Recipe for paniyaram made with sigappu solam / red sorghum / jowar. Fermented batter made into delicious paniyarams. Recipe with video.
Red sorghum is a whole grain and a healthy millet that works so wonderfully in this paniyaram recipe. Sorghum has a decent amount of iron and the bio availability of the grain is increased when fermented.
I have made the recipe with sorghum as the main grain. Other grains like hand pounded rice can be added along with sorghum to make the batter. You can do a 50:50 batter.
I grind the paniyaram batter along with a little cooked rice. Cooked rice helps in better fermentation. The resulting paniyarams fluff up well when cooked and is very lite.
I have used Indian sesame oil for making the paniyarams. Peanut oil can also be used.
Here are some of the things you can buy online to make this recipe
Red Sorghum / Sigappu Solam https://amzn.to/3GlCeaE Heavy Duty Mixie https://amzn.to/3GlCeaE Paniyaram pan / Appe Pan https://amzn.to/3zRqF8M Stainless Steel Kadai https://amzn.to/3ffycET
Here is a video of how to make Sigappu Sola Kuzhi Paniyaram | Red Sorghum Paniyaram
Ingredients for the batter
1 cup red sorghum 1/2 cup unpolished whole white urad dal 1 teaspoon fenugreek seeds 2 tablespoon cooked rice 1/2 teaspoon salt 2 cups water (to grind)
For tempering the paniyaram batter
1 teaspoon Indian sesame oil 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon split white urad dal 1 sprig curry leaves, finely chopped 1/4 teaspoon red chilli flakes 1/2 cup finely chopped onions 1/4 teaspoon salt 2 green chilli, finely chopped 1 tablespoon fresh shredded coconut 2 tablespoon coriander leaves, chopped
Wash all the grains well and drain. Soak the red sorghum along with urad dal, fenugreek seeds, cooked rice in two cups of water.
Soak for about 4 hours.
Grind everything (use soaked water for grinding ) to a smooth paste.
Add in the salt and mix well to combine.
Set the ground batter to ferment in a draft free place overnite.
Before making the paniyaram, we will temper the batter with spices and sauteed onions. Here is how to do it.
Heat oil in a pan and add in the mustard seeds, cumin seeds, split urad dal, curry leaves and red chilli flakes. Let the mustard seeds crackle. Add in the finely chopped onions and sauté for a couple of minutes till the onions are soft. No need to brown the onions. Add in the salt, coconut and the coriander leaves. Saute for a few seconds. Remove this mixture from the stove.
Add it to the fermented batter and mix well to combine.
To make Paniyaram
Heat the paniyaram pan / paniyarakkal until hot. Add 1/4 teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in colour.
The paniyaram is ready if it has become crispy and golden on both sides. Have the paniyarams hot.
- Author: Suguna Vinodh
Ingredients for the batter
1 cup red sorghum 1/2 cup unpolished whole white urad dal 1 teaspoon fenugreek seeds 2 tablespoon cooked rice 1/2 teaspoon salt 2 cups water (to grind)
For tempering the paniyaram batter
1 teaspoon Indian sesame oil 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon split white urad dal 1 sprig curry leaves, finely chopped 1/4 teaspoon red chilli flakes 1/2 cup finely chopped onions 1/4 teaspoon salt 2 green chilli, finely chopped 1 tablespoon fresh shredded coconut 2 tablespoon coriander leaves, chopped
Wash all the grains well and drain. Soak the red sorghum along with urad dal, fenugreek seeds, cooked rice in two cups of water.
Soak for about 4 hours.
Grind everything (use soaked water for grinding ) to a smooth paste.
Add in the salt and mix well to combine.
Set the ground batter to ferment in a draft free place overnite.
Before making the paniyaram, we will temper the batter with spices and sauteed onions. Here is how to do it.
Heat oil in a pan and add in the mustard seeds, cumin seeds, split urad dal, curry leaves and red chilli flakes. Let the mustard seeds crackle. Add in the finely chopped onions and sauté for a couple of minutes till the onions are soft. No need to brown the onions. Add in the salt, coconut and the coriander leaves. Saute for a few seconds. Remove this mixture from the stove.
Add it to the fermented batter and mix well to combine.
To make Paniyaram
Heat the paniyaram pan / paniyarakkal until hot. Add 1/4 teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in colour.
The paniyaram is ready if it has become crispy and golden on both sides. Have the paniyarams hot.
- Author: Suguna Vinodh
Find it online : https://www.kannammacooks.com/sigappu-sola-paniyaram/
Here is an easy breakfast recipe that can be made easy with a little bit of planning. Kara appam is made by adding tempering to the appam batter and made into tasty appams.
Here are some of the traditional appam recipes on the site Kerala Appam https://www.kannammacooks.com/kerala-appam-kerala-palappam-recipe/ Appam Recipe Without Yeast https://www.kannammacooks.com/appam-recipe-without-yeast/ Brown Rice Appam https://www.kannammacooks.com/brown-rice-appam/ Karupatti Appam https://www.kannammacooks.com/karupatti-appam/
This is a simple recipe for appam batter where soaked rice is ground along with a little urad dal and fenugreek seeds. I add a little cooked rice and a pinch of yeast for better fermentation.
I like to store the yeast in the freezer. It stores well in the freezer and stays fresh for up to an year. As India is humid, the yeast spoils fast if stored at room temperature.
Here are the things you can buy online for making this recipe
Appam Pan https://amzn.to/3I8RrMJ Heavy Duty Indian Mixie https://amzn.to/3GCDIxq Active Dry Yeast https://amzn.to/3GFDllW Canned Coconut Milk https://amzn.to/3IcPij1
Here is the video of how to make kara appam
Ingredients for kara appam batter
1 cup raw rice 2 tablespoon whole white urad dal 1/2 teaspoon fenugreek seeds 1/4 cup cooked rice 2 cups water 1 pinch of yeast 1/2 teaspoon salt 1 teaspoon sugar
Ingredients for tempering kara appam
2 teaspoon Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 sprig curry leaves, finely chopped 1/2 teaspoon ginger, minced 1/4 teaspoon chilli flakes 1 green chilli, finely chopped
Other Ingredients for kara appam
2 tablespoon coriander leaves, chopped 2 tablespoon coconut milk
Wash and soak the raw rice, urad dal, fenugreek seeds along with cooked rice in two cups of water for a couple of hours. Grind all the ingredients along with the water used for soaking to a fine paste. To the ground batter, add in the salt, sugar and the yeast. Mix well to combine. Ferment the batter overnite.
Tempering: Heat oil in a pan and add in all the tempering ingredients. Let the mustard seeds crackle and the curry leaves crisp up. Remove the tempering and add it to the batter.
Add in the coriander leaves and the coconut milk to the batter and mix well to combine.
The appam batter consistency should be thin. Little thinner than the dosai batter consistency. Add water if necessary to adjust the consistency of appam batter.
Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides.
Cover with a lid and let it cook for a minute on medium flame. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.
Serve the appams hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
