Kambu Paniyaram (also known as Bajra Paniyaram) is a nutritious and delicious South Indian tiffin made using pearl millet. Kambu (Tamil) or Bajra (Hindi) is a powerhouse of nutrients, making this paniyaram a perfect choice for a healthy breakfast, evening snack, or kids’ lunchbox recipe. This traditional dish combines health and taste in one bite – crispy on the outside, soft and fluffy inside.
If you’re looking for a healthy millet recipe, this soft and crispy paniyaram is a must-try!
🌾 What is Kambu (Bajra)?
Kambu, commonly known as Bajra (Pearl Millet), is one of the oldest cultivated millets in India. It is rich in fiber, iron, protein, and essential minerals. Bajra is widely used in traditional Indian recipes due to its high nutritional value and digestive benefits.
🥣 Why Choose Kambu / Bajra Paniyaram?
✔ Rich in fiber – Supports digestion
✔ Iron-rich – Helps prevent anemia
✔ Gluten-free – Suitable for gluten intolerance
✔ Diabetic-friendly – Low glycemic index
✔ Keeps you full for longer
This recipe is ideal for those following a millet-based diet, weight loss diet, or looking for healthy South Indian breakfast options.
🍽️ Texture & Taste
Kambu Paniyaram has:
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Crispy outer layer
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Soft and fluffy inside
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Mild nutty flavour from bajra
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Perfect balance of spices
It pairs wonderfully with coconut chutney, tomato chutney, or sambar.
💚 Health Benefits of Bajra Paniyaram
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Boosts energy naturally
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Good for heart health
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Supports gut health
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Helps manage blood sugar levels
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Strengthens immunity
Including millets like kambu in your regular diet promotes overall wellness and sustainable eating.
Kambu Paniyaram
Equipment
- 1 Mixie
- 1 Paniyaram pan
Ingredients
- 2 Cups Pearl millet / Bajra
- 1/2 Cup Urad dal
- 1/4 tsp Fenugreek
Instructions
- Wash and soak pearl millet separately for 8 hours.
- Soak urad dal and fenugreek seeds together for 8 hours.
- Grind the soaked urad dal and fenugreek seeds into a thick, smooth batter.
- Grind the soaked pearl millet separately to a smooth consistency.
- Mix both batters together, add salt, and allow it to ferment for 6–8 hours or until fluffy.
- Add chopped onions, curry leaves, green chilies, and grated vegetables (if using).
- Heat a small tadka pan with oil. Splutter mustard seeds.
- Add urad dal and channa dal, sauté until golden.
- Pour this tempering into the batter and mix well. Your Kambu Paniyaram batter is now ready.
- Heat the paniyaram pan and add a teaspoon of oil in each cavity.
- Once hot, pour the batter into each mould.
- Cook on medium flame.
- When cooked ¾ on one side, flip and cook the other side.
- Cook until golden brown and crisp.
- Remove and serve hot.
Notes
Instant Version
You can also prepare an instant Bajra Paniyaram by mixing bajra flour with curd and a pinch of eno for quick fermentation. This is perfect when you don’t have time for soaking and fermenting.INSTRUCTIONS
-
Wash and soak pearl millet separately for 8 hours.
-
Soak urad dal and fenugreek seeds together for 8 hours.
-
Grind the soaked urad dal and fenugreek seeds into a thick, smooth batter.
-
Grind the soaked pearl millet separately to a smooth consistency.
-
Mix both batters together, add salt, and allow it to ferment for 6–8 hours or until fluffy.
-
Add chopped onions, curry leaves, green chillies, and grated vegetables (if using).
-
Heat a small tadka pan with oil.
-
Splutter mustard seeds.
-
Add urad dal and channa dal, sauté until golden.
-
Pour this tempering into the batter and mix well.
- Your Kambu Paniyaram batter is now ready.
-
Heat the paniyaram pan and add a teaspoon of oil in each cavity.
-
Once hot, pour the batter into each mould.
-
Cook on medium flame.
-
When cooked ¾ on one side, flip and cook the other side.
-
Cook until golden brown and crisp.
-
Remove and serve hot.
Note
Instant Version
You can also prepare an instant Bajra Paniyaram by mixing bajra flour with curd and a pinch of eno for quick fermentation. This is perfect when you don’t have time for soaking and fermenting.
