Recipe for fibre-loaded Masala sola paniyaram made with sorghum millet and rice. These paniyarams are flavoured with a tasty coconut masala paste.
Here are the things you can buy for making this recipe Paniyarakkal / Paniyaram Pan https://amzn.to/3ytve9R Idly Rice https://amzn.to/34anvSk Heavy Duty Indian Mixie https://amzn.to/3GptNKD Carote Knife https://amzn.to/3IWGrnd
Here is the video of how to make Masala Sola Paniyaram | Jowar – Sorghum Paniyarams Flavoured With A Tasty Coconut Masala Paste
Main Ingredients
1 cup solam / sorghum / jowar 1 cup idli rice 1/2 cup unpolished whole white urad dal 1/4 teaspoon fenugreek seeds 1/2 cup aval / poha 2 cups water to grind 1 teaspoon salt
For Paniyaram Masala
4 shallots 2 tablespoons fresh shredded coconut 1 sprig of curry leaves 1/2 teaspoon cumin seeds 1 green chilli 3 sprigs coriander leaves, chopped
Indian-style sesame oil to make paniyarams
First, let’s soak all the ingredients. Take a bowl and add all the soaking ingredients to the bowl. one cup of sorghum millets, one cup of idli rice – if you cannot source idli rice, any kind of parboiled white rice like ponni rice can also be used for making this recipe. Add half a cup of unpolished white whole urad dal, a quarter teaspoon of fenugreek seeds – fenugreek aids in better fermentation and finally half a cup of poha, ie aval. The addition of aval will make the paniyarams very fluffy.
Wash everything in water once or twice in water and get rid of the starchy water as much as possible. All the ingredients can be soaked together for this recipe. No need to soak separately. Soak everything for about 4 hours. The grains should have absorbed the water and should have swollen up after about 4 hours. Drain the soaking water completely as millets have anti-nutrients called phytates and soaking can reduce them to a certain extent. So get rid of the soaking water by draining them on a colander. Grind the drained grains in a heavy-duty mixie to a smooth paste. Add about two cups of water while grinding. Grind in batches and do not crowd the mixie. The batter should be smooth in texture. Add a teaspoon of salt to the ground batter and mix well to combine. Mix well so the salt is distributed evenly. I like to salt the batter soon after its ground as it will keep away unwanted bacteria while fermenting. Use a big bowl as the batter will rise during fermentation.
After mixing, cover the bowl with a lid and allow it to ferment in a draft-free place at room temperature. Let it ferment for about 6-8 hours. It might take a little longer if you live in a cold place. If you live in a cold place, ferment inside an oven with its pilot light alone turned on so it will keep the oven at ideal temperature.
After fermenting, the batter should look very bubbly and should have risen well. Mix the batter with a spatula. Our batter is now ready. At this stage, the batter can be stored in a refrigerator and used within a couple of days.
To make the masala sola paniyarams, we shall make a masala paste. Take a small mixie jar and add in some shallots, fresh shredded coconut, curry leaves, cumin seeds and green chillies. Grind to a coarse paste. Grinding the mixture to a coarse paste is important so the paniyarams have a little bit of texture to them while eating.
Take about half of the prepared paniyaram batter in a bowl and add the masala paste. Once you add the masala paste, the batter needs to be used immediately and it does not store well. So add the masala paste only to the amount of batter that you may require. Half of the prepared paniyaram batter added to this masala paste will make about 20-22 small paniyarams. Add some chopped coriander leaves and mix everything well to combine. Our masala paniyaram batter is now ready.
Heat a paniyarakkal on medium flame and grease it with Indian-style sesame oil. Indian-style sesame oil is untoasted and has a very unique flavour. Peanut oil can also be used for making these paniyarams. Once the griddle is hot, add little scoops of the batter to the pan. The batter will rise a little while it cooks. After adding the batter, reduce the flame of the stove to low and cook for two minutes. The paniyarams take time to cook. If you hurry, the outside will be brown and crispy but the inside will still be raw. So cook on a low flame. After a couple of minutes, turn the paniyarams and cook on the other side for a couple of more minutes.
Our paniyarams are done if both sides are cooked golden. If you are cooking for guests at home, you can also sprinkle little ghee just before removing the paniyarams from the griddle. Serve the paniyarams hot with coconut chutney or kaara chutney. Enjoy.
- Author: Suguna Vinodh
- Prep Time: 12h
- Cook Time: 10m
Main Ingredients
1 cup solam / sorghum / jowar 1 cup idli rice 1/2 cup unpolished whole white urad dal 1/4 teaspoon fenugreek seeds 1/2 cup aval / poha 2 cups water to grind 1 teaspoon salt
For Paniyaram Masala
4 shallots 2 tablespoons fresh shredded coconut 1 sprig of curry leaves 1/2 teaspoon cumin seeds 1 green chilli 3 sprigs coriander leaves, chopped
Indian-style sesame oil to make paniyarams
First, let’s soak all the ingredients. Take a bowl and add all the soaking ingredients to the bowl. one cup of sorghum millets, one cup of idli rice – if you cannot source idli rice, any kind of parboiled white rice like ponni rice can also be used for making this recipe. Add half a cup of unpolished white whole urad dal, a quarter teaspoon of fenugreek seeds – fenugreek aids in better fermentation and finally half a cup of poha, ie aval. The addition of aval will make the paniyarams very fluffy.
