Kodo Millet Paniyaram

Ingredients - For the Batter

Ingredients - For the Masala

Instructions - For the Batter

Wash the millets and urad dal with fenugreek seeds in water separately for at least 3 to 4 hours.

Drain completely and grind the urad dal and millets separately in a mixer.

Grind both to a smooth paste and mix both batters well after adding salt.

Let it get fermented overnight or at least 8 hours.

When the batter is well fermented, mix with a ladle.

This can be refrigerated for at least 2 to 3 days.

You can skip adding water at this stage.

Instructions - For Making the Paniyaram

When you are going to make the Paniyaram, take the required amount of batter you require.

Check if the batter has the dosa consistency, add water if required.

To the bowl, add finely chopped onions, grated carrot, green chilies.

In a small pan, heat a tsp of cooking oil and temper with mustard, urad dal, chana dal, curry leaves, cumin and mix well.

Pour this over the batter.

Grease the Paniyaram pan with cooking oil, simmer and pour to fill the dents.

Sprinkle few drops of oil, cover, and cook on low flame till the bottom gets cooked.

Using the wooden stick flip to the other side.

Cook till done, remove, and serve with side dishes.