Foxtail Millet (Kangani) Paniyaram

Foxtail Millet Paniyaram

Shallow-fried millet and lentil dumplings with traditional South Indian spices

INGREDIENTS

For the Foxtail Millet Batter :

Foxtail Millet: 1 cup

Split white urad Dal: 1 ½ cups

Fenugreek seeds: 1tsp

For the tempering :

Onion: 1 [chopped]

Capsicum deseeded: 3 tbsp [chopped]

Chana Dal [Bengal gram]: 1 tsp

Urad Dal: 1 tsp

Mustard Seeds: 1 tsp

Ginger: 1 tsp [chopped]

Green chili: 2 tsp [chopped]

Curry leaves: 2 sprigs

Coriander leaves: 2 sprigs

Sesame oil: 3 tbsp

Salt: To taste

Method :

1. Take two medium-sized bowls.
2. Wash and soak the millets and urad dal separately along with fenugreek seeds in another. Soak for at least 8 hours.
3. Drain the excess water from both the soaked millets and urad dal.
4.  Blend urad dal and fenugreek seeds along with just enough water to make a thick and smooth batter. Grind the Foxtail millet similarly and keep aside.
5.  Add this to the urad dal batter, add 2 teaspoons of salt and stir well to combine. Ferment the batter for 5 to 6 hours or overnight.
6. Once the batter is fermented, gently stir stir so as to not release the air pockets careful to not release the air pockets.

1. Heat oil in a pan, add mustard seeds, let it splutter and add Bengal gram, urad dal and fry.
2. Add onion, capsicum, ginger, curry leaves, green chili and sauté.
3. Finally add coriander and mix well.
4. Add the sautéed ingredients to the batter and stir well
5. Heat the paniyaram pan (iron casting tastes better than other material) and grease with oil. Pour the batter in Paniyaram mould, cover with a lid and cook for 2 min.
6. Flip over and pour 1 tbsp of oil around the paniyaram again cook for 2 minutes.
7. Cut off heat, transfer to a serving plate.
8. Serve hot with coconut chutney