Kambu paniyaram | Pearl millet kuzhi paniyaram


kambu paniyaram


Cuisine Style: Tamil Nadu,south india | Preparation Time: 20 minutes | Cooking Time: 5 minutes | To Serve: 3 | Type : Breakfast | Take with : Chutney, kuzhambu, sambar

Ingredients

  • Kambu (pearl millet ) - 2 cup
  • Urad dal - ½ cup
  • Idli Rice – 3 tbsp
  • Fenu greek seeds - ½ tbsp
  • Onion – 1 [finely chopped]
  • Curry leaves – 1 spring[finely chopped]
  • Coriander leaves – 2 springs[finely chopped]
  • Green chilli – 1 [finely chopped]
  • Oil - 2 tbsp
  • Salt to taste
  • Water as needed

Preparation

  • Wash and Soak urad dal, kambu and fenugreek seeds separately for 8 hours.
  • Drain water then put it in grinder & grind to fine batter.
  • Transfer the batter to a container then add sea salt / normal salt then mix well cover it & leave it for fermentation (approximately 6 hours).
  • Add water if the batter is too thick.
  • Heat paniyaram tawa (Iron casting tastes better than other material) & grease with oil then pour batter. Cover lid and cook for 2 min.
  • Flip over and pour 1 tbsp of oil around the paniyaram then again cook for 2 min.
  • Cut off heat. Then transfer to serving plate. Serve hot with coconut chutney.

Pearl millet kuzhi paniyaram

Pearl millet kuzhi paniyaram

Pearl millet paniyaram

Pearl millet paniyaram

Kambu paniyaram with thakkali kuzhambu

Kambu paniyaram with thakkali kuzhambu

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