Mixed Millet PANIYARAM
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| Saisuprabaathamhotel |
Today's Menu For #summer #Sunday special.. Mixed Millet PANIYARAM!!! Check out @Saisuprabaathamveg.. See more For recipes - https://goo.gl/zUl6hK
Blog Name : Saisuprabaatham Hotel
Ingredients: Varagu/Kodo millet – ½ Cup
Samai/Little millet – ½ Cup
Thinai/Foxtail millet – ½ Cup
Kuthiraivaali/Barnyard millet – ½ Cup
Kambu/Pearl millet – ½ Cup
Cholam/Jowar millet – ½ Cup
Idli rice/Parboiled rice – ½ Cup
Urad dal – ¾ Cup
Fenugreek – 2 Tsp
Water – To require grinding
Salt – To taste
Jaggery – 2 Cup, small pieces
Water – 2 Tbsp
Cardamom powder – 1 Tsp
Walnut – 2 Tbsp, chopped
Samai/Little millet – ½ Cup
Thinai/Foxtail millet – ½ Cup
Kuthiraivaali/Barnyard millet – ½ Cup
Kambu/Pearl millet – ½ Cup
Cholam/Jowar millet – ½ Cup
Idli rice/Parboiled rice – ½ Cup
Urad dal – ¾ Cup
Fenugreek – 2 Tsp
Water – To require grinding
Salt – To taste
Jaggery – 2 Cup, small pieces
Water – 2 Tbsp
Cardamom powder – 1 Tsp
Walnut – 2 Tbsp, chopped
Method:
1. Soak all the millets with parboiled rice for 2 hours.
2. Soak urad dal and fenugreek for 2 hours.
3. Drain the urad dal and fenugreek and grind it into a smooth batter with spreads of some water and transfer
into a large vessel.
4. Next, drain the millets and grind into batter with spreads of water.
5. Transfer the batter into the urad dal mixture, add salt and mix it well with clean hands.
6. Allow 8-12 hours for fermentation.Now its ready to make paniyaram.
7. Take the required amount of paniyaram batter into a mixing bowl and keep it aside.
8. Take the grated or small pieces jaggery add 2-4 Tbsp of water and melt it completely.
9. Add the jaggery syrup into the batter via coffee filter little by little and stir it well.
10. Check the sweetness of the batter and add according to your sweet taste, if not enough add little and
mix it well. Heat paniyaram pan on low-medium flame.
11. Add 1 Tsp of oil in every well of the paniyaram pan. Add walnuts to the oil and then pour sweet paniyaram
batter to the ¾ of the well, because it will rise while cooking. And cover with lid for 1 minute on low
flame.
12. Now flip the each paniyaram with the help of skewer or wooden stick.
13. After it gets cooked take out from the well and keep it in bowl.
14. Serve it hot, if you wish serve with coconut chutney.
2. Soak urad dal and fenugreek for 2 hours.
3. Drain the urad dal and fenugreek and grind it into a smooth batter with spreads of some water and transfer
into a large vessel.
4. Next, drain the millets and grind into batter with spreads of water.
5. Transfer the batter into the urad dal mixture, add salt and mix it well with clean hands.
6. Allow 8-12 hours for fermentation.Now its ready to make paniyaram.
7. Take the required amount of paniyaram batter into a mixing bowl and keep it aside.
8. Take the grated or small pieces jaggery add 2-4 Tbsp of water and melt it completely.
9. Add the jaggery syrup into the batter via coffee filter little by little and stir it well.
10. Check the sweetness of the batter and add according to your sweet taste, if not enough add little and
mix it well. Heat paniyaram pan on low-medium flame.
11. Add 1 Tsp of oil in every well of the paniyaram pan. Add walnuts to the oil and then pour sweet paniyaram
batter to the ¾ of the well, because it will rise while cooking. And cover with lid for 1 minute on low
flame.
12. Now flip the each paniyaram with the help of skewer or wooden stick.
13. After it gets cooked take out from the well and keep it in bowl.
14. Serve it hot, if you wish serve with coconut chutney.
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