 cup White cholam/ Jowar or Sorghum
  • 1 cup idli rice
  • 1/2 cup urad dal
  • 1 onion
  • 3 Green chillies finely chopped
  • 1/4 cup Coriander leaves
  • Salt as needed

To temper

  • 2 tsp Oil
  • 1/2 tsp Mustard
  • 1 tsp urad dal


  • Soak urad dal in a separate bowl. Wash and soak rice + cholam in another bowl. Let it soak for 3 hours.
  • First grind urad dal with ice water (add little by little) to a fluffy batter. Collect the batter in mixing vessel.
  • Next grind rice + cholam with salt until smooth. Add water carefully. Do not make runny batter. Mix both batter and keep aside for 2-3 hours. I keep in fridge later until use.
  • To make paniyaram, I keep the batter outside for 1 hour. Take just half the amount of batter.
  • Temper in a kadai with oil. Mustard, urad dal followed by finely chopped chilli and chopped onion.
  • Fry until onion turns translucent. Add to the batter.In goes finely chopped coriander leaves. Mix well.
  • Heat a paniyaram pan/ appe pan with little oil. Fill with batter.
  • Cook covered in medium flame for 2 mins or until golden. Flip and cook for one more minute or until its golden. Remove in a plate to serve.



  • Make sure to cook in low heat or medium heat to cook the paniyaram well.