Foxtail and Jowar Millet Paniyaram Recipe
A Nutritious South Indian Delight for a Healthy Start
Foxtail Millet and Jowar Paniyaram Recipe is a wholesome and diabetic-friendly breakfast that brings a delightful twist to the traditional South Indian paniyaram. This recipe combines two nutritious millets—foxtail millet and jowar—into a fluffy, savory breakfast snack that is not only delicious but also provides an excellent source of fiber, iron, and essential nutrients. Ideal for those looking to maintain blood sugar levels, this dish is a wonderful way to start your day on a healthy note.
With an easy preparation and cooking method, you’ll have a delicious breakfast ready in no time, and it’s bound to become a favorite in your family. The key ingredients of this recipe—soaked foxtail millet and jowar seeds—are ground into a batter and combined with aromatic spices and vegetables, offering a unique yet traditional flavor profile.
Cuisine
Tamil Nadu (South India)
Course
South Indian Breakfast
Diet
Diabetic Friendly
Ingredients for Foxtail and Jowar Millet Paniyaram
| Ingredient | Quantity |
|---|---|
| Foxtail Millet | 1/2 cup |
| Jowar Seeds | 1/2 cup |
| White Urad Dal (Whole) | 1/4 cup |
| Methi Seeds (Fenugreek) | 2 tablespoons |
| Onion | 1, chopped |
| Green Chilli | 1 |
| Ginger | 1-inch piece, chopped |
| Garlic | 5 cloves, chopped |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig, chopped |
| Coriander (Dhania) Leaves | 1 sprig, chopped |
| Fresh Coconut | 2 tablespoons, grated |
| Salt | To taste |
Preparation Time
20 minutes
Cooking Time
30 minutes
Total Time
50 minutes
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 kcal |
| Protein | 4g |
| Carbohydrates | 25g |
| Fiber | 5g |
| Fat | 4g |
| Iron | 1.5mg |
| Sodium | 200mg |
Instructions for Foxtail and Jowar Millet Paniyaram
-
Soak the Grains:
Begin by soaking the foxtail millet and jowar seeds along with white urad dal (whole) and methi seeds in enough water for at least 8 hours or overnight. This will help soften the grains, making them easier to grind into a smooth batter. -
Grind the Batter:
After soaking, drain the water and grind the grains and dal mixture into a smooth batter. You can add a little water if needed, but be sure that the batter isn’t too thin. The consistency should be thick enough to hold its shape when spooned into the paniyaram pan. -
Add Soda and Salt:
Once the batter is ready, stir in 1 teaspoon of soda (for a light texture) and salt to taste. Set the batter aside and let it rest for a while. -
Prepare the Tempering:
Heat 1 teaspoon oil in a flat skillet or pan over medium heat. Add mustard seeds and let them splutter. Next, add the split urad dal and sauté until golden brown. Add the chopped curry leaves, and sauté for a few more seconds until fragrant. -
Saute the Aromatics:
To the skillet, add the chopped ginger, garlic, and green chili, and sauté until they soften. Now, add the chopped onions and sauté them until they turn translucent and tender. -
Mix the Onion Mixture with the Batter:
Switch off the heat and stir in the chopped coriander leaves and fresh grated coconut. Then, add this tempering mixture into the prepared batter and mix well. Taste the batter to ensure the seasoning is perfect. -
Heat the Paniyaram Pan:
Now, take your kuzhi paniyaram pan and heat it over low-medium heat. Once the pan is heated, pour 1 teaspoon of ghee into each cavity of the pan. -
Cook the Paniyaram:
Spoon the millet and jowar batter into each cavity, filling them about three-fourths full. Cover the pan with a lid and cook the paniyarams for about 3 to 4 minutes on low-medium heat, until the top is steamed and set. -
Flip and Finish Cooking:
Once the tops are firm and steamed, use a spoon to carefully flip the paniyarams. Let them cook on the other side, uncovered, for another 2 to 3 minutes or until they turn golden brown and crispy. -
Serve:
Once each paniyaram is cooked, remove them from the pan and place them on a plate. Repeat the process with the remaining batter.Serve your Foxtail and Jowar Millet Paniyaram hot, with a side of coconut chutney or tomato and onion chutney for an authentic and flavorful South Indian breakfast.
Tips for Perfect Foxtail and Jowar Millet Paniyaram:
- Consistency of the Batter: Make sure the batter is not too thin. It should be thick enough to hold its shape but smooth enough to spoon into the paniyaram pan.
- Rest the Batter: Allow the batter to rest for 15 to 20 minutes before cooking for better fermentation, which enhances the flavor and texture.
- Adjust the Spice Levels: Feel free to adjust the number of green chilies according to your spice preference.
- Non-Stick Pan: If you don’t have a kuzhi paniyaram pan, a non-stick paniyaram pan or even a regular griddle can be used, but the texture may vary slightly.
Conclusion:
This Foxtail and Jowar Millet Paniyaram recipe is a perfect choice for a healthy and satisfying breakfast, especially for those managing their blood sugar levels. It combines the nutritious goodness of foxtail millet and jowar, both of which are rich in fiber and other essential nutrients. The addition of aromatic spices, fresh coconut, and tempering gives the dish an irresistible flavor, making it a favorite in many South Indian households.
Try this recipe today for a healthy, tasty start to your morning, and serve it with chutneys to elevate the flavor!
