Kodo Millet Paniyaram To Break Your Fast With, This Shivratri

By Devi Poojari

Soothing to the stomach and easy to digest, kodo millet or varagu is a gluten-free, nutrition-loaded dish to eat, while recovering from a fast.

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 grains and lentils and soak them along with the poha and fenugreek seeds, for six hours.

METHOD

Drain and grind everything into a paste and add water to resemble the consistency of a thick batter.

METHOD

Rest the batter for eight hours or overnight and allow it to rise.

METHOD

When ready, add the vegetables, minced ginger-garlic and sesame seeds along with some salt to season.

METHOD

If the batter seems too thick, add a bit of water to make it pourable into paniyaram moulds.

METHOD

Heat some oil in a paniyaram kuzhi and spoon in the batter and cook on a medium-high heat for 3-4 minutes on each side.

METHOD

Remove once browned on all sides and serve with sambar and chutney.