Foxtail Millet Vegetable Paniyaram
Ingredients
Fermented foxtail millet dosa batter – 2 cups (see Foxtail Millet Dosa)
Onion, carrot, green chilli – finely chopped
Mustard seeds, curry leaves – for tempering
Oil – for the paniyaram pan
Salt – to taste
Onion, carrot, green chilli – finely chopped
Mustard seeds, curry leaves – for tempering
Oil – for the paniyaram pan
Salt – to taste
Method
1. Use the same fermented foxtail millet dosa batter, thickened slightly if needed.
2. Temper mustard seeds and curry leaves in a little oil, then stir into the batter along with chopped onion, carrot and green chilli.
3. Heat a paniyaram pan and add a few drops of oil into each mould.
4. Pour the batter into each mould until three-fourths full.
5. Cover and cook on low flame until golden at the base, then flip each one to cook the other side.
6. Serve hot with coconut chutney.
2. Temper mustard seeds and curry leaves in a little oil, then stir into the batter along with chopped onion, carrot and green chilli.
3. Heat a paniyaram pan and add a few drops of oil into each mould.
4. Pour the batter into each mould until three-fourths full.
5. Cover and cook on low flame until golden at the base, then flip each one to cook the other side.
6. Serve hot with coconut chutney.
Made with Pre-Soaked Foxtail MilletShop the millet used in this recipe
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