• Culinary Aromas

Kodo Millet Paniyaram

Updated: Nov 3, 2020



Whenever I have leftover dosa/idli batter or when it has gone a little sour, I cook paniyaram loaded with crispy veggies. It's so delicious that, I have started to keep some fresh batter aside just to make this dish.


Paniyaram/Appe/Paddu is cooked in a special paniyaram/appe pan aka aebleskiver pan with very minimum oil. The texture comes out crisp from outside while soft inside. This is a great quick breakfast recipe or can be had for evening snacks too.


This time around I made the paniyarams with kodo millet batter (recipe here) with lots of veggies. I love the color that beetroot gives. Peanut chutney or coconut chutney goes very well with this dish. Chutney recipes coming soon...


Some of my healthy millet recipes that you can explore in your kitchen.

Video


Ingredients

  • 2 cups millet dosa/idli batter

  • ½ cup poha (preferably thick) / flattened rice

  • ¼ beetroot

  • 1 tbsp oil

  • 1 carrot

  • 1/2 medium sized onion

  • Few curry leaves

  • 1 tsp mustard

  • ¼ tsp hing

  • ¼ cup boiled green peas (or frozen peas)

  • ½ tsp salt

1 cup = 250 ml or 128 gms




Instructions

  • Take 2 cups of the kodo millet batter or any dosa/idli batter of your choice. Fresh or sour. I usually make this when my dosa/idli batter gets a little sour.

  • Soak poha (aka flattened rice) with just enough water for 10min. Boil beetroot and keep ready. Once the poha soft, blend it with boiled beetroot.

  • Grate carrot and chop onions and curry leaves finely.

  • In a pan, warm 1 tbsp oil. Add mustard and hing (Asafoetida).

  • When mustard splutters, add chopped curry leaves and onions.

  • Then add grated carrot and peas. If taking fresh peas, boil it for 2 whistles. Frozen can be used directly.

  • Add ½ tsp salt.

  • Sauté and cook for 5 -10 minutes. Until onions are translucent.

  • Let the mixture cool before adding it to batter.

  • To the batter, add the blended poha beetroot paste, add the sautéd veggies.

  • Mix everything well

  • To a paniyaram pan, add a drop of oil to all the holes.

  • Add 1 tbsp batter. Cook on low to medium flame by flipping using a chopstick/spoon in between until browned well. This ensures the inside gets cooked well.

  • Serve with peanut or coconut chutney. Spicier the better :-)


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