Recipe of Tasty Paniyaram, a special dish from South India using Pearl millet and black chana
Soak pearl millet and fenugreek seeds for 8 - 10 hours or overnight. Soak rice for 8 - 10 hours or overnight along with pearl millet (If using poha, soak it for 15 - 20 minutes, just before grinding). Soak black chana also for 8 - 10 hours or overnight.
Use a wet grinder to grind soaked millet, fenugreek seeds, rice (or poha) and chana into a fine batter. (If a grinder is not available, you can even use a mixie jar).
Transfer the batter to a bowl, add salt and allow it to ferment for 8 hours or overnight.
In a pan add oil and add mustard seeds, urad dal, chana dal, curry leaves, asafoetida, ginger, green chillies. Then add onions and fry till they become soft. Finally add the coriander leaves. Transfer this to the batter and mix well.
Make paniyarams using paniyaram pan.
You can use ghee for preparing paniyaram instead of oil for enhanced taste, particularly when you want crispy paniyaram for kids(of course, for you also👍🏻)
Side dish: Coconut chutney, spicy chutney made using tomato and onions, or sambar will go with this paniyaram also.
Remark: You can get the traditional paniyaram making vessel in cast iron or the one made with stone called Ma kal instead of using the non-stick paniyaram pan.
