Foxtail Millet Paniyaram

Name: Foxtail Millet Paniyaram
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 tsp. coriander powder; 2 tbsp. oil; 1 tsp. urad dal; coconut chutney & sambar to serve; 1 cup foxtail millet; 1/2 cup urad dal (split black gram); 1/2 tsp. fenugreek seeds; 1 small onion, chopped; 2 green chilies, chopped; 1 tsp. ginger, grated; 3 tbsp. coriander leaves, chopped; salt to taste; 1 tsp. red chili flakes; 1 tsp. flaxseed (opt); 1/2 tsp. mustard seeds; 1 sprig curry leaves; 1/4 tsp. asafoetida; oil to grease the paniyaram chatti

Bethica Das @kitchen_flavours

Sharjah (UAE)

#brf - Check out my version of Paniyaram / Appe made of Foxtail Millet that are very crisp from the outside and yummy in taste. Serve them for breakfast along with coconut chutney and sambar.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#brf - Check out my version of Paniyaram / Appe made of Foxtail Millet that are very crisp from the outside and yummy in taste. Serve them for breakfast along with coconut chutney and sambar.

Saved

Ingredients

20-25 minutes

2-3 servings

1 tsp.coriander powder
2 tbsp.oil
1 tsp.urad dal
coconut chutney & sambar to serve
Ingredients -
1 cupfoxtail millet
1/2 cupurad dal (split black gram)
1/2 tsp.fenugreek seeds
1small onion, chopped
2green chilies, chopped
1 tsp.ginger, grated
3 tbsp.coriander leaves, chopped
salt to taste
1 tsp.red chili flakes
1 tsp.flaxseed (opt)
Tempering -
1/2 tsp.mustard seeds
1 sprigcurry leaves
1/4 tsp.asafoetida
Other ingredients -
oil to grease the paniyaram chatti

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Steps

20-25 minutes

1

Soak the millet, lentil and fenugreek seeds overnight or for 4-5 hours.
2

Grind to a slightly coarse paste. Adjust the consistency. Cover and keep aside overnight to ferment.
3

To the batter, add rest of the ingredients and mix well.
4

For the tempering, heat oil in a pan & temper with mustard seeds. After
it stops spluttering, add asafoetida, uard dal &curry leaves. Sauté for a
few seconds.
5

Pour this tempering into the batter and mix well.
6

Heat a paniyaram chatti & grease well. Drop spoonful of the batter in it
& cook, covered on a low flame for 4-5 minutes or till one side is done.
7

Flip it over & cook the other side too.
8

Serve them hot with coconut chutney and sambar.