Chickpea Paniyaram Recipe – Sharmis Passion

Chhola Paniyaram is a simple delicious breakfast made with a batter of chholam and urad dal. It is soft on the inside and slightly crispy on the outside and tastes great with coconut chutney. I like that the cholam in this version has a mild earthy flavor which makes it a little different from the usual paniyaram that we make with idli batter.

It is perfect for evening snack or breakfast for those who like to eat something healthy but different. Chola Paniyaram is light, comforting and filling. If you are trying out millet recipes, cholam is good for fibre, keeps you satiated and is good for digestion. I usually make this on weekends when I feel like eating something hot at home.

jump to:

About Chola Paniyaram

Chola Paniyaram is basically a batter of fermented cholam and urad dal cooked in a paniyaram pan. Chhola Paniyaram is Kongunadu special recipe. Cholam is also called jowar or jowar. It has a soft spongy texture inside and slightly crunchy edges. The taste is mildly earthy and has a slight crispness and aroma of tadka. It is different from idli or dosa because of its shape and cooking, so it feels a little special, even though the ingredients are simple.

This recipe comes from South India where millets like Cholam are common. It is mostly for breakfast or evening snack, but you can also make it for lunch box. To give it a little flavor, you can add simple tadka like mustard, urad dal, curry leaves, asafoetida and onion. You can also try variations, like adding small vegetables or a little grated carrot for nutrition and color.

Its taste is mild but by applying tempering its taste becomes wonderful. It is light and goes well with chutney, sambar or butter. The fermentation gives a soft texture and light touch which is very comfortable. You can use the same batter for idli or dosa, it is very versatile. It is delicious and everyone in the family enjoys it hot with chutney.

I first saw this Chhola Paniyaram in the menu board of a millet hotel which was put up outside the shop. I have not been to the hotel yet, but whenever I pass by that hotel I usually see the menu board. So he Googled about this Chola Paniyaram and later found that it is Kongunad special. I got this recipe through word of mouth from my neighbours, so tried it the very next day.

I usually make it on weekends when I have time to soak and ferment the batter. Cooking something simple but nutritious feels satisfying. Sometimes I add a little rice to the urad dal to make it softer.

Chickpea Paniyaram Ingredients

• cholam – I use it as a main grain, it gives an earthy flavor and soft texture. You can replace it with foxtail millet or small idli rice.
• urad dal – I used it to make the batter have a fluffy, spongy texture. Urad dal is also useful.
• Fenugreek seeds – I added for fermentation, gives light nutty aroma. If not available you can skip but it helps in fermentation.
• Onion – I chop it finely to fry in batter, adds sweetness and texture. Small onions work too.
• Mustard seeds, urad dal, dry red chilli, curry leaves, asafoetida – I have mixed it together for tadka, gives aroma, crispness and a little spice. You can change as per taste.
• Oil – I used to fry it and apply tadka, it gives good aroma. Coconut oil also works.
• Water – I have added it to grind the batter and adjust the consistency, the batter should be a little thin so that the paniyaram gets cooked well.

Why does this recipe work

• It’s easy and uses simple everyday ingredients.
• The batter is soft and fermented, the paniyaram is puffy and spongy.
• Cholam gives an earthy taste which makes it different from regular paniyaram.
• Tempering adds crispness and aroma which enhances the taste.
• You can serve with chutney, sambar or plain, very versatile and kid friendly.

similar recipe

How to make Chhola Paniyaram step by step

1.Measure the cholam, put it in a mixing bowl with enough water to submerge it completely. Soak for at least 6 hours. – Now measure urad dal and fenugreek seeds.

2.Add water to it and soak it for 2 hours. Now wash the lentils and chickpeas separately, drain the water and keep them aside.

3.First of all, take urad dal in a mixer jar, add little water to it and grind it finely.

4.It should become completely smooth, now take it out in a container. Now put cholam in the same mixer jar.

5.Add water little by little to grind as smooth as possible, this will take time so be patient, add water and keep grinding. – Now transfer it to the same container.

6.Now add salt and mix well. Cover and let it ferment for at least a day.

7.See that it has fermented well, now mix it well. You can also use this batter for Idli Dosa.

8. If it is too thick then add some water. Now heat oil in a pan and add the ingredients listed under ‘For tempering’. Let it explode.

9.Add chopped onion, salt and fry well until the onion becomes soft.

10.Now add tadka to the batter and mix well.

11. Heat the paniyaram pan, add a little oil to each hole, pour the batter and cover and cook. When you see that the top side is cooking, turn it to the other side. Cook until golden brown.

Serve hot with chutney of your choice.

Expert Tips

• soaking cholam – I make sure to soak the cholam for at least 6 hours, otherwise it will become difficult to grind.
• fermentation – I usually let it ferment for a day, as it gives a softer texture and mild spiciness.
• Batter consistency – Do not make the batter too thick, slightly thinner batter works best for paniyaram pan.
• tempering – I heat the oil properly and let the spices splutter before adding it to the batter, it gives a nice aroma.
• cooking paniyaram – I make sure the pan is hot and cover and cook, turning carefully so both sides get golden brown.

serving and storage

You can serve them hot with chutney or sambar. They taste best when fresh and hot. You can refrigerate leftovers for a day or two, but reheat them in a pan or microwave before serving. Try not to cook them too quickly, otherwise they will lose their crispness.

general questions and answers

1.Can I skip coconut?

Yes, you cannot add coconut in chutney or tadka, it still tastes good.

2.Can I make it ahead?

Yes, you can simply make the batter and keep it in the fridge, cook the paniyaram fresh for better taste.

3.Can I add rice to the batter?

Yes, adding a little idli rice with urad dal makes it soft and spongy.

4.Can I use other millets?

Yes, foxtail millet or little barnyard millet can be used in place of cholam, the taste changes slightly.

5.Can I freeze cooked paniyaram?

Yes, can be frozen, reheat in pan to crisp.

If you have any further questions about this Chickpea Paniyaram Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter ,

tried this Chickpea Paniyaram RecipeDo let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card