Millet Paniyaram is one of the healthy and tasty breakfast or evening snack recipe which goes well with the Red Kara chutney. Here I have given you the typical Tamil Nadu style Millets Kaara Paniyaram. I have used Barnyard Millet and Foxtail Millet in this recipe you can use your own combination of millets either 2 or 4 types of millets combined together. I have added grated carrots you can also use vegetables of your choice or you can also add drumstick leaves or fenugreek leaves also to make it more nutritious.
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Ingredients for making Millets Paniyaram
- Foxtail millet/Thinai – 1/2 cup
- Barnyard millet / Kuthiravalli - 1/2 cup
- Parboiled rice – 1/2 cup
- Urad Dhal – 3 tbs
- Cooked Rice – 1/2 cup
- Grated Coconut – 1/2 cup
- Fenugreek Seeds/ Vendhayam – 1/2 tsp
- Salt as required
- Chopped Onions – 1 cup
- A sprig of curry leaves
- A handful of Coriander Leaves
- Grated Carrot – 1/2 cup
- Green Chillies – 3 nos
- Oil as required
Procedure for making Millets Paniyaram
1. Wash the millets with water 2 to 3 times to remove the impurities. Then soak the millets with urad dal and fenugreek seeds for 5 hours.
2. Grind this to a smooth batter by adding very little water with cooked rice and grated coconut. You can also add Aval or Poha instead of cooked rice. The consistency of the batter should be like idli batter it must not be thick or watery.
3. Allow it to ferment for 7 hours.
4. Add chopped onions, green chillies, coriander leaves, salt and carrot and mix well.
5. Grease the paniyaram kadai with oil, pour the batter into moulds, and cook them on both sides until they turn golden brown in colour.
Serve Spicy Millet Paniyaram with Kaara chutney or Simple Coconut Chutney.
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