Vellai cholam, Ulunthu kuzhipaniyaram (Jowar and Black gram snack) - Preparation time 8 to 9 hours (including soaking and fermenting)
One day mom's friend brought me varagu aarisi and vellai cholam when she came to my home. She asked to try out some recipes which she tried out and came well. First she asked me to try this panniyaram so, i tried last month (don't want to spoil the mood in year beginning by trying new dish). To our surprise it came out very well and also tasty. I am sharing the recipe to all.
Ingredients :-
Vellai cholam (Jowar) - 3/4 cup
Ulunthu (black gram) - 1/4 cup or one laddle
Fenugreek seed - 1/4 tsp
Velam (Jaggery ) - 1/2 cup
Cardamon - 3
Water - little
Ghee - to fry sweet paniyaram
Salt - As required
Small onion - 6
Grated coconut - 3 tbsp
Split urad dhal and bengal gram - 1/2 tsp each
Green chili - 2 finely chopped
Ginger 1 inch - finely chopped
Mustard seed - 1/2 tsp
Sesame oil - For garnishing and frying
Preparation method:-
Wash and soak jowar (vellai cholam), Black dhal (ulunthu) and fenugreek seed for 3 to 4 hours.
Grind to smooth paste using very little and required water. Mix little salt and rest the flour for 5 hours.
For making sweet panniyaram.
Melt the jaggery with 1/2 cup water. Filter and remove the dirt from jaggery water. Boil the jaggery with 2 tbsp grated coconut and cardamon.
Switch of the flame when the jaggery syrup is slightly thick.
Take half of the fermented flour mix the jaggery syrup little by little and check the flour consistency it should be like dosa flour not thick or thin.
Heat the kuzhipaniyaram kadai. when hot add little ghee and pour each cup with 3/4 th and cover the kadi for few mins.
Using the panniyaram stick turn the panniyaram and cover again for few mins.
When the sweet panniyaram turn golden brown color and cooked well remove and serve hot.
For making kara panniyaram.
Heat kadai add oil, mustard seed to splutter, urad dhal, bengal gram to golden brown. Now add chopped onion, green chili, ginger fry till cooked.
To the remaing half fermented flour add the garnishing, salt and water. Mix all the ingredients well and make to dosai consistency batter.
To the hot kadai add sesame oil and fill the batter till 3/4th of the panniyara kadai.
Close and cook the kadai for few mins. when the panniyaram is cooked on one side (it will be slightly brownish) turn the panniyaram one by one and cook for another 5 mins.
When other side is also cooked well remove and serve hot with kothamali chutney or kara chutney.
Enjoy the healthy snack. If you use not stick kadai the oil usage will be less. If you want the kara paniyaram bit more spicy crush the green chillies and add to the batter. You can view in the image itself , i didn't use much ghee or oil.