Chola Kanji - Sorghum Porridge

#CholaKanji  #SorghumPorridge : #Sorghum is a #millet and grouped under major millet varieties. It is widely grown millet in India next to Pearl millet where the rainfall is very very less.
Here let me present a very simple but a healthy and tasty porridge using broken sorghum.
Prepared Kanji         : 1 cup approx.
Preparation time       : nil
Cooking time            : 12 - 15 min

Ingredients :
1/4 cup	Sorghum broken [ sorghum rawa ]
1/2 cup	Milk
1/2 cup	Curd beaten
1/2 Tsp	Salt
1/8 Tsp	Omam
1/8 Tsp	Asafoetida
1/4 Tsp	Mustard seeds
1/4 Tsp	Curry leaves
1/2 Tsp	Oil

Method :
Take water in a vessel and heat on a stove over medium flame.
When air bubbles form at the bottom of the vessel add washed broken sorghum and stir with a ladle.
Keep the flame at SIM.
Keep stirring continuously, otherwise sorghum rawa might get stuck to the bottom.
Allow the sorghum to cook well.
Slowly it turns thicker and at one stage reaches kanji - porridge consistency.
It may take approximately 10 to 12 minutes to cook well.
Add salt and mix well.
Turn off the stove.

Add milk and top it with Omam seeds.
Enjoy omam flavoured sorghum kanji with milk !!

This kanji can also be relished after adding beaten curd.
Allow the prepared kanji to come to room tempeature.
Then add beaten curd and mix well.
Adjust salt and add tempered mustard seeds, asafoetida & curry eaves.
Chopped small onions can also be added to the kanji.
Enjoy with any pickle or thuvaiyal [ chutney ].




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Sorghum-Cholam-Jowar

#Sorghum : Sorghum is called #Cholam in Tamil and #Jowar in Hindi.
The botanical name is Sorghum bicolor.
Sorghum is a major millet widely grown in dry areas of Asia, Africa and America as rain fed crops.
It has a high content of antioxidants, which include phenolic acids and polyphenols.
Sorghum seeds contain an anti viral peptide which inhibits infection, replication and spread of many viruses. To know more on this food grain go to the link given below.

[source : http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3598435/ ]

Here find the links to recipes of Sorghum [ cholam ].

• Hover the cursor over the picture to know the name of the recipe.
• Click once the picture to go to the recipe page.

Tiffin
Cholam ( Jowar ) Dosai	Jowar ( cholam ) Pasalai Sundal	Cholam ( Jowar ) Kuzhi Paniyaram
Cholam ( Jowar ) Idli	Cholam ( Jowar ) Dosai	Cholam ( Jowar ) Appam
Cholam Kanji

For other millet recipes click the link below

Millet Special

Sorghum-Appam - Chola-Appam

#SorghumAppam  #CholaAppam : My experiments with #sorghum [ #cholam ] was a great success when I prepared Cholam Idli, cholam dosai and cholam kuzhi paniyaram. So with great enthusiasm I tried appam two days back. Yes I was able to make crispy, tasty soft appams.
Let me present the exact amount of ingredients needed to make appam and the method of making appam over a tawa in this post.

Ingredients :
1 cup	Idli Rice
1 cup	Sorghum [ cholam ]
2 cup	Raw Rice
1/8 cup	Black gram [ urad dhal ]
1/8 cup	Thuvar dhal
1/8 cup	Fenugreek [ venthayam ]
4 Tsp	Salt

Method :

Soak fenugreek in a small bowl for 6 to 8 hours.

Soak idli rice, raw rice and sorghum [ cholam ] in a big vessel for 3 hours with enough water after washing 2 or 3 times.

In a separate bowl soak black gram and thuvar dhal together for 3 hours.

After 3 hours wash the grinder and grind fenugreek, black gram and thuvar dhal together.

Sprinkle water at regular intervals to get a fluffy batter.

Take out and transfer into a big vessel once the batter becomes fluffy.

Then grind rice and sorghum till the batter becomes smooth.

Add enough water at regular intervals.

Finally add salt into the grinder and transfer into the same vessel containing fenugreek-dhal batter.

Add 1/4 cup of water into the grinder and wash the grinder.

Add this washed water also into the batter.

The appam batter should be watery.

Mix well with hand and keep in a warm place for 6 to eight hours or overnight to ferment.

After fermentation,
Keep a tawa on a stove over medium flame and smear oil using a cloth over the surface of the tawa.

Once the tawa becomes hot pour a ladle full of maavu at the centre of the tawa.
Spread the maavu ( batter )  uniformly over the tawa and close with a lid.

Appam gets cooked very quickly.

Open the lid. Don't have to turn other side. Appam has to be cooked one side only 

Transfer the appam on to a serving plate.
In the same way again apply oil over the tawa using the cloth dipped in oil.
Then make appam following the method explained above,
Appam takes very less time to cook.
Serve hot with sweet coconut milk* or coconut chutney 

or wet red garlic chutney .

