|Paniyaram and kara chutney|
Millet Kara Kuzhi Paniyaram
Prep Time : 20 mins
Yields: 25 Paniyarams
Recipe Category: Breakfast-Snacks
Recipe Cuisine: South Indian
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
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
Can we use jowar flour n bajra also….do u know wat is rajgira
You can use whole jowar or bajra grain in place of millets. But stick to the measurements. Rajgira is Amaranth.
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
looking nice nd delicious. healthy snack/ breakfast/dinner
Thank you Priya for liking my blog and recipes. I will take your suggestions.
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
Nice to know that the jawar dosa was a hit. Barnyard millet is also known as varai or bhagar.
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.
Already sathumavu kanji recipe is there. Check the link below Sathumavu kanji
Hi tried this recipe…tasted good and When I poured this batter as does it was rough…. what to do for it…
Can we add curd to this.it gives softness to it. What is the preferred measurement to be added.pls reply.
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.
Can we use the same batter for making idlies
Yes, you can but grind the batter to idli consistency.
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.
Can we avoid rice in this recipe and make it with only millet and urad dal?
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?
Amaranth and teff are totally different. You will get millet online.
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?
Turned out great..thanks for the wonderful guilt free recipe.