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.
|Paniyaram and kara chutney
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.
Remove from heat and leave it to cool. When warm add the onion mixture to the batter and mix well. Add salt if needed.
Heat a paniyaram pan, add 1/2 tsp of oil in all the holes. Fill the holes with the seasoned paniyaram batter.
Cook covered on low heat. When the corners start lifting up, flip the paniyaram to the other side and cook uncovered on medium heat.
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).
More Paniyaram Recipes
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