Vysya's Delicious Recipes -Dosa Corner

                                                        

Monday, May 25, 2015

Varagu arisi Kara paniyaram - With left over rice - Millets kuzhi Paniyaram

if you are wondering, what to do with left over rice.Don't worry you can make healthy paniyaram with millets. I used Varagu arisi.you can replace it with thinai, samai or kuthiraivali.you get soft and healthy dumplings.



                                                          Kodo Millet Paniyaram

Cook Time : 5 - 7 min per cycle .                   
Recipe Category:Millets Recipes
Recipe Cuisine:Indian
yield:25 paniyaram.

Ingredients
 

Varagu arisi/kodo Millet- 1 cup.
Cooked Rice - 1 cup.
Green chillies - 8.
curry leaves - 15.
onion - 3 (medium)
Fenugreek seeds - 2 tsp.
salt - to taste.


Seasoning

Channa Dal - 2 tbsp.
urad dal - 2 tsp.
Mustard Seeds - 1 tsp.
oil - for fry, for toasting.

Preparation

Soak kodo millet and fenugreek seeds together for 4 to 5 hrs or overnight.



Method

  • Grind kodo millet,Fenugreek,Cooked  Rice,green chillies, salt together  with needed water in a blender or mixie into a fine batter.
  • Allow the batter to ferment for over night or 8 - 9 hrs.


  • Heat the oil add mustard seeds let it crackle, then add channa Dal,urad dal saute well, when it turns golden brown  add curry leaves now switch off the flame. Then pour this tadka over the batter. Add finely chopped onions and add it to batter as such before making paniyaram.
  • Let the consistency be idli batter consistency.
Method to make Guntaponganalu(Paniyaram)

  • Heat a paniyaram pan, when it is hot, add 1/4 tsp of  oil in each shallow.Then take a ladle of batter and  fill each shallow with 3/4th of batter.Cook in moderate flame.
 

  • When you get holes in  a paniyaram(gunta ponganalu) , it got cooked, so now you can flip a paniyaram, when it turns golden brown at the edges, and both sides are well  cooked  you can remove it from pan.
  • It serves very well with coconut chutney and idli milagai podi. 
 Notes
  •  To flip you can  use spoon or knife or paniyaram stick.
  •  Let the consistency be idli batter consistency.
  • Always cook in moderate flame.
  • if you are grinding in mixie first grind the cooked rice, then add raw rice for easy grinding.
  • i used kodo millet, you can replace it with foxtail millet or barnyard millets, or little millet.



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