Wash everything in water once or twice in water and get rid of the starchy water as much as possible. All the ingredients can be soaked together for this recipe. No need to soak separately. Soak everything for about 4 hours. The grains should have absorbed the water and should have swollen up after about 4 hours. Drain the soaking water completely as millets have anti-nutrients called phytates and soaking can reduce them to a certain extent. So get rid of the soaking water by draining them on a colander. Grind the drained grains in a heavy-duty mixie to a smooth paste. Add about two cups of water while grinding. Grind in batches and do not crowd the mixie. The batter should be smooth in texture. Add a teaspoon of salt to the ground batter and mix well to combine. Mix well so the salt is distributed evenly. I like to salt the batter soon after its ground as it will keep away unwanted bacteria while fermenting. Use a big bowl as the batter will rise during fermentation.
After mixing, cover the bowl with a lid and allow it to ferment in a draft-free place at room temperature. Let it ferment for about 6-8 hours. It might take a little longer if you live in a cold place. If you live in a cold place, ferment inside an oven with its pilot light alone turned on so it will keep the oven at ideal temperature.
After fermenting, the batter should look very bubbly and should have risen well. Mix the batter with a spatula. Our batter is now ready. At this stage, the batter can be stored in a refrigerator and used within a couple of days.
To make the masala sola paniyarams, we shall make a masala paste. Take a small mixie jar and add in some shallots, fresh shredded coconut, curry leaves, cumin seeds and green chillies. Grind to a coarse paste. Grinding the mixture to a coarse paste is important so the paniyarams have a little bit of texture to them while eating.
Take about half of the prepared paniyaram batter in a bowl and add the masala paste. Once you add the masala paste, the batter needs to be used immediately and it does not store well. So add the masala paste only to the amount of batter that you may require. Half of the prepared paniyaram batter added to this masala paste will make about 20-22 small paniyarams. Add some chopped coriander leaves and mix everything well to combine. Our masala paniyaram batter is now ready.
Heat a paniyarakkal on medium flame and grease it with Indian-style sesame oil. Indian-style sesame oil is untoasted and has a very unique flavour. Peanut oil can also be used for making these paniyarams. Once the griddle is hot, add little scoops of the batter to the pan. The batter will rise a little while it cooks. After adding the batter, reduce the flame of the stove to low and cook for two minutes. The paniyarams take time to cook. If you hurry, the outside will be brown and crispy but the inside will still be raw. So cook on a low flame. After a couple of minutes, turn the paniyarams and cook on the other side for a couple of more minutes.
Our paniyarams are done if both sides are cooked golden. If you are cooking for guests at home, you can also sprinkle little ghee just before removing the paniyarams from the griddle. Serve the paniyarams hot with coconut chutney or kaara chutney. Enjoy.
- Author: Suguna Vinodh
- Prep Time: 12h
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/masala-sola-paniyaram/
This may sound like the easiest part of the cooking process, but for some, this may be a challenging time. We all went through random occasions when we forgot our cake in the oven or left the pan unattended and messed up our dish. So, what should we do during this time? Here are some tips on fun multitasking while keeping an eye on the food.
Listen to your favorite tunes It may feel like a no-brainer, but it is actually the perfect way to keep yourself occupied while still attentive to your food. However, we can easily get distracted by anything, so setting up a timer would probably be the best idea for you. Music has tremendous benefits for our brain and can keep us engaged at all times. Some research shows that music can even help you regulate your blood pressure and ease pain and anxiety while providing other health benefits such as higher sleep quality, mood, and mental vigilance. Create a playlist of your favorite songs Creating a playlist with your favorite songs to listen to while cooking would enhance your cooking experience majorly. You can do this while waiting for your food directly on your mobile device, so there’s no need to leave the kitchen and leave your food unattended. Pick songs that lift your mood and enjoy the time off to destress and listen to music that makes you happy and present in the moment. Treat yourself to a fancy drink Sometimes cooking can be a little stressful, especially when cooking for a group of friends or family members. We all want our dish to impress and satisfy everyone’s taste, so the pressure we can be under is a bit overwhelming. Another great tip we can offer you is to come up with a lovely drink recipe while your food is still cooking. Simply sit down, enjoy your cocktail or lemonade and take a well-deserved break. Play a game Another fun and convenient activity you can do directly on your mobile device is to play some mobile games. Nowadays, there is a massive variety of games. Some may prefer to play racing games, fighting games, or other mobile games. However, you can also engage in some gambling, as many casino game producers offer mobile-friendly options to their customers through apps created especially for mobile users. You can also try the Gordon Ramsay-inspired slot game. What are the most popular types of mobile games? The most appreciated mobile games are from the following genres: action, arcade, and battle royale. Also, online betting is preferred over typical casino websites. So, if you’re into games you can play on your phone, it is an excellent activity for time to pass by quicker. Clean your kitchen How annoying is it to finish cooking and your whole kitchen is a disaster? This habit can be changed so you can enjoy your meal without worrying about returning to work. Therefore, while your food is cooking and you have nothing else better to do, just start cleaning up and washing everything so that when the food is ready to be served, your kitchen is spotless, and you can enjoy your meal carefree with your loved ones. Listen to a podcast Another fun way to distract yourself from boredom while waiting in the kitchen is to listen to a podcast. We all have busy schedules , so we think we don’t get enough time during the day to do things we enjoy. The best way to make time for yourself is to multitask, so the next time you are lying around the kitchen listening to a podcast, you haven’t had the chance to start. So, the next time a podcast appears on your feed, and you have no time to watch it at that moment, save it for later. Read your favorite blog or book Another exciting activity you can engage in is reading your favorite blog or book. Maybe your favorite writer or blogger recently launched a piece, and you forgot to check it out. Now would be a perfect time. You can also keep updated on the latest news before serving the meal. Set a timer and enjoy the rest of your day Another trick most people do instead of getting bored while guarding the stove is to set a timer and do activities that don’t require your presence in the kitchen, like taking a shower or bath, working out, or even resting. However, if the meal requires more attention, you can set multiple alarms to remind you to check on your food. Article contributed by ismartmedia
