To start making Foxtail and Jowar Millet Paniyaram recipe, soak the grains in water for at least 8 hours. Add little water and grind it into a smooth paste. The batter should not be too thin either. Add a teaspoon of soda water and salt and set aside.
Heat a pan with oil, add mustard seeds and urad dal and let it sputter for a few seconds.
Add chopped curry leaves and make them crackle, add ginger, garlic and fry until soft.
Once done, add the onions and sauté until they turn translucent. Turn off the heat and add coriander leaves and coconut and stir.
Add the sautéed onion mixture to the batter, stir well, check for salt and get ready to cook.
Heat the Paniyaram pan over medium-low flame.
Pour 1 teaspoon ghee into each cavity of the pan. Spoon the millet and Jowar Paniyaram batter into the cavity. Don't fill it full, but only 3/4 full.
Cover the pan and cook over medium-low heat for about 3 to 4 minutes until the top of the paniyaram is steamed. Once the top looks steamed, flip the Paniyarams over to the other side and cook (without the lid on) until golden brown.
Once each Paniyaram is cooked, remove from the pan and pour another batch of batter and proceed in a similar manner.
Combine Foxtail and Jowar Millet Paniyaram Recipe with Coconut Chutney or Tomato Onion Chutney breakfast.
