Sola (Sorghum) Paniyaram with Coconut chutney Recipe .
Idly Rice – 1 cup
Whole Black gram – ½ cup
Sorghum (Solam) seeds – 2 cups
Canned sweet corn – 2 cups
Salt as required
Fenugreek seeds – 3 tsp
Soak Sorghum seeds in water overnight or about 5 to 6 hours.
Soak rice in water for 3 hours along with fenugreek seeds.
Soak whole black gram in water for an hour.
Grind all the above separately to a fine paste.
Add required salt, Mix them together and ferment it for the whole night in room temperature.
Heat the Paniyaram griddle, grease it with little oil and fill it with the batter.
Cook the Paniyaram to golden brown on both the sides.
Serve hot with Coconut chutney.