Sirudhanya Paniyaram / Kara Paniyaram with Millet

Jump to Recipe Print Recipe

Sirudhanya Paniyaram is a tasty and healthy breakfast/dinner. It is made with Kodo millet (varagu), urad dal, poha, and fenugreek seeds, along with the seasoning of onion, carrot, green chilis, and chanadal.

You can use white rice/red rice/brown rice/idli rava on behalf of millet, and you can add more vegetables like potato, peas, beans, cauliflower, broccoli, etc.,

Other varieties – millet idli/dosa, millet biriyani, millet adai, millet curd rice, sirudhanya bisibelebath, sirudhanya payasam, sirudhanya upma, sirudhanya vadai

Print
Sirudhanya Paniyaram / Kara Paniyaram with Millet
Prep Time
15 hrs
Cook Time
10 mins
Total Time
15 hrs 10 mins
 
Course: Main Course
Cuisine: Indian
Author: Sivagami Meganathan
Ingredients
  • 1 cup Millet
  • 1/4 cup Urad dal
  • 1/4 cup Poha
  • 1 tsp Fenugreek seeds
  • Salt as needed
For Seasoning
  • 2 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1 tsp Chana dal
  • 2 Green chilis
  • 1 Carrot
  • 1 Onion
  • Few Curry leaves
Instructions

  1. In a bowl add millet, urad dal, poha, and fenugreek seeds.

  2. Wash and soak for 4-6 hours.
  3. Once done, add it in the mixer jar or wet grinder, make it as a smooth batter.
  4. Add required salt and combine well.
  5. Ferment for 8 hours/overnight.
  6. Heat oil in a pan, add mustard seeds and allow it to crackle.
  7. Add curry leaves and chana dal.
  8. Add chopped green chilis.
  9. Add chopped onion cook till it becomes translucent.
  10. Add chopped carrots and cook for few minutes and turn off the flame.
  11. Meanwhile, Heat and grease paniyaram pan.

  12. Add the seasoning mixture with the millet batter.

  13. Combine well.
  14. Pour batter on each cavity one by one.

  15. Flip the paniyaram to another side with a spoon until it is fully cooked.

  16. Serve hot with coconut chutney.   

Step by Step Pictures

Method

1. In a bowl add millet, urad dal, poha, and fenugreek seeds.

2. Wash and soak for 4-6 hours.

3. Once done, add it in the mixer jar or wet grinder, make it as a smooth batter.

4. Add required salt and combine well.

5. Ferment for 8 hours/overnight.

6. Heat oil in a pan, add mustard seeds and allow it to crackle.

7. Add curry leaves and chana dal.

8. Add chopped green chilis.

9. Add chopped onion cook till it becomes translucent.

10. Add chopped carrots and cook for few minutes and turn off the flame.

11. Meanwhile, Heat and grease paniyaram pan.

12. Add the seasoning mixture with the millet batter.

13. Combine well.

14. Pour batter on each cavity one by one.

15. Flip the paniyaram to another side with a spoon until it is fully cooked. Serve hot with coconut chutney.

 

 

Leave a Reply