Paniyaram are ball shaped dumplings made with fermented batter. They are known by different names paddu, gundu pongala, guliyappa etc. In this recipe I have used whole jowar grains and fenugreek/vendhayam seeds as main ingredients. Fenugreek seeds are rich in vitamins such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6, and C, and are a rich storehouse of many minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium. Fenugreek leaves are a rich source of vitamin K as well. Both Jowar and fenugreek seeds are rich in fibre which helps for proper digestion, weight loss and controlling sugar.
Ingredients:
- 2 Cups Whole Jowar Grains
- 2 Tbsp Fenugreek Seeds
- 1 Tbsp Sago/Sabudana
- 1 Tbsp Urad Dal
- 1.5 Tsp Salt
- 1/2 Cup Finely Chopped Onion
- 1/4 Cup Finely Chopped Coriander Leaves
- 1 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Urad Dal
- 5 Finely Chopped Green Chillies
- 1Spring Curry Leaves
- 1/4 Tsp Asafoetida Powder
Directions:
- Wash and soak jowar and sabudana together for 6 hours. Wash and soak fenugreek seeds and urad dal for 6 hours.
- Grind fenugreek seeds to a fine batter. Remove. Next grind jowar to a fine batter. Mix both batters well, add salt and ferment overnight or 8 hours.
- Do tadka and add it to the fermented batter. Add onions and coriander leaves. Give a good mix.
- Heat a Paniyaram pan, pour a few drops of oil in each depression then and pour batter. Cover and cook on medium heat. Once the bottom turns slightly brown and crisp flip and cook the other side also.
- Yummy oaniyarams are ready. Serve with Coconut chutney or sambar.
Note:
- Other millets like Kodo, Little, Barnyard, Foxtail can also be used for this recipe.
- Veggies like grated carrot, beetroot, cabbage, spinach can also be added to make the dish more healthy.
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