I am trying different recipes with millets and this one is definetely wort to give a try and no one will know you have added millets.
Ingredients:
Kurhirai Vali / barnyard millet - 1 cup
Idli rice - 1/4 cup
Urid dhal - 1/4 cup
Fenugreek - 1/3 tsp
To temper :
Oil - 1 tsp
Mustard - 1/2 tsp
Urid dhal 1/2 tsp
Curry leaves little
Onion 1/2 finely chopped
Green chilly 1 finely chopped
Method:
Soak millet, rice, urid dhal and fenugreek altogether for 4 hrs.
Grind them to a fine batter. I used wet grinder.
Add needed salt and let it ferment overnight or 8 hrs or until it's fermented.
Heat a pan and add oil and once it's hot add the mustard seeds and Urid dhal.
Once they splitter add onion , chilly and curry leaves and sauté well. Add a pinch of salt just enough for onions .
Mix them to the fermented batter .
Heat the paniyaram pan. Once hot add oil to all the holes and add a spoon full of batter to each hole.
Sizzle oil cover and cook for few few minutes on both sides .
Serve hot with spicy chutney.
You can add finely shopped vegetables of your choice to this batter. But I didn't add this time .
