3 Mar 2015

Chettinadu Thinai Kaara Paniyaram

Recipe :

Chettinadu Thinai Arisi Kaara Paniyaram -Healthy Breakfast Recipe

Prep Time: 10 minutes
Cook time: 20 minutes
Recipe Cuisine: Tamilnadu
Recipe Category: Breakfast, Snack
Serves: 4 persons

Ingredients :

Paniyaram Batter - 3 cups
Mustard Seeds - 1/4 tsp
Urad Dal - 1 tsp
Kadalai Paruppu \ Bengal Gram - 1 tbsp
Shallots - 1/4 tsp
Green Chilli - 1 no (finely chopped)
Coriander Leaves - 1 hand (finely chopped)
Salt to Taste.

For Thinai Paniyaram Batter : (required 3 cups)

Thinai Arisi \ Foxtail Millet - 1 cup
Idly Arisi \ Pulungal Arisi \ Boiled Rice- 1 cup
Ulundu \ Urad Dal - 1/4 cup
Vendayam \ Fenugreek - 2 tsp

Method :

Steps To Make The Thinai Paniyaram Batter :

  • Wash and soak the thinai arisi and idly rice for 2 hours with enough water. Similarly soak the ulundu \ urad dal and vendayam \ fenugreek for separately.
  • Using wet grinder, first grind the ulundu and vendayam into fine paste with half a cup of water. (Image 2 and 3)
  • Then again grind with the thinai arisi and pulungal arisi into fine paste with a cup of water (+ or -). (Image 4 and 5)
  • Also add little salt in between.
  • If the batter is too thick, add some water and mix well. Also the batter consistency is similar to light ribbon stage. (Image 6)
  • To ferment, transfer the batter into a bowl and set in a warm place for 8 to 10hours. (Image 7)
  • After ferment, the batter will rise well and you can see tiny bubbles, keep aside. (Image 8)

Steps To Make The Thinai Kara Paniyaram :

  • Temper the mustard seeds in a hot oil, after splutter stir in the urad dal and bengal gram til golden color. (Image 9)
  • Add in the shallots, green chilli and curry leaves, saute until the onion turn translucent. (Image 10)
  • Stir in the coconut and coriander leaves one by one and remove from the flame. (Image 11 and 12)
  • Take a 3cups of fermented batter, mix with prepared onion-coconut mixture and keep aside. (Image 13 and 14)
  • To make the paniyaram, heat oil in a kuzhi paniyaram pan. (Image 15)
  • Pour required batter in the paniyaram and cook over medium flame. (Image 16)
  • When the side turn golden color, turn and cook til done. (Image 18)
  • Take out the paniyaram and place them on the kitchen towel to absorb excess oil and ready to serve. (Image 18 and 19)
  • Do the same for the remaining batter.
Serving Suggestion : Serve the Chettinadu thinai kaara paniyaram with sambar, chutney and kara chutney.


Priya Srinivasan - I Camp in My Kitchen said...

hi nice recipe
but thinai/foxtail millet and quinoa are totally different.


Hi I camp in amy kitchen, I wrongly mentioned, Just I changed... Thank U very much :)

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