I am doing an A-Z Tamil cuisine recipes this whole month and today is the day of K. I have been concentrating on millet recipes for this marathon. After the Inippu aappam, Alagar Kovil dosai , Fried Idli and Dosai Maavu bonda, it is time for a sweet paniyaram recipe. I have two or more paniyaram recipes for this month and this is the one I tried first. As I have mentioned earlier, I am so fortunate to get all the millets and millet rice in a store nearby and the new addition is the parboiled millet rice. The very first parboiled millet I saw was kudiravaali/ barnyard millet. As paniyaram requires both rice and parboiled rice, I just substituted with kudiravaali rice and parboiled kudiravaali rice.
For sweetener, I used karupatti / dark palm sugar. We use both jaggery and palm jaggery in making paniyaram, and the ones made with karupatti/ palm sugar are so full of flavour than the jaggery ones. This has a more earthly taste. And this is my husband’s most favourite of all. So I had no difficulty in serving this for breakfast. I served it with the hotel chutney and it was an amazing breakfast. I didn’t take step wise photos for this post as I have already posted making of the batter so many times. So enjoy only the final dish’s photos and the recipe. I am hoping to convert at least one person to millet based diet through this month. If you are converted because of my posts, please drop me a mail. I would be very happy.
Ingredients:
Kudiravaali Arisi / Barnyard Millet – 1 cup
Kudiravaali Pulungal Arisi / Parboiled Barnyard Millet – 1 cup
Ulundamparuppu / Urad dhal – 2 tbs
Vendhayam / Fenugreek Seeds – 1/2 tsp
Cooked Rice – 1/2 cup
Grated Coconut – 1/2 cup
Cardamom Powder – 1/2 tsp
Karupatti / Dark Palm Sugar – 1 – 1 1/2 cups
Oil For Cooking
Procedure:
Soak both millet and parboiled milet along with urad dhal and fenugreek seeds overnight / 8 hours.
Grind it to a fine smooth thick batter with cooked rice in mixer grinder.
Cover and set aside for 8 hours or over night for fermentation.
Add grated coconut and cardamom powder to the batter and mix well.
Add a little water to grated palm sugar and bring it to boil.
Once it melts and starts boiling, remove from flame and pass it through a sieve directly into the batter.
The batter will become thin but it is fine.
Heat paniyaram pan, grease the moulds with oil and pour batter to fill 3/4 th.
Cover and cook the paniyaram.
Once the bottom is cooked, flip it and cook the other side also.
Serve them hot with chutney.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
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Karupatti Paniyaram with Barnyard Millet
Ingredients
Ingredients
- Kudiravaali Arisi / Barnyard Millet - 1 cup
- Kudiravaali Pulungal Arisi / Parboiled Barnyard Millet - 1 cup
- Ulundamparuppu / Urad dhal - 2 tbs
- Vendhayam / Fenugreek Seeds - 1/2 tsp
- Cooked Rice - 1/2 cup
- Grated Coconut - 1/2 cup
- Cardamom Powder - 1/2 tsp
- Karupatti / Dark Palm Sugar - 1 - 1 1/2 cups
- Oil For Cooking
Instructions
Procedure
- Soak both millet and parboiled milet along with urad dhal and fenugreek seeds overnight / 8 hours.
- Grind it to a fine smooth thick batter with cooked rice in mixer grinder.
- Cover and set aside for 8 hours or over night for fermentation.
- Add grated coconut and cardamom powder to the batter and mix well.
- Add a little water to grated palm sugar and bring it to boil.
- Once it melts and starts boiling, remove from flame and pass it through a sieve directly into the batter.
- The batter will become thin but it is fine.
- Heat paniyaram pan, grease the moulds with oil and pour batter to fill 3/4 th.
- Cover and cook the paniyaram.
- Once the bottom is cooked, flip it and cook the other side also.
- Serve them hot with chutney.
I was under the impression that these were subtly sweet until I read the recipe. Interesting sweet paniyarams.
In my home, I would be the one ending up eating them as dessert.☺
Sweet paniyaram looks very nice and like your wooden background in the pictures.
I am sure you are influencing more than one person out there. I have millet in my shopping list for Indian store.
That’s a wonderful recipe Gayathri…so glad you picked up to do millets..
I must incorporate millets in my menu..your theme is wonderful..looks nice and healthy.
Like Rajani said, you probably influenced lot more with your millet based delicious dishes. I have a list to buy when I go to the Indian store.
The paniyaram looks delicious:)
Barnyard millet paniyaram sounds delicious.Love how you are using millets in your everyday meals.
wonderful.. I never knew we get parboiled kudiraivali too. delicious with karupatti. Love all your sirudaniya recipes.
Lovely looking paniyarams Gayathri.
You’ve already inspired me to eat millets, I wish we get the varieties you get in India. I would love to try ALL your millet recipes 🙂
Wonderful recipe,kudos to your innovation with millets.Nice pick for the alphabet.
Simply am in love with this healthy paniyaram and loving all your healthy twists, keep going Gayathri.
That is a fantastic way to incorporate the millet.
I am a Paniyaram fan. Your Barnyard Millet paniyaram look really good and healthy too. Amazing way to include barnyard millet in the diet. Great recipe Gayathri!!
first that bowl is so beautiful Gayathri. such a healthy snack looks yummm..
I am loving all the recipes that you are making with the millets. The paniyaram has turned out really porous and fluffy.
never would have thought of millets for appe as we call it, this sweet version is good
I liked the wooden background too ! and great dish with millets ! way to go :))))
looks so soft and fluffy – must be delicious
Hi,
I won’t get par boiled barnyard millet in my place. What can I substitute with?
Thanks
Neela
Just use barnyard millet instead..
U mean I need to use 2 cups of barnyard millet?
Thanks
Neela
Yes. Add cooked rice while grinding the batter.
Handful of cooked rice is enough? sorry to bother you
thanks
Yes.
A very authentic TN dish… Good choice for K. The paniyarams look superb
Loving your millet recipes Gayathri. Very nice to see these! 🙂
I have never cooked sweet paniyarams. Reading your posts, i think i will end up doing this in a week 🙂