BM #94 Week 1 Day 3 - 

These bite sized paniyarams are one of the best ways to sneak in millets. My family has yet to accept all forms of millets. To ease them into accepting, I found that making idlis, dosas and paniyarams are the best ways. 

I made these paniyarams for breakfast and felt that they were accepted without any complaints. Was it because of the rush hour nerves or was it whole hearted acceptance? Now, do I really want to know? I knew the answer when they wanted them later in the evening as well. :)

Ingredients - 

Foxtail Millet 1/2 cup
Poha / Rice flakes handful
Moong Dal 2 Tbsp
Toor Dal 1 Tbsp
Chana Dal 1 Tbsp
Salt as needed
Green Chilies  + Ginger paste as needed
Coriander leaves finely chopped 2 Tbsp
Seasoning 
(Cooking Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida 1/8 tsp, Curry leaves, Onions finely chopped 1/2 cup, Carrot grated 2 Tbsp)


Method Of Preparation -


Soak foxtail millet, chana dal, toor dal, moong dal and poha for about 4-5 hours. [I soaked them overnight].

Grind them into a fine batter adding as little water as needed.

Mix in salt, green chili-ginger paste and coriander leaves.

In a heated pan, add oil, mustard seeds, chana dal, urad dal, cumin seeds, asafotida and chopped curry leaves.

After the dals are brown and mustard seeds pop, saute the onions for couple of minutes. Add in grated carrots and saute for another minute. Remove from heat.

Add this mixture to the batter.

Heat the Paniyaram pan (Appe pan/Abelskiver/Ponganala Penam). Grease the slots with about 1/2 teaspoon of oil in each. 

Pour about a tablespoon of the batter in each of the greased slots. Cover and allow to cook for about 4-5 minutes or until the steam starts sizzling.

Remove the cover, flip the paniyarams and allow them to cook for a further couple of minutes.

Remove carefully using a spoon and continue with the rest of the batter.

Serve warm with chutney of your choice.


BMLogo




Preparation Time 20 minutes
Makes 33

3 comments

  1. Priya Suresh Says:
  2. Those cute paniyarams are quite enough to finish a meal without any fuss, love the addition of foxtail millet, quite a nutritious dish.

     
  3. Very nutritious paniyaram for sure. It is easier to introduce millets when we add them in traditional recipes. They won't even know about millets being there.

     
  4. So true. It is easy to include millets in idli, dosa and paniyaarams. Love this foxtail millet paniyaram. Yummm

     
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