For the second day of stuffed dishes, I made nutella stuffed paniyaram. At first I had some plans of making dutch pancakes stuffed with nutella, but when I started preparing, I made these instant paniyaram. Any day I would prefer to use millet instead of maida and that is why I chose to do this. Few months back, I made a multi purpose millet flour which I have been using for dosas, paniyaram, idli and roti. I will share the recipe in a separate post, but let me also give the proportions here.
Because of this flour, I find it really easy to feed Sruti. As both hubby and myself are under low card diet, it became so tough to grind batter just for Sruti. Most of the time the remaining batter will become very sour even though I refrigerate it. But with this instant mix flour, I make the required quantity of batter and so no wastage. I had some home made nutella in the jar and so used it up to make these paniyarams. As usual Sruti loved these tiny treats a lot. Use ghee for roasting and the paniyarams will be so full of flavour.
For The Paniyaram Batter:
Barnyard Millet / Kuthiravaali – 1/4 cup
Little Millet / Saamai – 1/4 cup
Pearl Millet / Kambu – 1/4 cup
Sorghum / Cholam – 1/4 cup
Urad Dal – 1/4 cup
For The Batter:
Sugar – 3 tbs
Salt – a pinch
Nutella as required
Icing Sugar For dusting
Take all the millet and urad dal and grind it to a fine powder. If taken in larger quantities, you can grind it in a flour mil.
Take one cup of the flour, add enough water to make a thick batter. Cover and let it ferment for 8 hours or overnight.
To the batter add sugar and salt and mix well.
Grease the paniyaram pan with ghee, add half a ladle of batter to a mould, add a teaspoon of nutella and top with more batter. Likewise fill all the moulds of thew pan.
Cover and cook until the bottom is golden.
Gently flip the paniyaram and let it cook on the other side too.
Dust with icing sugar and serve it hot out of the pan.