Kuthiraivaali/Barnyard millet kuzhipaniyaram:

Nowadays we are very lucky to use all millet varieties in our regular menu, becomes fashionable too, we have plenty of  exciting millet recipes to share and stay healthy in this fast moving world. Millet recipes can be prepared easily, mouth watering recipes with simple ingredients,less time and  minimal  effort.

Kuthiravalli kuzhipaniyaram is an extremely soft and delicious tiff-en item , this can be packed for lunch, also it remains the same as while packing. Same  kuzhipaniyaram batter can be used for crispy dosa too.

Barnyard millet is an important crop. It is a fair source of protein,which is highly digestible and is an excellent source of dietary fibre with good amounts of soluble and insoluble fractions. The carbohydrate content is low and slowly digestible, which makes the Barnyard millet a nature’s gift for the modern mankind who is engaged in sedentary activities.

Ingredients-1:

Kuthiraivaali(Barnyard millet) – 1 1/2 cup

Idly rice-1 cup

Urad dal-1/2 cup

Methi seeds-1 tsp

To temper:

Oil-2 tsp

Mustard-1 tsp

Cumni seeds-1/2 tsp

Urad dal-1 tsp

To saute:

Onion-2 chopped

Green chilli-3 chopped

Curry leaves and Coriander leaves-1 tist full chopped

Coconut-2 tbsp

Method:

1. Wash and soak all the above Ingredients -1 for 2 to 3 hours ,grind to a smooth paste, transfer to a vessel add salt and beat the batter with your hand, to get  mixed well.

2.Allow it to ferment overnight,or 6 to 8 hours.

3.Heat a wok in medium flame,with 2 tsp of oil, season it with above mentioned “To temper” ingredients,add chopped Onion,green chilli and curry leaves saute for 2 minutes, add grated coconut stir for a while and switch off,transfer the sautéed ingredients to the fermented batter, mix well.

 

4.Heat Kuzhipaniyaram pan smear some oil, pour the batter,allow it to cook till the edges become slightly brown,turn and cook the other side for a minute or two serve this delicious paniyaram with the side dish from your repertoire. to match with.