Authentic Sorghum Paniyaram Recipe – South Indian Fermented Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Sorghum Paniyaram Recipe – South Indian Fermented Snack

Introduction

Oh, Paniyaram! These little golden-brown dumplings are a huge part of my childhood. I remember my grandmother making a big batch of these during festivals, and the whole house would smell incredible. They’re a perfect blend of savory and tangy, and honestly, once you try them, you’ll be hooked. This recipe uses cholam (sorghum) which adds a lovely nutty flavor and a healthy boost. Let’s get cooking!

Why You’ll Love This Recipe

This sorghum paniyaram recipe isn’t just delicious, it’s also wonderfully satisfying. It’s a fantastic way to enjoy a traditional South Indian snack that’s packed with flavor and goodness. Plus, the fermentation process makes it easily digestible. It’s a little bit of effort, but trust me, the results are so worth it.

Ingredients

Here’s what you’ll need to make these delightful paniyarams:

• 1 cup cholam (sorghum)
• ¼ cup urad dal (split black lentils)
• ½ teaspoon fenugreek seeds
• ¾ to 1 cup water (for soaking)
• 1 teaspoon oil
• ¾ teaspoon mustard seeds
• 1 teaspoon split urad dal
• 2 dry red chillies
• 1 tablespoon curry leaves
• ¼ teaspoon hing (asafoetida)
• 1 large onion, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Cholam (Sorghum): Nutritional Benefits & Regional Variations

Cholam, or sorghum, is a fantastic grain. It’s gluten-free, rich in fiber, and has a slightly sweet, nutty flavor. You can usually find it at Indian grocery stores or online. In some regions of Tamil Nadu, they use different millets for paniyaram, but cholam is my personal favorite.

Urad Dal & Fenugreek Seeds: The Fermentation Powerhouse

Urad dal and fenugreek seeds are the magic behind the fluffy texture. The urad dal provides the base for fermentation, and the fenugreek seeds give it that lovely tang. Don’t skip the fenugreek – it really makes a difference!

Hing (Asafoetida): A South Indian Flavor Essential

Hing, or asafoetida, might smell a little funky on its own, but it adds a wonderful savory depth to South Indian cooking. A little goes a long way!

Oil: Choosing the Right Oil for Authentic Flavor

Traditionally, groundnut oil is used for paniyaram. It gives a lovely authentic flavor. But you can also use any neutral-flavored oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, soak the cholam in water for at least 6 hours, or even overnight. Separately, soak the urad dal and fenugreek seeds in water for about 2 hours.
2. Drain the soaked urad dal and fenugreek seeds. Grind them into a very smooth paste. Add a little water if needed, but keep it thick. Repeat the grinding process with the soaked cholam until you have a smooth batter.
3. Combine both batters in a large bowl. Add salt to taste and mix well. Now, the important part: fermentation! Cover the bowl and let it sit in a warm place for 24 hours. You’ll know it’s ready when it’s bubbly and has a slightly sour smell.
4. While the batter is fermenting, let’s prepare the tempering. Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the split urad dal and dry red chillies. Once the dal turns golden brown, add the curry leaves and hing. Sauté for a few seconds until fragrant.
5. Add the chopped onions to the tempering and cook until they become translucent. Pour this tempering into the fermented batter and mix well.
6. Heat a paniyaram pan over medium heat. Grease each cavity with a little oil. Pour the batter into each cavity, filling it about ¾ full.
7. Cover the pan and cook for about 3-4 minutes, or until the bottom side is golden brown. Then, flip the paniyarams and cook for another 2-3 minutes, until golden brown on the other side.

Expert Tips

• Don’t overmix the batter after adding the tempering. Gentle mixing is key.
• The consistency of the batter should be similar to pancake batter. If it’s too thick, add a little water.
• Make sure the paniyaram pan is hot enough before pouring in the batter.

Variations

• Vegan Paniyaram Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Confirmation: Absolutely gluten-free! Sorghum and urad dal are naturally gluten-free grains.
• Spice Level Adjustment: Mild to Spicy: Adjust the number of red chillies to your liking. You can also add a pinch of black pepper for extra heat.
• Festival Adaptations: Paniyaram for Special Occasions: My family loves to add grated coconut to the batter during festivals for a richer flavor.

Serving Suggestions

Serve these hot off the pan with a side of fresh coconut chutney or sambar. They’re also delicious with a dollop of yogurt. Honestly, they’re good enough to eat on their own!

Storage Instructions

Paniyaram is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving.

FAQs

What is Cholam and where can I find it?

Cholam is sorghum, a gluten-free grain popular in South India. You can find it at Indian grocery stores or online retailers.

Can I use a different type of dal instead of Urad Dal?

While urad dal is traditional, you could experiment with moong dal (split yellow lentils), but the texture and fermentation might be slightly different.

How do I know when the batter is properly fermented?

The batter will be bubbly and have a slightly sour smell. It should also have increased in volume.

What if I don’t have a Paniyaram pan? Can I use something else?

You can use a mini muffin tin, but the shape will be different. You could also try making small fritters in a regular pan.

How can I adjust the consistency of the batter if it’s too thick or too thin?

If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour or cholam flour.