Pearl Millet (Bajra) Paniyaram
A healthy and delicious South Indian breakfast made with fermented pearl millet batter, cooked in a special pan to crispy perfection.
Ingredients:
- 1 cup pearl millet flour (bajra flour)
- ½ cup semolina (rava) (optional)
- ½ cup yogurt
- 1 – 1 ½ cups water
- 1 medium onion, finely chopped
- 1 small carrot, grated
- ½ cup chopped fresh coriander leaves
- 1 green chili, chopped (optional)
- 1 tsp salt (or to taste)
- 1 tsp fruit salt (Eno) or baking soda
- Oil for greasing the pan
Instructions:
- Make the batter: In a large bowl, combine the pearl millet flour, semolina (if using), yogurt, and ¾ cup of water. Whisk well to remove any lumps. Cover the batter and let it ferment for at least 20 minutes, or up to an hour.
- Prepare the fillings (optional): While the batter ferments, finely chop the onion, grate the carrot, and chop the coriander leaves and green chili (if using).
- Adjust the batter: After fermentation, the batter should be thick and slightly bubbly. If it’s too thick, add a little more water, one tablespoon at a time, until it reaches a pouring consistency like thick pancake batter. Add the chopped onion, grated carrot, coriander leaves, green chili (if using), and salt. Mix well to combine.
- Heat the paniyaram pan: Heat a paniyaram pan (a special pan with round or spherical molds) over medium heat. Add a few drops of oil to each mold and grease them lightly.
- Cook the paniyaram: Once the pan is hot, pour the batter into each mold, filling them ¾ full. Cover the pan and cook for 3-4 minutes, or until the bottoms are golden brown.
- Flip and cook again: Using a spoon or a toothpick, carefully flip each paniyaram. Cover the pan again and cook for another 2-3 minutes, or until golden brown and cooked through.
- Serve hot: Remove the paniyaram from the pan and serve them hot with your favorite chutney or sambar.
Tips:
- For a fluffier paniyaram, you can add a pinch of baking soda along with the fruit salt. However, the fermentation process should create enough fluffiness.
- You can adjust the amount of green chili according to your spice preference.
- Leftover paniyaram can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or toaster oven until warm and crispy.
- Feel free to experiment with other vegetables like chopped green beans, peas, or grated beetroot in the batter.
Enjoy these delicious and healthy Pearl Millet Paniyaram