Kodo millet is an annual grain which grows up to the height of approximately 4 to 5 feet.
Kodo millet is a nutritious grain and very good substitute of normal rice and wheat. This grain varies in colour from light red to dark grey.
It is a great substitute for people who are allergic to/want to avoid gluten.
It is rich in vitamins, folic acid and minerals like calcium, zinc and magnesium.
Preparation Time:-
For soaking:- 4 hours
For fermentation:- 2 hours
For chopping:- 15 minutes
For cooking:-20 minutes
Serves:-4
Recipe type :-snacks
South indian
Ingredients:-
- Kodo millets 2 cup
- Samak rice 1 cup
- Dhuli urad Dal 1/2cup
- Semolina 2tbsp
- Salt as per taste
- Grated beetroot 1/2cup
- Fresh green peas 1cup
- Chopped ginger 1tbsp
- Chopped green chili 1tbsp
- Chopped coriander
- Chopped beans 1/2 cup
- Curd 1/2 cup
- Red chili powder 1tsp
- Oil
For tampering:-
- Oil 1tsp
- Mustard seeds 1tbsp
- Chopped curry leaves 1tbsp
- Chana dal 1tsp
- Chopped dry red chili 1tsp
For serving:-
Coconut chutney
Recipe procedure:-
- First we need to soak kodo millets, urad dal and samak rice For 4 hours.
- Now drain the water and make a fine paste.
- Crush the green peas. Dry roast the Semolina.
- Now mix salt, green chili, coriander, ginger, chopped beans, peas, beetroot red chili powder, curd, Semolina and oil, mix it well keep aside for 2 hours.
- Heat a tadka pan add 1tsp oil, add mustard seeds curry leaves, chana dal and red chili switch off the gas pour the tadka in the prepared mixture.
- Heat paniyaram pan over medium heat and freeze each dent with a little oil. Pour a ladleful of batter in each dent, drizzle oil over and cook for 4 to 5 minutes or till the underside is done.
- Open the lid and turn over using a wooden spoon and drizzle little oil and continue to cook for 4to 5minutes or until both sides are evenly cooked.
- Prepare more paniyaram similarly.
- Serve hot with chutney.
Recipe Notes:-
- You can skip the Semolina.
- Add more vegetables as per your choice.
- You can also add some grated coconut.
- You can make uttapam with the same batter.
