Jowar Flour Paniyaram | How to make Jowar Flour Paniyaram

By Swapna Sunil  |  30th Jun 2016  |  
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  • Jowar Flour Paniyaram, How to make Jowar Flour Paniyaram
Jowar Flour Paniyaramby Swapna Sunil
  • Prep Time


    1 /4Hours
  • Cook Time


  • Serves





About Jowar Flour Paniyaram Recipe

Jowar paniyaram are really tasty and serve great as a breakfast or as an evening snack.These paniyaram are a no rice dumplings , an ultimate option for weight watchers too. Jowar also known as Sorghum is not only a protein rich grain but is also loaded with A,B vitamins and much more minerals, so a healthy way to kick start your day.

Jowar Flour Paniyaram

Ingredients to make Jowar Flour Paniyaram

  • 1/2 cup : urad dal
  • 1 cup : jowar flour
  • 1 tsp : fenugreek seeds
  • 1 medium : onion chopped
  • 4 nos : green chillies minced
  • 3 tbsp : chana dal , soaked for an hour
  • Few sprigs of cilantro / coriander chopped
  • 1 tsp : cumin seeds
  • salt to taste
  • oil as required

How to make Jowar Flour Paniyaram

  1. Wash and soak the urad dal and fenugreek seeds in enough water for 4 to 6 hours.
  2. Later drain the water and grind the dal and seeds into fine batter. Now add the jowar flour and stir well until combined and lump free.
  3. Keep this batter for fermentation overnight. Next morning add the chopped onions, minced chillies, cumin seeds, salt, coriander leaves, soaked chana dal and give it a good stir.
  4. Heat up a paniyaram pan, add a couple of drops of oil into each dent. Now spoon in batter and cook this covered on medium heat until the top kind of dries out.
  5. Later flip them and cook on the other side. Once golden fried on both the sides remove on to a plate and serve them hot with coconut chutney.
  6. A healthy, guilt free snack/breakfast dish. Make and enjoy.

My Tip:

Soak well and ferment well for better results. Like regular batters it does not increase dramatically in volume but we do observe small bubbles formed.

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