Jowar / White Millet Kuzhi Paniyaram ( வெள்ளை சோளம் குழி பணியாரம் )

Jowar / White Millet Kuzhi Paniyaram 

( வெள்ளை சோளம் குழி பணியாரம் )

Ingredients:
White Millet ( வெள்ளை சோளம் ) - 2 cup
Urad Dhal ( உளுந்தம்பருப்பு )  - 1/2 cup
Fenugreek ( வெந்தயம் )  - 1 tsp

                        For Sweet Paniyaram ( இனிப்பு பணியாரம் )

Palm Sugar ( கருப்பட்டி )  - 1 cup (pounded)

For spicy / Savoury paniyaram  ( கார பணியாரம் )

 Mustard seeds ( கடுகு ) - 1 tsp

Broken Urad Dhal ( உடைத்த உளுந்தம்பருப்பு) - 1tsp

Channa Dhal ( கடலை பருப்பு )  -  1tbsp

Dry Red Chili ( மிளகாய் வற்றல் )  -  2 ( halved)

Curry Leaves ( கறிவேப்பிலை ) - 1 twig

Small Onions ( சின்ன வெங்காயம்) - 10 nos.

Steps:

1) Preparation:

Add fenugreek to Urad Dhal and soak for an hour. Soak Millet separately. 

Grind Urad dhal first in a wet grinder, followed by the soaked millet. 

 Mix well adding 1 tsp of salt.

Let it ferment for 8 to 9  hrs.

Mix the batter well, separate into 2 portions.

Melt the pounded palm sugar in 1/4 cup of water.

Strain to remove impurities and boil well.

Add the syrup to one portion of the batter , mix well, for sweet paniyaram.

Peel and fine slice the small onions.

Heat a tablespoon of oil, as it smokes add the mustard, urad dhal, chilies and curry leaves.

Toss in the sliced onions. Saute for a minute or two. 

Add this seasoning to the second portion of the batter for savoury dish.Add half a teaspoon of salt as only half of required salt was added in the original batter. ( so that the sweet portion does not become salty )

Cooking:

Paniyaram pan is a special pan with multiple small fissures. Usually cast Iron  or stone griddle ( கல் சட்டி) is used.

Now a days, stainless steel and non-stick pans have replaced them.

Heat the pan, grease with generous amount of oil for the first batch.

When it is hot enough, pour the batter until 3/4 of the groove. 

Add oil around each paniyaram. Cook on low-medium fire for 2 to 3 minutes or until done. The corners will be crisp and light brown in color.

Using a steel skewer  turn the paniyaram, cook on the other side for 2 to 3 minutes. Transfer to serving plate and add drops of ghee on each of the paniyaram for an enhanced flavor.

Repeat the same with the spicy batter. 

Coconut chutney and tomato chutney goes well with the spicy paniyaram.

My Notes:

Kuzhi paniyaram is made with appam batter, idli batter where par boiled rice and black lentils are the main ingredients used.

Here I have substituted rice with millet. Recently, health conscious makals are turning to millet for their benefits.

All the forgotten lentils, millets are getting prior place in most modern kitchens  is a sign of healthy change. 

While grinding the urad dhal, use less water( and grind to fluffy consistency.) so that while adding palm syrup the batter doesn't become too thin.

A wet grinder is preferred for best batter. But some may not have and have to settle with blender / mixie. 

There is definitely a difference in texture of the paniyaram, softer with the usage of  former machine than the latter. To balance and get softer paniyaram (or even for idli), an additional quarter cup or proportionate portion of urad dhal is used to make the batter.

I have noticed that the paniyaram made with jowar stays soft inside even after leaving at room temperature for sometime.