I hope I am not boring you with all my millet recipes. This month has been so much fun featuring my day to day food, especially millet snacks and breakfast recipes for the A-Z Tamil cuisine recipe marathon. I regularly use Cholam/ Jowar, Saamai/ Little Millet and Kudiravaali/ Barnyard millet. The other millets also need to be used but I am still learning the art of incorporating them in my dishes. This is the second paniyaram recipe. The first one was with barnyard millet and dark palm jaggery (karupatti), whereas this is made with little millet and jaggery (vellam). I personally like the jaggery version than the palm jaggery as this turns out so soft and fluffy when compared to the dark palm jaggery.
This can be served as it is or with coconut chutney either for breakfast or for snacks. Adding some cooked rice gives a nice soft, fluffy texture to the paniyaram. But I will be experimenting with soaked rice flakes (aval) next time. Let me talk a little about the paniyaram pan. I have a hindalium pan which retains heat and cooks paniyaram faster. I use my small burner with low flame setting for cooking the paniyaram with this pan. Either it is paniyaram pan or appam pan, if you are not using a non stick pan, then it has to be maintained properly. Perfectly seasoned pans will churn out goodies without making your life hell.
Here are some tips to maintain your pans. When you buy a new pan, you need to season it before using it. We use vadikanji for that. It is nothing but the water in which rice is cooked. We usually drain the extra water and this kanji is often discarded. But while seasoning the pan, pour this vadikanji in the pan and let it sit for a day. Next day, pour it out, clean the pan and again pour a fresh batch of vadi kanji. Repeat this once more. Then grease the pan with oil and set aside for another day. So it takes four days to season a pan perfectly. Now your pan would be fine to use. Even after regularly using the pan, do not try to remove all the oil stains from the pan. Let it be. That is what helps you maintain the seasoning. I usually pour some water and bring it to boil. This removes the excess unwanted oil from the pan. Wash it well, grease the pan and reheat it for a minute. Then switch off flame and let it sit overnight. The next day use it for making paniyaram/ aappam. Repeat these steps whenever you are using the pans. This will ensure that the paniyarams doesn’t stick to the moulds. This is the reason the paniyaram pan which is so white when new turns to dark colour. Do not attempt to bring it to the original colour.
Saamai/ Little Millet – 2 cups
Urad Dhal – 2 tbs
Fenugreek Seeds – 1/2 tsp
Cooked Rice – 1/2 cup
Grated Coconut – 1/2 cup
Vellam / Jaggery -2 cups
Cardamom Powder – 1/2 tsp
Oil To Cook Paniyaram
Soak millet, urad dhal and fenugreek seeds overnight or for 8 hours.
Grind it along with cooked rice to form a thick smooth batter.
Transfer this to a container and set aside for 8 hours to ferment.
Once fermented, add coconut and cardamom powder and mix well.
Add some water to jaggery and bring it to boil.
Once it is completely dissolved, pour it into the batter with a strainer.
Grease the paniyaram moulds with oil, pour batter in each mould.
Cover and cook until it is fluffy and there is no raw batter left.
Flip it in the mould and cook until it becomes golden.
Remove from pan and serve hot with chutney.