Wednesday, July 20, 2011

Bajra Paniyaram


1 cup broken bajra/pearl millet/kambu
1/3 cup blackgram dal (urad dal)
Salt to taste
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Few curry leaves
Finely chopped coriander leaves
2 small onions chopped
1/2 tsp ginger paste

Soak the broken bajra in warm water for an hour. Soak the blackgram dal and fenugreek seeds seperately for 1/2 hour. Grind the dal first till smooth paste and then add the soaked bajra. Grind for a few minutes. Add salt and mix well. Ferment for 6-8 hours.

Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, put in the curry leaves and add it to the batter. Add ginger paste, chopped onions and coriander leaves. Mix well.

Heat the paniyaram pan and put it some drops of oil in each hole. Pour batter in the holes and cook on medium flame. When it starts getting brown, turn it over and cook on other side as well.

Serve hot with chutney/sambar of your choice.
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