Monday, 1 February 2016


Sorghum/Jowar/Bajra is referred as one of the staple food of the Villagers of Tamilnadu from very old  times onwards. Nowadays they omitted this wonderful grain and consume rice. The awareness  about the nutritional values and medicinal benefits begins now.

Sorghum is known as  cholam in Tamil.

The benefit accrues from the presence of high protein, higher content of calcium, considerable amount of iron content and high fibers. The antioxidants present in Sorghum are known by the name of polyphenolic compounds.

the latest researches reveal that it has cardiac benefits. It lowers blood cholesterol levels. Sorghum is a gluten-free nature.

The superiority of this grain is not just from the point of view of well-being but also from the environmental perspective. The drought resistant nature of this grain along with its ability to produce a good yield with limited water supply.

Sorghum does not contain gluten, which also happens to be the component responsible for the viscosity and elasticity of the dough. Thus in the absence of gluten, when making food items from sorghum flour, a batter of this flour is prepared. The batter of the flour goes into making bread, pizza base, pan cakes and rotis.

It is highly recommended as one of the weight loss food.

                                                                                    google source-India Times.

View the preparation of Soft and yummy chola paniyaram here:


Maize or sorghum 500 gms
Black urad dal 3/4 th cup
Fenugreek seeds one spoon
Salt required.
cumin seeds one tablespoon
shallots peeled and chopped two cups
Curry leaves finely chopped one cup
mustard seeds one spoon
cooking oil one tablespoon
coriander leaves finely chopped one cup
chopped green chillies seven or eight optional


Soak the maize and urad dal and fenugreek seeds separately for six hours.

Wash and clean the urad dal and sorghum and fenugreek seeds several times amd remove the black skins as much as possible.

Grind all the ingredients to a smooth batter.

Add salt required and allow to ferment overnight or 10 hours.

Heat the skillet with oil.

Add mustard seeds to pop up and followed by shallots, curry leaves , green chillies, coriander leaves and cumin seeds.

Saute for a couple minutes to fry golden brown.

Transfer all the fried items into the fermented batter

Mix well.

Heat the paniyaram pan with little oil in every mould and pour the batter.

Flip other side with the help of a long needle.

Allow to cook paniyarams to golden brown texture.

Collect them in a serving bowl.

Ready to serve with coconut chutny, sambar, and coraiander chutny or any other version of chutny.

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