Kodo Millet Paniyaram

Below recipe by Culinary Aromas

Ingredients

• 2 cups millet dosa/idli batter

• ½ cup poha (preferably thick) / flattened rice

• ¼ beetroot

• 1 tbsp oil

• 1 carrot

• 1/2 medium sized onion

• Few curry leaves

• 1 tsp mustard

• ¼ tsp hing

• ¼ cup boiled green peas (or frozen peas)

• ½ tsp salt

1 cup = 250 ml or 128 gms

Instructions

• Take 2 cups of the kodo millet batter or any dosa/idli batter of your choice. Fresh or sour. I usually make this when my dosa/idli batter gets a little sour.

• Soak poha (aka flattened rice) with just enough water for 10min. Boil beetroot and keep ready. Once the poha soft, blend it with boiled beetroot.

• Grate carrot and chop onions and curry leaves finely.

• In a pan, warm 1 tbsp oil. Add mustard and hing (Asafoetida).

• When mustard splutters, add chopped curry leaves and onions.

• Then add grated carrot and peas. If taking fresh peas, boil it for 2 whistles. Frozen can be used directly.

• Add ½ tsp salt.

• Sauté and cook for 5 -10 minutes. Until onions are translucent.

• Let the mixture cool before adding it to batter.

• To the batter, add the blended poha beetroot paste, add the sautéd veggies.

• Mix everything well

• To a paniyaram pan, add a drop of oil to all the holes.

• Add 1 tbsp batter. Cook on low to medium flame by flipping using a chopstick/spoon in between until browned well. This ensures the inside gets cooked well.

• Serve with peanut or coconut chutney. Spicier the better :-)