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
ingredients:
- ½ cup Kodo Millet -kodri
- ½ cup Quinoa
- ½ cup Idli Rice
- ½ 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
- In a big bowl mix kodo millet, quinoa and rice, add cold water and soak for 6-7 hours.
- In another bowl take urad daal and fenugreek seeds and soak for 5-6 hours.
- Discard the water and grind everything into a fine paste.
- Add salt and mix well and leave it for fermentation for 8-10 hours in a warm place.
- In a pan or kadai heat 1 Tbsp. oil and add mustard seeds and hing.
- 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.
- After a couple of minutes add onion and saute till very light pink.
- Turn off the heat and add coconut and coriander, mix well and add everything into the fermented batter.
- Mix well and check the seasoning.
- Heat Paniyaram pan on medium heat and add little oil in each cavity of the pan.
- Pour 1 Tbsp. batter in each cavity.
- 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.
- Remove from the pan and serve hot with coconut and tomato and onion chutney.
- Enjoy!
NOTES:
70.99
2.81
0.30
9.60
1.46
8.14
0.96
2.10
52.56
0.00
Archana says
I love this idea. Since I am on a millets trip these days I am like yeah when I saw this recipe. Thanks
Priya Satheesh says
Looks amazing! Adding quinoa and millet makes it more healthy!
Nisha says
Beautiful clicks Jagruti. Even we are converting towards healthy option and its so nice that are recipes can be adapted so easily!
Unknown says
Lovely variation dear. Perfect for lunch box.
Lathiya says
Awesome variation of normal paniyaram..pics are droolicious
Unknown says
Pics look awesome and love it that its super healthy
Vanitha says
Gorgeous clicks!! Paniyaram is one of my favorite snacks to make and eat; with healthier ingredients, would love to try these soon!! Thanks for sharing 🙂 🙂
Mayuri Patel says
Ever since I got introduced to the paniyaram pan and paniyaram, I've made so many variations. This millet and quinoa one will be added to the list. I love making them as healthy snacks.