Idli and Dosa'a sister: The Millet Paniyaram

Paniyaram is created by steaming batter in a mould. Paddu, guliyappa, yeriyappa, gundponglu, gunta ponganalu, or Tulu: appadadde, appe are some of its other names. Similar to the batter used to make idli and dosa, the batter is made of rice and black lentils.

Ingredients

Required ingredients For the Paniyaram Batter: 

1. 1/4 cup each of the following: 

2. Barnyard millet (Kuthiraivaali)

3. Foxtail millet (Thinai)

4. Kodo millet (Varagu)

5. par-boiled idli rice (Idly pulungal arisi)

6. whole skinned urad dal (Ulundu)

7. Fenugreek seeds/vendhayam- 1 tsp

8. salt to taste

To season the food:

1. a cup of finely chopped pearl onions

2. a couple of finely chopped green chilies

3. a piece of finely chopped ginger

4. a cup of finely chopped pearl onions

5. 1 tablespoons Mustard seeds

6. 2 tablespoon Urad dal

7. 1 tablespoons Bengal gramme dal

8. 1 teaspoon Peppercorns

9. a generous pinch of Hing

10. Oil

Method

1. For five to six hours, wash and soak all the millets, rice, urad dal, and fenugreek together. In a wet grinder or blender, blend it into a smooth paste while adding a small amount of water. The batter's consistency should be similar to that of idli batter—not too watery nor too thick.

2. The batter needs salt. After thoroughly combining it, leave it to ferment for 7-8 hours. The mixture is prepared.

3. In order to season, Bengal gramme (channa dal/kadalai paruppu) should be soaked for 10 minutes in hot water. Completely drain the water, pat it dry, and keep it handy.

4. In a pan, heat the oil, add the mustard seeds, wait for them to sputter, then add the urad dal, Bengal gramme, hing, and peppercorns. Cook the dal until it turns golden.

5. Add the necessary amount of salt after adding the finely chopped onion, ginger, green chilli, coriander, and curry leaves.

6. Sauté the onion until it turns transparent over a medium flame.

7. Take it off the heat and let it cool. Add the warm onion mixture to the batter and thoroughly combine. If necessary, add salt.

8. A paniyaram should be heated before adding 1/2 teaspoon of oil to each hole. The seasoned paniyaram batter should be poured into the holes.

9. Low heat, covered cooking. Flip the paniyaram to the other side and cook uncovered on medium heat as soon as the corners begin to lift up.

10. When finished, take the paniyaram out of the pan and serve it hot with a cup of hot ginger cardamon tea or filter coffee and spicy kara chutney. (Tip: poke a toothpick through the centre of the paniyaram to see if it is cooked; if it comes out clean, it is.)