Millet and Jowar Paniyaram Recipe
Discover the delightful flavors and wholesome goodness of Millet and Jowar Paniyaram, a South Indian breakfast dish that’s not only delicious but also diabetic-friendly. This recipe, steeped in the culinary traditions of Tamil Nadu, combines nutrient-rich millets and lentils into fluffy, savory dumplings that pair beautifully with coconut or tomato chutney. Ideal for those seeking a healthy start to their day, this dish showcases the perfect balance of taste and nutrition, making it a beloved choice for breakfast or a light snack.
Ingredients
| Ingredient | Quantity |
|---|---|
| Foxtail Millet | 1/2 cup |
| Jowar Seeds | 1/2 cup |
| White Urad Dal (Whole) | 1/4 cup |
| Methi Seeds (Fenugreek Seeds) | 2 tablespoons |
| Onion (chopped) | 1 |
| Green Chilli | 1 |
| Ginger (chopped) | 1 inch |
| Garlic (chopped) | 5 cloves |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves (chopped) | 1 sprig |
| Coriander Leaves (Dhania) (chopped) | 1 sprig |
| Fresh Coconut (grated) | 2 tablespoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Fat | 2 g |
| Sodium | 300 mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation | 20 minutes |
| Cooking | 30 minutes |
| Total | 50 minutes |
Servings
This recipe yields 4 servings, perfect for a family breakfast or a gathering with friends.
Instructions
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Soaking and Grinding the Grains: Begin by soaking the foxtail millet, jowar seeds, and whole urad dal in ample water for at least 8 hours. This soaking process enhances the nutritional profile and digestibility of the grains. After soaking, drain the water and transfer the grains to a blender. Gradually add a little water and blend until you achieve a smooth, thick batter. Ensure that the batter is not too thin to maintain the right texture.
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Preparing the Batter: Once the grinding is complete, stir in 1 teaspoon of baking soda and salt to taste. Set the batter aside while you prepare the seasoning.
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Tempering the Seasoning: Heat a flat skillet over medium heat and add a tablespoon of oil. When the oil is hot, add the mustard seeds and split urad dal. Allow them to splutter for a few seconds, releasing their aromatic flavors. Next, add the chopped curry leaves, ginger, and garlic, sautéing until they soften and become fragrant.
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Adding Onions and Herbs: Incorporate the chopped onions into the skillet, sautéing them until they turn translucent. After this, switch off the heat and mix in the chopped coriander leaves and grated coconut, ensuring an even distribution of flavors.
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Combining Ingredients: Carefully add the sautéed onion mixture into the prepared batter. Mix thoroughly, tasting to adjust the salt as needed. Your batter is now ready to cook!
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Cooking Paniyaram: Preheat a kuzhi paniyaram pan over low to medium heat. Pour 1 teaspoon of ghee into each cavity of the pan, allowing it to warm up. Spoon the millet and jowar batter into each cavity, filling them about 3/4 full to allow for expansion during cooking. Cover the pan with a lid and let them steam for 3 to 4 minutes, or until the tops appear set and steamed.
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Flipping the Paniyarams: Once the tops of the paniyarams look cooked, carefully flip them over without covering the pan again. Continue to cook until they achieve a golden-brown hue on the other side, ensuring a delightful crispness.
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Serving: After cooking, remove the paniyarams from the pan and set them aside. Repeat the process with the remaining batter. Serve your freshly made Millet and Jowar Paniyaram warm, accompanied by coconut chutney or tomato and onion chutney for a delicious breakfast experience.
Enjoy this nourishing dish that brings together the wholesome flavors of millets and lentils, celebrating the rich culinary heritage of South India while also promoting health and wellness.
