Kodo Millet and Quinoa Paniyaram

Kodo Millet and Quinoa Paniyaram (fried balls) a vegan, healthy and delicious south Indian dish which can be enjoyed at breakfast or as a snack.

This savoury dish is made with healthy grains like Kodo Millet (aka kodri) and Quinoa batter with basic ingredients. The wonderful texture of this paniyaram is so amazing, crunchy exterior and spongy soft pillowy centre make this dish more appetizing.

My knowledge of South Indian food was limited, I only knew idli, dosa and vada sambhar. My imagination didn't run any further than this. Probably not my fault as if you asked a South Indian about Gujarati food, maybe they'd only be able to tell you dhokla and fafda.

Since then I have made Paniyaram many times by varying the recipe ingredients. But, with these two healthy ingredients, these remain my favourite. Without any guilt, I can enjoy with mild coconut and spicy tomato and onion chutney.

Generally, traditional Paniyaram or kuzi (masala) Paniyaram are made with plain Idli batter, which is seasoned with few spices and basic ingredients like onion, green chillies and curry leaves. Also, different kind of vegetables can be added to make this dish healthier and tasty.

In the past, I have prepared Kuzi (Masala) Paniyaram which is all-time favourite in the family, Vegetable Paniyaram and Oats and Marrow Paniyaram, but now that we are trying to include many healthy options in our diet, I used Kodo Millet and Quinoa in this recipe, both the ingredients are packed with so many nutrition, especially packed with protein.

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Kodo Millet and Quinoa Paniyaram, millet panniyaram

Snack

South Indian

Yield: 20-22 pieces

Author: Hayley Dhanecha

Kodo Millet and Quinoa Paniyaram

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

prep time: 12 hourcook time: 30 Mtotal time: 12 H & 30 M

ingredients:

• 1/2 cup Kodo Millet -kodri
• 1/2 cup Quinoa
• 1/2 cup Idli Rice
• 1/2 cup Urda daal
• Pinch Fenugreek seeds
• For the vaghar-Tempering
• 3 Tbsp. Oil
• 1 small Onion finely chopped
• 2-3 green chillies finely chopped
• 3-4 Curry leaves torn
• 1 Tsp. Mustard seeds
• 2 Tbsp. Finely chopped fresh Coriander
• 1 Tbsp. Freshly grated coconut
• 1 Tbsp. Chana and Urad Daal
• Pinch Hing
• Salt to taste

instructions:

How to cook Kodo Millet and Quinoa Paniyaram

1. In a big bowl mix kodo millet, quinoa and rice, add cold water and soak for 6-7 hours.
2. In another bowl take urad daal and fenugreek seeds and soak for 5-6 hours.
3. Discard the water and grind everything into a fine paste.
4. Add salt and mix well and leave it for fermentation for 8-10 hours in a warm place.
5. In a pan or kadai heat 1 Tbsp. oil and add mustard seeds and hing.
6. Once the seeds start to splutter add chana and urad daal, let it fry for a couple of minutes then add curry leaves and green chillies.
7. After a couple of minutes add onion and saute till very light pink.
8. Turn off the heat and add coconut and coriander, mix well and add everything into the fermented batter.
9. Mix well and check the seasoning.
10. Heat Paniyaram pan on medium heat and add little oil in each cavity of the pan.
11. Pour 1 Tbsp. batter in each cavity.
12. When they start to cook one side, turn them very carefully and cook another side until they are crispy and light brown on both sides.
13. Remove from the pan and serve hot with coconut and tomato and onion chutney.
14. Enjoy!

NOTES:

Idli rava can be used instead of idli rice.

Calories
70.99

Fat (grams)
2.81

Sat. Fat (grams)
0.30

Carbs (grams)
9.60

Fiber (grams)
1.46

Net carbs
8.14

Sugar (grams)
0.96

Protein (grams)
2.10

Sodium (milligrams)
52.56

Cholesterol (grams)
0.00

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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