After an awesome bread roll recipe, my second brunch idea is a typical Tamil Nadu dish with little millet / saamai. For the Mega BM I made some sweet paniyaram varieties with millets. Today it is a savoury version. I make sweet paniyarams often and this savoury makes its appearance once in a while in my kitchen. Served with a simple coconut chutney, this tastes so yum. The rice based savoury paniyaram used to be my hot favourite during childhood. This is just a twist to my mom’s recipe with millets.
I have used both little millet and parboiled little millet in this recipe. But if you couldn’t find parboiled little millet, just use little millet instead. Add a handful of cooked rice while grinding the batter to compensate. I have used carrot and coriander leaves, but you can use your imagination to make it colourful. Even greens can be used. Fenugreek, siru keerai, drumstick leaves or arai keerai can be chopped and added to the batter to make it healthy for kids. And they will not notice it as the bitter taste will be suppressed by the other ingredients.
Ingredients:
Saamai / Little Millet – 1 cup
Parboiled Saamai / Little Millet – 1 cup
Urad Dhal – 3 tbs
Cooked Rice – 1/2 cup
Grated Coconut – 1/2 cup
Fenugreek Seeds/ Vendhayam – 1/2 tsp
Salt -to taste
Onion – 2-3
Coriander Leaves- 1/2 cup
Grated Carrot – 1/2 cup
Green Chillies – 3-4
Oil – To Cook The Paniyaram
Procedure:
Soak the millets with urad dhal and fenugreek seeds for 8 hours.
Grind it to a smooth batter with cooked rice and grated coconut.
Allow it to ferment for 8 more hours.
Add chopped onions, green chillies, coriander leaves, salt and carrot and mix well.
Grease the paniyaram pan with oil, pour the batter into moulds, and cook them on both sides until golden.
Serve hot with chutney.
Saamai Kaara Paniyaram Recipe
Ingredients
Ingredients
- Saamai / Little Millet - 1 cup
- Parboiled Saamai / Little Millet - 1 cup
- Urad Dhal - 3 tbs
- Cooked Rice - 1/2 cup
- Grated Coconut - 1/2 cup
- Fenugreek Seeds/ Vendhayam - 1/2 tsp
- Salt -to taste
- Onion - 2-3
- Coriander Leaves- 1/2 cup
- Grated Carrot - 1/2 cup
- Green Chillies - 3-4
- Oil - To Cook The Paniyaram
Instructions
Procedure
- Soak the millets with urad dhal and fenugreek seeds for 8 hours.
- Grind it to a smooth batter with cooked rice and grated coconut.
- Allow it to ferment for 8 more hours.
- Add chopped onions, green chillies, coriander leaves, salt and carrot and mix well.
- Grease the paniyaram pan with oil, pour the batter into moulds, and cook them on both sides until golden.
- Serve hot with chutney.
What a fantastic dish this makes, not to mention so healthy!..I am drooling over that grated carrot and other ingd added to these paniyaram Gayathri!
You used a fully fermented batter, interesting. Lovely variation with millets. Bookmarks are growing.
Wow, those cute looking paniyarams are calling me, irresistible they are.
Such a healthy and filling paniyaram,nice way to feed the millets to kids..
Stepping away from rice is difficult, but you are making it look so easy
Healthy & nutritious paniyaram Gayathri. They look so soft & yummy!
My paniyaram pan has been lying unused since I bought it…I think this is the best time to use it. Bookmarked the recipe
My paniyaram mould needs to be replaced…love these cute beauties, they are so healthy.
Those paniyrams look super tempting!
Gayatri you should publish a book of your millet recipes.I am amazed to see your collection.
yummm, hearty and healthy snack anytime!!! i m adding cooked rice to my regualr idly/dosa batter these days, they give such soft and fluffy idlies na! Love that paniyaram pan gayathri, cast-irona???
Thanks for sending it to kids delight!!
That is a fantastic combination of ingredients for the paniyaram.
love all the flavorings you put into these carrot and coconut must have tasted awesome