Kodo millet or varagu, is a tiny cereal that is a native crop to India. Considered as one of the five key staple millets consumed in the country, it is a powerhouse of fibre, nutrients as well as gluten-free and easy to digest. Ancient Ayurvedic science mentions kodo millet as a grain that is light on the body and prized for its medical properties. Along with balancing and regulating body heat and being great for diabetics, kodo millet is also great to consume when you must nourish yourself after long periods of fasting, during a time like Shivratri.
This kodo millet paniyaram takes the gut-friendly technique of fermentation one step ahead by being packed with all the essential nutrients a body needs when replenishing from fasting. This recipe makes about 12-15 paniyarams and taste quite amazing on their own or with some sambar and coconut chutney. You could swap the vegetables and add any of your choice or just skip them altogether, if preferred that way.
Ingredients
- ½ cup kodo millet
- ¼ cup urad dal
- ½ cup rice
- 2 teaspoons poha
- 1 teaspoon fenugreek seeds
- 1 cup water
- ¼ cup boiled peas
- ¼ cup carrots, finely chopped
- 3 garlic cloves, minced
- 1 inch piece ginger, minced
- 1 tablespoon sesame seeds
- ¼ cup vegetable oil
- Salt to taste
Method
- Wash the kodo millet, urad dal and rice with plenty of water, until it runs clear and soak in some water along with the poha and fenugreek seeds, for a minimum of six hours. Once drained, grind everything into a smooth paste that resembles the consistency of a thick dosa batter. Add a bit of water if you wish for a slightly thinner consistency.
- Rest the batter for eight hours or overnight and allow it to rise a little bit. Using a ladle, stir the batter once over to release any trapped air. Add the boiled peas, chopped carrots, minced ginger-garlic and some salt to season.
- If your batter feels thicker than pourable consistency, adding a couple of tablespoons of water will help thin it. Meanwhile, heat your paniyaram kuzhi and pour some oil into each of the cavities. Once hot, spoon some batter into each mould and cook on each side for 3-4 minutes.
- Once the paniyaram has browned all over, remove and serve hot with some sambar and coconut chutney.
Note: You can make the batter ahead of time and store it in the fridge, to make it for breakfast or a packed lunchbox the next day.