Kala Chana Paniyaram

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Cooks in: 40 Minutes Serves: 6 People

Kuzhi Paniyaram is a popular breakfast dish of Tamilnadu and Karnataka. Generally rice and urad dal are soaked, grounded fermented to make this. I have already posted a variety of paniyaram dishes using millets in various combinations. This recipe is totally a new one probably you might be hearing for the first time! Yes, you read it right! Paniyaram with millet and black chana! They tried out to be absolutely delicious, spongy and crisp from outside. A perfect texture for paniyaram!


Ingredients for Seasoning
  • 1 Tbsp Oil
  • 1 Tbsp Oil
  • 1 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 2 Tsp Urad Dal
  • 2 Tsp Chana Dal
  • 10 Chopped curry Leaves
  • 1/2 Tsp Asafoetida Powder
  • 4 Finely Chopped Green Chillies
  • 2 Tbsp Finely chopped ginger
  • 1/2 Cup Finely Chopped Onion


  1. Wash and soak millet and fenugreek seeds for 5 hours. Drain. Wash and soak poha for 15 minutes.
  2. In a mixie jar add soaked millet, fenugreek seeds, poha and chana and grind it to a fine batter.
  3. Transfer the batter to a wide bowl and allow it to ferment for 8 hours or overnight.
  4. Before making paniyaram, add salt, seasoning and give a good mix. In a pan add oil and do the seasoning. Finally add onions and fry till they become soft.
  5. Transfer this to the batter and mix well.
  6. Make paniyarams using paniyaram pan. Serve with any chutney.


  • Other millets like Proso, Foxtail, Little, Barnyard, Ragi, Jowar, Pearl Millet can be used for this recipe. soak ragi, jowar and bajra longer.
  • Instead of onion, grated carrot, cabbage or beetroot or chopped greens can be added to the batter .

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1 Comment

  1. Paniyaram turned out very well. It was very tasty to be had with a chutney. Kids loved this lipsmacking dish!

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