MILLET KARA KUZHIPANIYARAM

INGREDIENTS:

FOR BATTER:

1. Barnyard millet/Kuthiraivali -¼ cup
2. Foxtail millet/Thinai – ¼ cup
3. Kodo millet/Varagu -¼ cup
4. Idli rice - ¼ cup
5. Urad dal/Ulundu -¼ cup
6. Fenugreek seeds/vendhayam- 1 teaspoon
7. Salt to taste

FOR SEASONING:

1. Finely chopped Onion – 1 cup
2. Finely chopped Green chili – 1-2
3. Finely choppedGinger – 1 inch piece
4. Finely chopped Coriander leaves – 2 tablespoon
5. Chopped Curry Leaves – 2 sprigs
6. Oil – 2 tablespoon
7. Mustard seeds- 1 teaspoon
8. Urad dal – 2 teaspoon
9. chana dal – 1 tablespoon
10. Hing – A generous pinch

INSTRUCTIONS:

PANIYARAM BATTER PREPARATION:

1. 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.
2. Add salt and leave the batter for fermentation [approximately. 8 hours] / overnight.
3. Now the paniyaram batter is ready.
4. Heal oil in a pan,add mustard seeds, when it splutters, add urad dal, chana dal,and hing, saute until dal turns golden.
5. Then add finely chopped onion, ginger, green chili, coriander leaves, curry leaves and salt needed.
6. Saute on medium flame until the onion becomes transparent.
7. Remove from heat and leave it to cool. When warm add the onion mixture to the batter and mix well. Add salt if needed.
8. Heat a paniyaram pan, add 1/2 tsp of oil in all the holes. Fill the holes with the seasoned paniyaram batter.
9. Cook covered on a side and cook uncovered for another side. Now the healthy millet paniyaram is ready. Serve hot with Spicy kara chutney.