Kala Chana Paniyaram

Ingredients:

• 2 Cups Kodo Millet
• 2 Cups Kodo Millet
• 2 Cups Kodo Millet
• 1/2 Cup Soaked and sprouted Black Chana
• 1/2 Cup Poha
• 1/2 Cup Poha
• 1/2 Cup Poha
• 1 Tsp Fenugreek Seeds
• 1.75 Tsp Salt
• 1.75 Tsp Salt
• 1.75 Tsp Salt
• Oil for making Paniyaram
• Oil for making Paniyaram
• Oil for making Paniyaram

• 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

Directions:

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.

Note:

• 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 .