- Barnyard millet/Kuthiraivali -¼ cup
- Foxtail millet/Thinai – ¼ cup
- Kodo millet/Varagu -¼ cup
- Idli rice - ¼ cup
- Urad dal/Ulundu -¼ cup
- Fenugreek seeds/vendhayam- 1 teaspoon
- Salt to taste
- Finely chopped Onion – 1 cup
- Finely chopped Green chili – 1-2
- Finely choppedGinger – 1 inch piece
- Finely chopped Coriander leaves – 2 tablespoon
- Chopped Curry Leaves – 2 sprigs
- Oil – 2 tablespoon
- Mustard seeds- 1 teaspoon
- Urad dal – 2 teaspoon
- chana dal – 1 tablespoon
- Hing – A generous pinch
PANIYARAM BATTER PREPARATION:
- 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 and leave the batter for fermentation [approximately. 8 hours] / overnight.
- Now the paniyaram batter is ready.
- Heal oil in a pan,add mustard seeds, when it splutters, add urad dal, chana dal,and hing, saute until dal turns golden.
- Then add finely chopped onion, ginger, green chili, 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 a side and cook uncovered for another side. Now the healthy millet paniyaram is ready. Serve hot with Spicy kara chutney.