Kodo Millet and Quinoa Paniyaram (fried balls) a delicious south Indian dish which can be enjoyed at breakfast or as a snack.
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.
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.
In the past, I have prepared Kuzi (Masala) Paniyaram which is all-time favourite in the family, Vegetable Paniyaram and Oats and Marrow Paniyaram, This time I've used Kodo Millet and Quinoa in this recipe,
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📖 Recipe
Kodo Millet and Quinoa Paniyaram
Equipment
- Paniyaram pan
Ingredients
Batter
- ½ cup kodo millet kodri
- ½ cup quinoa
- ½ cup idli rice
- ½ cup urad dal
- ½ teaspoon fenugreek seeds
- salt to taste
Tempering (Vaghar)
- 3 tablespoons oil
- ¼ cup onion finely chopped
- 3 green chillies finely chopped
- 1 sprig curry leaves torn
- 1 teaspoon mustard seeds
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- ¼ teaspoon asafoetida hing
- 1 tablespoon fresh coriander finely chopped
- 1 tablespoon freshly grated coconut
Instructions
Soak grains
- In a large bowl, combine kodo millet, quinoa, and idli rice. Rinse and soak in water for 6 to 7 hours.
- In a separate bowl, soak urad dal and fenugreek seeds for 5 to 6 hours.
Batter & Ferment
- Drain both mixtures and grind together into a smooth batter.
- Add salt and mix well. Leave to ferment in a warm place for 8 to 10 hours.
Cook
- Heat 1 tablespoon of oil in a pan. Add mustard seeds and asafoetida.
- Once they splutter, add chana dal and urad dal and sauté for 1 to 2 minutes.
- Add curry leaves and green chillies, followed by chopped onion. Cook until the onion turns light pink.
- Turn off the heat and stir in grated coconut and chopped coriander.
- Mix the tempering into the fermented batter and adjust seasoning if needed.
- Heat a paniyaram pan over medium heat and grease each cavity with a little oil.
- Pour 1 tablespoon of batter into each cavity.
- Cook until the bottom is golden, then carefully flip and cook the other side until crisp and lightly browned.
- Remove and serve hot.
Notes
- Idli rava can be used instead of idli rice.
- Fermentation time may vary depending on room temperature.
- Serve with coconut chutney, tomato chutney, or onion chutney.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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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.