Chola Paniyaram

 

Cholam

 Ingredients:

Jowar/White Cholam/Sorghum - 2 cups
Idly Rice - 2 cups
Urad Dal - 1/2 cup
Fenugreek Seeds - 1/2 tsp
Salt - to taste

Onions - 1 finely chopped
Gr.chilly - 2 finely chopped
Jeera - 1/2 tsp
Mustard - 1/2 tsp
Chopped coriander leaves
Oil


Method:

1. Wash the cholam thoroughly and soak for 8 hrs
2. Wash the rice and urad dal, soak them separately for 3 hrs
3. Grind the dal to a fine thick paste
4. Grind the rice and cholam
5. Mix both pastes together with salt
6. Cover the batter and keep it aside for 8 hrs for fermentation
7. In a pan heat 2 tsp oil, add mustard and jeera. When it splutters, add the onions, gr.chillies, little salt and saute well
8. Add this to the batter. add the coriander leaves
9. Heat the kuzhi paniyaram pan, pour few drops of oil and pour this batter only upto ½ of the kuzhi
10. Cook it in medium flame.
11. After few mins, turn them to the other side and cook well until it becomes golden color on both sides

Serve with chutney or sambar

 

Ragi Ladoo

Ragi Ladoo (Finger millets ladoo):

Ingredients:

Ragi flour - 1 cup
Cashews and almonds - 1/2 cup
Ghee - 6 spoons
Jaggery/Panam karuppatti - 1 cup

Method:

1. In a pan,heat ghee, fry the ragi flour in low heat till the raw smell goes off and let it cool
2. Grind almonds and cashews into fine powder and mix it with ragi
3. In a deep pan add 1/4 cup of water and jaggery and keep stirring till sugar dissolves completely. Bring it to a boil. When it boils remove from flame and strain to remove all the impurities
4. Add the jaggery syrup to the ragi mixture and make ladoos

Now the tasty and healthy ladoos are ready to serve

Note : Panam Karuppatti would be a great option