Kodo millet rice -150g
Little millet rice -150g
Barnyard millet rice -150g
Foxtail millet rice -150g
Black gram dhal - 200 g
Onion (chopped) - 150 g
Cumin seeds - 20 g
Curry leaves - 20 g
Fenugreek seeds - 20 g
Green Chillies (chopped) - 20 g
Oil - as required Salt - as required
Soak small millets rice, black gram dhal, and fenugreek seed separately for 4 hours, drain the excess water and grind into the fine batter.
Add salt and allow it to ferment overnight.
Add all the ingredients (chopped onion, curry leaves, and chillies) and mix thoroughly.
Apply oil to the paniyarammould and pour the batter.
Cook both sides and serve hot with chutney.