Thinai kuzhi paniyaram in Tamil – foxtail millet recipe seivathu eppadi

Written by: Kannathal chinniah

Thinai kuzhi paniyaram
Thinai kuzhi paniyaram recipe – foxtail millet recipe

Thinai kuzhi paniyaram  is a yummy snack and breakfast recipe. Enjoy this foxtail millet recipe with tomato chutney. Tamil video recipe is embedded below.

Ingredients

Foxtail millet – 2 cup

Ponni rice ( boiled rice ) – 2 cup

Urad dal – 1/4 cup

To make kuli paniyaram

Chopped onion – 1 cup

Chopped coriander leaves –  1/4 cup

Mustard seed – 1 tbsp


Method

1.  Soak foxtail millet, rice and urad dal for 1 hour. grind them to a fine batter ( use all soaked water to grind them, if need extra, you can add ordinary water ). Add salt.

2. If you want this batter to ferment within 7 to 8 hours, you can speed up the fermentation by adding a ladle of fermented idli or dosa batter. Otherwise let it ferment naturally ( set it rest for 12 hours at room temperature ).

3. Grinding long time will soften the kuzhi paniyaram.

4. After 12 hours – Heat a tbsp of oil in a kadai, add mustard seed, once it starts to crackle saute onion and coriander leaves till the raw smell goes off. Let it cool for room temperature. And add it to the batter.

5. Heat kuli paniyaram kadai, pour a tsp of oil in each mould. Fill the moulds with batter to the 3/4th of its height. Close it with a lid. After a minute flip it to the other side, cook till it turns brown. Masala thinai kuzhi paniyaram is ready to serve with tomato chutney or Coconut ginger chutney


Thinai kuzhi paniyaram recipe – foxtail millet recipePrep time: 60 mins Cook time: 6 hrs 20 mins Total time: 7 hrs 20 minsSummaryThinai kuzhi paniyaram is a yummy snack and breakfast recipe. Enjoy this foxtail millet recipe with tomato chutney.









    Ingredients
  • 1 cup Foxtail millet – 2 cup Ponni rice ( boiled rice ) – 2 cup Urad dal – 1/4 cup , Chopped onion – 1 cup Chopped coriander leaves – 1/4 cup Mustard seed – 1 tbsp
    Directions
  1. 1. Soak foxtail millet, rice and urad dal for 1 hour. grind them to a fine batter ( use all soaked water to grind them, if need extra, you can add ordinary water ). Add salt.

    2. If you want this batter to ferment within 7 to 8 hours, you can speed up the fermentation by adding a ladle of fermented idli or dosa batter. Otherwise let it ferment naturally ( set it rest for 12 hours at room temperature ).

    3. Grinding long time will soften the kuzhi paniyaram.

    4. After 12 hours – Heat a tbsp of oil in a kadai, add mustard seed, once it starts to crackle saute onion and coriander leaves till the raw smell goes off. Let it cool for room temperature. And add it to the batter.

    5. Heat kuli paniyaram kadai, pour a tsp of oil in each mould. Fill the moulds with batter to the 3/4th of its height. Close it with a lid. After a minute flip it to the other side, cook till it turns brown. Thinai kuzhi paniyaram is ready to serve.

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Written by: Kannathal chinniah

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