Thinai Kara KuzhiPaniyaram / Foxtail Millet Spicy KuzhiPaniyaram

Foxtail millet controls blood sugar & cholesterol. Foxtail millet is low in fat, rich in dietary fibre and protein. 

Ingredients :

1. Carrot - 1 tbs (Grated)

2. Onion - 1 tbs (Finely Chopped)

3. Red Chilly Powder - 1/2 tsp

4. Fennel Powder - 1/4 tsp

5. Asafoetida - A pinch

6. Oil - 1 tbs

For Soaking :

1. Thinai(Foxtail Millet) - 1/2 Cup

2. Thoor Dhal - 1/4 Cup

3. Channa Dhal - 1/4 Cup

4. Moong Dhal - 1/4 Cup

5. Urad Dhal - 1/4 Cup

Other Ingredients :

Salt & Oil as needed.

Procedure :

1. Soak thinal & dhals for 2 hours. 

2. Add salt while grinding. 

3. Keep the batter aside for 3 hours.

4. Now, in a pan heat oil. Splutter mustard. Add onion & carrot. Saute well.

5. Add chilly powder & fennel powder. Mix thoroughly. 

6. Add this to batter. Mix well.

7. Heat a Non-stick Paniyaram pan. Pour a little quantity of oil in the holes of a non-stick paniyaram pan. 

8. Pour spoonful of batter in to each hole.

9. Now, medium the flame.

10. After few minutes,  turn gently the paniyaram to the other side with a wooden stick.

11. Let that side cook.

12. Once the paniyaram is cooked, serve hot with Coconut Chutney, Tomato & Onion Chutney and Sambar.

You may be interested in :

Kuzhi Paniyaram / Kara KuzhiPaniyaram

Kuzhi Paniyaram (Savoury Version) / Kara Kuzhi Paniyaram / கார குழிபணியாரம்

This is a very delicious breakfast or evening snack. This is quick and easy to prepare. 

Ingredients :

1. Idly Batter - 2 Cups

2. Coconut - 1 tbs

3. Carrot - 1/4 Cup (Grated)

4. Onions - 1/4 Cup (Chopped Finely)

5. Red Chilly Powder - 1 tsp

6. Curry Leaves - A Few

7. Mustard - 1/2 tsp

8. Salt - 1/2 tsp 

9. Oil 

Procedure :

1. Heat 1 tbs of oil in a pan. Splutter mustard. Add onion. Saute till it turns transparent.

2. Add carrot and curry leaves. Saute well. 

3. Add red chilly powder. Mix the contents in the pan once. Saute for few minutes.

4. Switch off the stove. Add the contents from pan to the idly batter. Mix well.

5. Heat a Non-stick Paniyaram pan. Now, pour a little quantity of oil in the holes of a Non-stick paniyaram pan. 

6. Take a spoonful of batter and pour in the holes.

7.  Heat the pan on medium heat. 

8. After few minutes  turn each paniyaram to the other side with a wooden stick.

9. Let that side cook.

10. Once the paniyaram is cooked, serve hot with Coconut Chutney, Tomato & Onion Chutney and Sambar.

11. Do STEP 5 to STEP 9 for remaining batter.

Who tried this recipe?
1. Priya Satheesh
2. Sharanya