Pearl Millet (Bajra) Paniyaram
Description
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)
- ½ cup yogurt
- 1 – 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)
- 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.
Note
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.