Millet sweet paniyaram recipe with kodo millet, varagu in tamil. Perfect for evening snack or sweet cravings. A quick video, step by step detailed pictures.
My very first post with millet was paniyaram back in 2014. It was with thinai (fox tail millet). I wanted to make savory paniyaram with the varagu that was lying in pantry to be finished. Some how craved for sweet ones that amma makes with regular rice. The vendhayam and toor dal added to the paniyaram smells really good. It is the best I like about those. You can soak in the morning, grind in the afternoon and make for snack or dinner. Perfect right?
I have loads of naatu sakkarai too, so I am using it in this. Adding banana ensures softness. You can use regular jaggery too. Just replace same amount of well powdered jaggery. You can melt with very little water and make syrup to eliminate the impurities. You can even add some grated coconut for added softness and flavour. Check out my other millet recipes
Millet sweet paniyaram recipe
Ingredients
- 1 cup kodo millet
- 1 banana
- 1 cup naatu sakkarai
- country sugar
- 2 tbsp urad dal
- 1 tsp toor dal
- 1/4 tsp fenugreek seeds
- 1 pinch cooking soda
- 1/4 tsp salt
- 1 cardamom
- Ghee/ oil as needed
Instructions
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Wash millet well by rubbing atleast 5 times to get rid of the impurities. Soak with urad dal, toor dal, methi seeds for 3 hours.
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Drain water and grind without much water (little water retained after draining is enough) to a smooth paste.
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Add mashed banana, naatu sakkarai and cardamom. Blend to combine.
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Transfer to a bowl and set aside for minimum 5 hrs.
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Before making, add salt, cooking soda and mix well.
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Heat paniyaram pan (appe pan) with ghee or sesame oil and fill with the batter. Cook covered for 2 mins.
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Flip and cook another 2 mins in medium flame. Smear with more ghee or oil for crispy results. Enjoy hot.
Video
Notes
- Millet have impurities so make sure to wash well by rubbing.
- Do not ferment until it gets sour.
- Adding banana and cooking soda ensures softness.
- Do not add excess water as it will make batter watery. Add wheat flour in case it becomes watery.
- Adding enough ghee or oil is needed for best results.
- Grated coconut can be added about 2 tbsp in the batter.
Millet sweet paniyaram method:
- Wash millet well by rubbing atleast 5 times to get rid of the impurities. Soak with urad dal, toor dal, methi seeds for 3 hours.
- Drain water and grind without much water (little water retained after draining is enough) to a smooth paste.
- Add mashed banana, naatu sakkarai and cardamom. Blend to combine.
- Transfer to a bowl and set aside for minimum 5 hrs.
- Before making, add salt, cooking soda and mix well. Heat paniyaram pan (appe pan) with ghee or sesame oil and fill with the batter.
- Cook covered for 2 mins.
- Flip and cook another 2 mins in medium flame. Smear with more ghee or oil for crispy results. Enjoy hot.
Enjoy hot. I love it even if it gets cold, it smells really good.
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