Kambu Paniyaram
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.
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.