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.
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
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.
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