Chola Paniyaram (Sorghum Millet Paniyaram)

Wash the cholam, idli rice, urad dal and fenugreek seeds thoroughly under running water at least 2-3 times to remove any dust, husk fragments or impurities.

Drain the soaked grains completely. Transfer to a wet grinder (or heavy mixer) and grind, adding water in small amounts, until you get a smooth, fluffy batter — slightly thicker than dosa batter, like an idli batter consistency.

Transfer the batter to a large vessel and add crystal salt to taste. Crucial: mix well using your bare hands — the warmth from your hands kickstarts the fermentation. Don't substitute with a spoon.

Heat 2 tablespoons of groundnut oil in a small pan. Add the mustard seeds and let them splutter completely.

Add 1 tsp chana dal and 1 tsp urad dal. Roast on a low flame, stirring often, until they turn a beautiful uniform golden brown and release a nutty aroma.

Toss in the finely chopped small onions, finely chopped green chillies and the curry leaves. Sauté until the onions turn translucent, soft and slightly sweet.

Turn off the heat. Mix in the finely chopped fresh coriander leaves so they wilt in the residual heat without losing color.

Heat a traditional cast-iron paniyaram pan (paniyara kal) on the stove over medium heat until it is properly hot — a drop of water should sizzle and evaporate instantly.

Add a few drops of groundnut oil into each of the molds. For kids, you can swap to ghee for a richer flavor and golden color.

Pour the tempered batter into the molds, filling each only about ¾ full — the batter will puff up significantly as it cooks.

Cover the pan with a lid and cook on medium-low heat for 2-3 minutes, until the bottom forms a crispy, deep golden-brown crust.

Using a skewer or the back of a small spoon, gently flip each paniyaram over by sliding under the edge. Don't force it — if it's stuck, it isn't crusted enough yet, give it 30 more seconds.

Let the other side cook uncovered for another minute or so until fully cooked through, golden and crispy.