Millet and Jowar Paniyaram Recipe

A healthy twist to the paniyaram by adding foxtail millet and jowar to enrich the nutrient content in your meal.

Archana's Kitchen
Millet and Jowar Paniyaram Recipe
789 ratings.

Millet and Jowar Paniyaram Recipe is a healthy way to start morning breakfast. The paniyaram is tasty and delicious as well. The recipe is not too complicated and all you have to do is to just keep the batter ready so that you can quickly whip up a breakfast that will be loved by everyone in your family. The batter has an equal proportion of millet and jowar grains that is soaked a day ahead and ground. Foxtail millet is the best option for diabetic friendly and jowar on the hand contains high in fiber. Both put together helps to create wonders for a healthy start.

Serve the Millet and Jowar Paniyaram Recipe along with coconut chutney or tomato and onion chutney for breakfast. 

If you are looking for more Paniyaram Recipes here are some : 

  1. Karnataka Style Guliappa Recipe (Gundponglu/Paniyaram/Paddu)
  2. Kuzhi Paniyaram Recipe (with Ragi Dosa Batter)
  3. Soya Beans Paniyaram Recipe (Pan Fried Soy Fritters)

Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Diabetic Friendly
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 1/2 cup Foxtail Millet
  • 1/2 cup Jowar Seeds
  • 1/4 cup White Urad Dal (Whole)
  • 2 tablespoons Methi Seeds (Fenugreek Seeds)
  • 1 Onion , chopped
  • 1 Green Chilli
  • 1 inch Ginger , chopped
  • 5 cloves Garlic , chopped
  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves , chopped
  • 1 sprig Coriander (Dhania) Leaves , chopped
  • 2 tablespoons Fresh coconut , grated
  • Salt , to taste 

How to make Millet and Jowar Paniyaram Recipe

  1. To begin making the Millet and Jowar Paniyaram Recipe, soak the grains in water for atleast 8 hours. Grind it into a smooth paste by adding little water. The batter should not be too thin as well.Add a teaspoon of soda and salt and keep it aside.

  2. Heat a flat skillet with oil, add mustard seeds and urad dal and allow it splutter for few seconds.

  3. Add chopped curry leaves and leave it to crackle, add ginger, garlic and saute until it softens.

  4. Once that is done, add onions and saute till they turn translucent. Switch off the heat and add coriander leaves and coconut and give it a stir.

  5. Add the sauted onion mixture into the batter and mix well and check salt and keep kuzhi paniyaram pan ready to start cooking.

  6. Heat Paniyaram pan on low-medium heat. 

  7. Pour 1 teaspoon ghee into each cavity of the pan. Spoon the Millet and Jowar Paniyaram batter into the cavities. Don't fill it to the brim, but only 3/4th full.

  8. Cover the pan with a lid and cook on low to medium heat for about 3 to 4 minutes until the top of the paniyaram is steamed. Once the top looks steamed, flip the Paniyarams over the cook on the other side (without closing the lid) until golden brown.

  9. Once each Paniyaram is cooked, remove from the pan and pour another batch of batter and proceed the similar way.

  10. Serve the Millet and Jowar Paniyaram Recipe along with coconut chutney or tomato and onion chutney for breakfast.

Archana's Kitchen

View Archana's Kitchen's Recipes

Archana's Kitchen on the web

Last Modified On Saturday, 09 September 2017 12:58
     
Install App