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.
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
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
- 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
- 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.