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

October 7, 2015 by PadhuSankar 21 Comments

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 Category: Breakfast-Snacks
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   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

Preparation


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

Method


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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Filed Under: Breakfast Varieties, Snacks, Uncategorized Tagged With: Healthy snacks recipes, Kids Favourite recipes, Millet Recipes, Uncategorized




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Reader Interactions

Comments

  1. Sirisha kesapragada

    October 7, 2015 at 12:50 pm

    Can we use jowar flour n bajra also….do u know wat is rajgira

    Reply
    • Padhu Sankar

      October 8, 2015 at 7:29 am

      You can use whole jowar or bajra grain in place of millets. But stick to the measurements. Rajgira is Amaranth.

      Reply
    • Sirisha kesapragada

      October 9, 2015 at 3:01 am

      OK we get jowar flour .I'll try with that…..I have seen rajgira laddus here in our place ….is it good….jowar is also a millet right

      Reply
  2. kirthika G

    October 8, 2015 at 2:49 am

    looking nice nd delicious. healthy snack/ breakfast/dinner

    Reply
  3. Padhu Sankar

    October 8, 2015 at 7:29 am

    Thank you Priya for liking my blog and recipes. I will take your suggestions.

    Reply
  4. Reshma Sawant

    October 8, 2015 at 10:25 am

    Hi … I love all your recipes … I made jowar dosa following your instructions and it was a big healthy hit … I do not know any of these millets ..can you please give a common know name… Is varai or bhagar one among those

    Reply
    • Padhu Sankar

      October 9, 2015 at 4:46 am

      Nice to know that the jawar dosa was a hit. Barnyard millet is also known as varai or bhagar.

      Reply
  5. Anjanashrikanth

    April 9, 2016 at 3:10 pm

    Hi,tried millet kuzhipaniyaram today and it came out very well….crispy and crunchy.If possible can u pls post millet sathumavu kanji recipe..thanks.

    Reply
    • Padhu Sankar

      April 11, 2016 at 2:58 pm

      Already sathumavu kanji recipe is there. Check the link below Sathumavu kanji

      Reply
  6. Divya

    May 30, 2016 at 4:12 pm

    Hi tried this recipe…tasted good and When I poured this batter as does it was rough…. what to do for it…

    Reply
  7. N.N.Meenaakshi Nagaraj

    September 7, 2016 at 5:13 pm

    Hi padhu,
    Can we add curd to this.it gives softness to it. What is the preferred measurement to be added.pls reply.

    Reply
    • Padhu Sankar

      September 8, 2016 at 7:49 am

      Actually this paniyaram will be soft as we are adding urad dal and fenugreek seeds. You can add a 1-2 tbsp of curd and try it.

      Reply
  8. Unknown

    April 12, 2017 at 12:03 pm

    Can we use the same batter for making idlies

    Reply
    • Padhu Sankar

      April 17, 2017 at 10:43 am

      Yes, you can but grind the batter to idli consistency.

      Reply
    • Rashika Vinodani

      November 2, 2017 at 8:00 am

      It will be very helpful when you mention the recipe ingredients mention it in English(in the blackest)because I love to try verities south Indian recipes and many times I try your recipe but I'm not a Indian and not Tamil. that way I can not to catch so some words of your recipe. How ever thanks for your recipes.

      Reply
  9. Jyothi Shridhar

    June 21, 2017 at 9:05 am

    Can we avoid rice in this recipe and make it with only millet and urad dal?

    Reply
  10. Unknown

    August 2, 2017 at 2:42 am

    Hi Padhu, I'd like to make this recipe but it calls for three different types of millet. I can't seem to find them sold as defined types. Instead they are only sold as millet. What can I do? I can find amaranth and teff though. They are not the same. Does it matter? Or is that a different recipe altogether?

    Thanks!

    Reply
    • Padhu Sankar

      August 3, 2017 at 9:09 am

      Amaranth and teff are totally different. You will get millet online.

      Reply
  11. Unknown

    August 3, 2017 at 10:59 am

    Thanks.

    Reply
  12. Bret

    March 20, 2018 at 9:56 am

    Hi Padhu I have the Millets in the form of flour. Can I use the same and if yes what is the measurement? How to ferment them?

    Reply
  13. Ahalya Manohar

    June 22, 2018 at 6:32 am

    Turned out great..thanks for the wonderful guilt free recipe.

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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