Kodo Millet Paniyaram
Ingredients
Pre-soaked kodo millet – 1 cup
Urad dal – ¼ cup
Fenugreek seeds – 1 tbsp
Onion, finely chopped – 1 cup
Carrot, grated – ½ cup
Green chillies – 2–3
Curry leaves, coriander leaves – a handful
Mustard seeds, cumin seeds, chana dal, urad dal – for tempering
Cashew nuts, broken – 5
Salt, oil – as required
Urad dal – ¼ cup
Fenugreek seeds – 1 tbsp
Onion, finely chopped – 1 cup
Carrot, grated – ½ cup
Green chillies – 2–3
Curry leaves, coriander leaves – a handful
Mustard seeds, cumin seeds, chana dal, urad dal – for tempering
Cashew nuts, broken – 5
Salt, oil – as required
Method
1. Soak the urad dal and fenugreek seeds separately for 3–4 hours, then grind to a smooth paste; grind the millet separately.
2. Mix both batters together with salt and let it ferment overnight (at least 8 hours) until well risen.
3. Just before cooking, check the batter has a dosa-like consistency, then fold in the chopped onion, grated carrot and green chillies.
4. Temper mustard seeds, urad dal, chana dal, curry leaves, cumin and cashews in a little oil, and stir this through the batter.
5. Grease a paniyaram pan, spoon the batter into each mould, sprinkle a few drops of oil, cover and cook on low flame until the base is done.
6. Flip each paniyaram with a wooden stick and cook through; serve hot with chutney.
Tip: Sourced from the Shree Anna (Millets) canteen recipe collection's South Region dinner menu.
2. Mix both batters together with salt and let it ferment overnight (at least 8 hours) until well risen.
3. Just before cooking, check the batter has a dosa-like consistency, then fold in the chopped onion, grated carrot and green chillies.
4. Temper mustard seeds, urad dal, chana dal, curry leaves, cumin and cashews in a little oil, and stir this through the batter.
5. Grease a paniyaram pan, spoon the batter into each mould, sprinkle a few drops of oil, cover and cook on low flame until the base is done.
6. Flip each paniyaram with a wooden stick and cook through; serve hot with chutney.
Tip: Sourced from the Shree Anna (Millets) canteen recipe collection's South Region dinner menu.
Made with Pre-Soaked Kodo MilletShop the millet used in this recipe
Shop now