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Saamai Inippu Paniyaram



  • 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.
  • Mix well.
  • 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.