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.

The delicious and mouthwatering Jowar Flour Paniyaram is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Jowar Flour Paniyaram is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Jowar Flour Paniyaram. Swapna Sunil shared Jowar Flour Paniyaram recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Jowar Flour Paniyaram. Try this delicious Jowar Flour Paniyaram recipe at home and surprise your family and friends. You can connect with the Swapna Sunil of Jowar Flour Paniyaram by commenting on the page. In case you have any questions around the ingredients or cooking process. The Jowar Flour Paniyaram can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Jowar Flour Paniyaram with other users

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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