Instant Paniyaaram with Millets & Vegetables
 
Prep time
Cook time
Total time
 
Healthy and tasty snack, this Instant millet paniyaaram takes only about 30 minutes. Loaded with vegetables, made with millets, protien from the peanuts, it makes for a nice easy after school snack, lunch or goes great in school lunchbox.
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 4
Ingredients
  • 1 cup millets powdered(you can use any millet, I used kodo, you could use milo, jowar, juar,, jwari, cholam, jonnalu, jola)
  • ⅓ cup rice flour
  • ½ cup thick yogurt
  • 1 + ½ cups water(depends on how much your batter needs)
  • ¼ tsp baking soda
  • 1 tsp salt +1/3 tsp salt
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • ⅓ tsp fennel seeds
  • 3-4 green chilies, sliced
  • 1 inch ginger grated
  • 1 cup red cabbage very finely chopped(I use the cuisinart to finely chop)
  • 2 carrot, peeled and grated
  • ⅓ cup peanuts, roasted and powdered
  • 1 tbsp sesame seeds
  • 1 tbsp baking powder
TOMATO CHUTNEY
  • 2 tbsp vegetable oil
  • 2 tsp urad daal
  • 5-8 red chilies ( use little or more according to your spice level)
  • 1 onion - roughly chopped
  • 2 tomatoes - quartered
  • small one inch tamarind
  • 1 tbsp jaggery
  • ½ tsp salt
Instructions
  1. Powder the millets. It doesn't have to super fine, coarse is good too.
  2. In a large bowl, add the yoghurt, add 1 cup of millet flour, rice flour, water, baking soda, salt and mix well and let it sit for 10-15 minutes.
  3. In a pan, add oil and let it get hot. Add fennel seeds, cumin seeds and green chilies. Saute for 30 seconds, add the ginger and let saute for another 30 seconds. Toss in the finely grated or chopped red cabbage, carrot and saute. Add salt and toss and cook for 2 minutes. Turn off the heat and let cool for 5 minutes before adding it to the millet mixture.
  4. Toss in the peanuts, sesame seeds, baking powder, mix. The mixture should be thick, almost like a thick cake batter.
  5. Heat the paniyaaram pan, ableskir pan. Pour ⅓ tsp oil in each indentation. Keep it on medium heat. Pour a generous tablespoon of the batter. Cover and cook for 2 minutes. Turn it around and cook for another 2 minutes.
  6. Take it out and serve with chutney.
TOMATO CHUTNEY
  1. In a kadahi or a large pan, add oil and let it get hot. On medium heat, add the urad daal and the red chilies, let it toast for a minute. Do not burn it. Add the onion and tomato. Saute with some salt and keep cooking for about 10 minutes. Turn the heat off and let cool for few minutes before grinding it.
  2. Grind the mixture with tamarind and jaggery.
  3. Serve it with paniyaaram.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/10/06/instant-paniyaaram/