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Wednesday, October 7, 2015

Millet Kara Paniyaram-Mixed Millets (Thinai-Varagu-Kuthiraivaali) Kara Kuzhi Paniyaram Recipe

Millet paniyaram can be had for breakfast or as a snack. It goes well with a spicy red chutney. I love experimenting and have tried millet paniyaram with various combinations. Finally I settled for this measurement as I got soft and delicious millet paniyarams. Today we will learn how to make mixed millet paniyaram following this easy recipe with step wise pictures.

Millet Paniyaram-Millet Kara Paniyaram
Paniyaram and kara chutney 

Millet Kara Kuzhi Paniyaram

Millet Kara Kuzhi Paniyaram

 Prep Time : 20 mins
 Cook Time : 15 mins 
 Yields: 25 Paniyarams
 Recipe CategoryBreakfast-Snacks
 Recipe CuisineSouth Indian

   Ingredients needed

   For the Paniyaram Batter

   Barnyard millet/Kuthiraivaali -1/4 cup
   Foxtail millet/Thinai - 1/4 cup
   Kodo millet/Varagu -1/4 cup
   Par boiled idli rice/Idly pulungal arisi -1/4 cup
   Whole skinned urad dal/Ulundu -1/4 cup
   Fenugreek seeds/vendhayam- 1 tsp
   Salt to taste

   For the seasoning

   Pearl Onion - 1 cup heaped finely chopped
   Green chilli -  1-2 finely chopped
   Ginger - 1 inch piece finely chopped
   Coriander leaves - 2 tbsp finely chopped
   Curry Leaves - 2 sprigs chopped

   Oil - 2 tbsp
   Mustard seeds- 1 tsp
   Urad dal - 2 tsp
   Bengal gram dal - 1 tbsp
   Peppercorns - 3/4 - 1 tsp
   Hing - a generous pinch

   Oil for making paniyarams
   Paniyaram pan


Wash and soak all the millets, rice, urad dal and fenugreek together for 5-6 hours. Grind it to a smooth paste in a blender or a wet grinder adding little water. The consistency of the batter should be that of idli batter,  neither watery nor too thick.

Add salt to the batter, mix well and leave it to ferment for 7-8 hours. I left it overnight.

Now our fermented paniyaram batter is ready. We will do the seasoning.

Soak bengal gram (channa dal/kadalai paruppu) in hot water for 10 minutes. Drain the water completely, pat it dry and keep it ready.

Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, bengal gram, hing, peppercorns and saute until dal turns golden.

Then add finely chopped onion, ginger, green chilli, coriander leaves, curry leaves and salt needed.

Saute on medium flame until the onion becomes transparent.

Mixed millet Thinai-Varagu-Kuthiraivaali Kara Kuzhi Paniyaram

Remove from heat and leave it to cool. When warm add the onion mixture to the batter and mix well. Add salt if needed.

seasoning for the paniyaram


Heat a paniyaram pan, add 1/2 tsp of oil in all the holes. Fill the holes with the seasoned paniyaram batter.

soft paniyarams

Cook covered on low heat. When the corners start lifting up, flip the paniyaram to the other side and cook uncovered on medium heat.

how to make millet paniyaram

Once done, remove the paniyaram from the pan and serve hot with spicy kara chutney and a cup of hot ginger cardamon tea or filter coffee. (Tips - to check if it is cooked, prick a toothpick in the center of the paniyaram, if it comes out clean, it is cooked).

Millet Kara Kuzhi Paniyaram

More Paniyaram Recipes 

Kara Kuzhi Paniyaram

Sweet paniyaram

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