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.