Foxtail Millet Paniyaram /Appe (South Indian Breakfast)

          Check out my version of Paniyaram / Appe made of Foxtail Millet that are very crispy from the outside and yummy in taste. Healthy and nutritious, they are diabetic friendly too. 

          Serve them for breakfast along with coconut chutney and sambar. They can also be relished as a tea-time snack / appetizer with some mayonnaise or tomato ketchup. It tastes awesome. 

         These Paniyarams are actually a snack on the go which can be dished out in a jiffy. They are quite filling and is a great kitty party / kids recipe too. So check out the step by step pictorial recipe to prepare it.

            Paniyaram / Kuzhi Paniyaram is a traditional South Indian breakfast, most popular in Tamil Nadu. In simple words they are fried idli or dumplings typically made of any leftover idli / dosa batter. They are prepared in a special mould called chatti. 

Ingredients - 

• 1 cup foxtail millet
• 1/2 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 3 tbsp. coriander leaves, chopped
• salt to taste
• 1 tsp. red chili flakes
• 1 tsp. coriander powder
• 1 tsp. flaxseed (opt)

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the paniyaram chatti
• coconut chutney & sambar to serve

          Soak the millet, lentil and fenugreek seeds overnight or for 4-5 hours. 

          Grind to a slightly coarse paste. Adjust the consistency. Cover and keep aside overnight to ferment. 

          To the batter, add rest of the ingredients and mix well.

          For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, uard dal and curry leaves. Sauté for a few seconds and pour this tempering into the batter and mix well.

          Heat a Paniyaram Chatti and grease well. Drop spoonful of the prepared batter in it and cook, covered on a low flame for 4-5 minutes or till one side is done.

          Flip it over and cook the other side too. Make similar Paniyarams with the remaining batter and serve them hot with coconut chutney and sambar.

                       Soak the millet, lentil & fenugreek seeds overnight or for 4-5 hours.

   Grind to a slightly coarse paste. Adjust the consistency. Cover & keep 

aside overnight to ferment. 

                                 To the batter, add rest of the ingredients and mix well.

                      For the tempering, heat oil in a pan & temper with mustard seeds. After

                      it stops spluttering, add asafoetida, uard dal &curry leaves. Sauté for a 

                      few seconds.

                                  Pour this tempering into the batter and mix well.

  

                       Heat a paniyaram chatti & grease well. Drop spoonful of the batter in it

                       & cook, covered on a low flame for 4-5 minutes or till one side is done.

                                  Flip it over & cook the other side too. 

                                  Serve them hot with coconut chutney and sambar.