*Extract coconut milk with lukewarm water and add enough jaggery & cardamom powder.






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Sorghum-Dosai - Cholam-Dosai

#SorghumDosai  #CholaDosai : #Sorghum is known as #cholam in Tamil. It is called #Jowar in Hindi and #Jola in Kannada. Sorghum grows in dry area as rain fed crop and one of the widely grown #millet in India.
It has vitamins like niacin, thiamin, riboflavin and minerals like magnesium, iron, calcium, phosphorous, potassium and copper. Apart from vitamins and minerals it is also a  protein rich food.
We have already seen the method of preparing sorghum idli and cholam kuzhi paniyaram.
Here let me present the method of making dosai with sorghum.

Ingredients :
To Soak :
1 cup	Sorghum [ cholam ]
1 cup	Idli Rice
1/2 cup	Urad dhall [ black gram ]
1/2 Tsp	Fenugreek
To add :
2 Tbsp	Rawa [ sooji ]
2 Tsp	Salt

Method :
Take all the given ingredients in a vessel.
Wash two or three times with water.
Then add enough water and soak for 3 hours.

After three hours wash the wet grinder.
Then add the soaked ingredients and enough water.
Grind into a smooth batter adding water.

Transfer into a big vessel.
Wash the grinder with 1/4 cup of water and pour that also into the batter.
Add salt and mix well with hand.
The batter should be slightly watery than the sorghum idli batter.
Keep it closed in a warm place and allow to ferment for 6 to 8 hours or overnight.

After fermentation add rawa and mix well.
Allow the batter to stand for half an hour.

After that heat a tawa on a stove over medium heat.
Grease the tawa with oil.
Once the tawa becomes hot spread dosai batter on it using a ladle.
Sprinkle oil over and around the rim of the dosai.
Flip the dosai when edge becomes golden in color.
Then transfer on to a plate.
Again grease the tawa and make one more dosai.
Serve hot with any coconut chutney or sambar or kadappa.

You might also like to try

Cholam Idli

Cholam Kuzhi Paniyaram

Siru keerai Dosai

Ragi Dosai 1

Rawa Dosai

Cholam-Kuzhi-Paniyaram

#CholamKuzhiPaniyaram  [ #SorghumKuzhiPanyaram #JowarKuzhiPaniyaram ] : After making Cholam Idli yesterday, I saved remaining batter in the refrigerator. Today I tried kuzhi paniyaram with leftover Cholam Idli batter adding vegetables and greens.
#Cholam is known as #Sorghum in English; #Jola in Kannada; and #Jowar in Hindi.

Now let us see the method of preparation of Cholam Kuzhi Paniyaram [ Sorghum Kuzhi Paniyaram ]

Planning              : half an before
Preparation time : 10 - 15 minutes
Cooking time      : 8 - 10 minutes approx.,

12 - 15 kuzhi paniyaram can be prepared.

Ingredients :
2 cup	Cholam Idli Batter
1/4 cup	Rawa or Broken wheat
1/2 Tsp	Salt [ adjust ]
1 Tbsp	Onion finely chopped
1 Tbsp	Carrot finely chopped
1 Tbsp	Capsicum finely chopped
1/4 cup	Coriander finely chopped
1/4 cup	Fenugreek leaves finely chopped
8 - 10	Curry leaves, finely chop
1 or 2	Green chilly, finely chop
To Temper :
1/2 Tsp	Mustard seeds
2 Tsp	Gram dhal
1/4 Tsp	Asafoetida Powder
2 Tsp	Oil

Method :

Take Cholam Idli Batter, rawa or broken wheat and salt in a vessel.

Mix well adding 1/4 cup of water.

Let it stand for half an hour.

After half an hour heat kuzhi paniyaram tawa on a stove over slow flame.

On the other burner heat a kadai with oil.

Crackle mustard seeds and then add gram dhal and asafoetida powder.

Once the dhal becomes golden brown add onion and saute for half a minute.

Then add carrot, green chilly and capsicum.

Saute for a minute.

Transfer all sauteed ingredients into the batter.

Also add other greens to the batter.

Mix well and the batter should be of Idli batter consistency.

If the batter is too thick add little water to get required consistency.

Pour quarter teaspoon of oil in each pit of kuzhi paniyara tawa.

Once the tawa becomes hot pour a ladle full of batter in each pit.

Sprinkle oil over the batter in each pit and cook on medium flame.

Turn each kuzhi paniyaram upside down using a spoon after the edges turns golden in color.

Cook both sides till golden color.

Transfer into a serving bowl.

Serve hot with Tomato chutney or coconut chutney.

Other related recipe you might like to try

Cholam Idli [ Sorghum Idli ]

Kambu Idli [ Pearl millet Idli ]

Kambu Kuzhi Paniyaram

For other Kuzhi Paniyaram recipes

Kuzhi Paniyaram Recipes


For Tiffin Varieties

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