200 gms of Kodo Millet/Varagu Arisi/Quinoa
50 gms of Whole Urad Dhal
4-6 nos of green chillies
2 Tbsp of grated ginger
1/2 Cup of Grated fresh coconut
2 Tbsp of Chopped coriander leaves
2 Tbsp of chopped Curry leaves
1 Tbsp of gingelly oil/Nalla Ennai
1 Tsp of Mustard seeds
1 Tbsp of Urad Dhal
1 Tbsp of Channa dal(Optional)
A pinch of Hing/Asafoetida
15-20 nos of small onions chopped finely
Wash the millet atleast 3-4 times thoroughly to get rid of the impurities.
Wash the urad dhal too.
Soak both kodo millet/Varagu arisi along with urad dhal in water for about 2 hours.
After 2 hours drain the water and keep it aside.
In a mixie add chillies,coconut and ginger and grind it first.If u are using wet grinder u can add all the items at a time.Since I used a mixie to grind the items I first grinded the chilli,coconut,ginger..
Then to the mixture add the millet-dal mixture and grind it into smooth paste.
Add salt and mix it.
Allow it to ferment .It will take atleast 6 hours.
If u don't want to ferment and u want to use it immediately then add sour buttermilk for grinding instead of water.
I allowed it to ferment for 6-7 hours.The batter should not be very thick or very thin.It should be little thicker than the dosa batter.
Chop the small onions and keep it aside.
Heat a pan.Add oil and heat it.
Add mustard seeds and leave it to splutter.Then add urad dhal and channa dhal.
Then add chopped onions and saute well.
Leave the contents to cool and then add them to the batter.
Mix well and then add chopped coriander leaves and curry leaves .Mix well.
Heat the paniyaram pan.
If it is not a non stick pan then add few drops of oil in each kuzhi/hole
Cook well so that the inner part gets cooked .Heat it in medium flame.
Serve it hot with a Kara Chutney/Coconut chutney
If u want to use it immediately after grinding without fermentation then add sour buttermilk and grind the mixture.
Adding lots of onions will enhance the taste of the dish.
U can add green leaves/Keerai too to make it more healthy
u can use red chillies while tempering if u want it to be more spicier.
Use the batter after adding the tempering immediately.Or else the channa dal that we had added gets soaked and will not taste good.
Don't add too much of urad dhal too.The shape will not come good.
U can also make small dosas from the batter.
Cook them in medium flame So that the inner part of the paniyaram gets cooked well.
U can add chopped cashewnuts too while tempering.
with inputs from CooknDine....: Millets Masala Paniyaram/Varaguarisi Masala Paniyaram