Millets Kara Paniyaram
A typical South Indian dish from Tamil Nadu, using little millets or barnyard millets (locally 'saamai') in the dosa idli batter. Millets are gluten-free and rich in fibre, calcium, iron, and magnesium — a healthy evening snack or breakfast item.
Ingredients
- 2 cups dosa idli batter
- Carrots, finely chopped (1 cup)
- Curry leaves (2 sprigs)
- Black mustard seeds (1 tsp)
- Ginger (1/2 tsp)
- Asafoetida (1/2 tsp)
- Green chillies (1-2)
- Oil (2 tbsp)
- Urad (toor) dal (2 tsp)
- Bengal gram dal (1 tbsp)
Method
- 1
You'll need a paniyarakkal (special mould) to make perfectly shaped bite-sized paniyaram.
- 2
Temper a pan with mustard seeds, urad dal, Bengal gram dal, hing and curry leaves.
- 3
Add the remaining ingredients and vegetables you wish to add. Sauté on medium heat, then add to the batter.
- 4
Grease the paniyaram pan and pour in the batter. Cover and set on low heat.
- 5
When one side is done, flip to the other side until light golden brown. The steam cooks the paniyaram through.
- 6
Scoop off the pan and serve with coconut chutney or any podi.
