Vellai Paniyaram

Ingredients:

• 1/2 Cup Kodo/Varagu Millet
• 1/2 Cup Kodo/Varagu Millet
• 1/2 Cup Kodo/Varagu Millet
•  2 Tbsp Urad dal
• 1/2 Tsp methi seeds
• 1/4 Tsp (Country) Sugar
• 1/4 Tsp (Country) Sugar
• 1/4 Tsp (Country) Sugar
• 1/4 Tsp Salt
• 1/4 Tsp Salt
• 1/4 Tsp Salt
• 2 Tbsp Milk

• 8 Tsp Sesame Oil
• 8 Tsp Sesame Oil
• 8 Tsp Sesame Oil
• 250 Grams Shallots or chopped onion
• 250 Grams Tomatoes
• A marble size tamarind
• 6 Red Chillies
• 1/2 Tsp Salt
• 1/2 Tsp Salt
• 1/2 Tsp Salt
• 1/4 Tsp Asafoetida

Directions:

1. Wash and soak millet, dal and methi seeds for 3 hours. Drain.
2. Grind to a smooth batter adding just 2 tbsp of water.
3. Add salt and sugar. Mix well. Keep aside for an hour.
4. Just before making paniyarams add milk. It should be thick dosa batter consitency.
5. Heat oil in a pan. Once it is hot, pour a shallow ladle full of batter in the oil.
6. Reduce heat immediately.
7. Once it puffs up,  flip and cook the other side for a few seconds.
8. Remove and  and drain it on a paper towel.
9. Serve with Kaara chutney.

1. In a 2 Ltr Pressure cooker add Oil.
2. Spread onions as a second layer followed by tomatoes.
3. Add chillies, tamarind, salt, asafoetida.
4. Cook for 2 Whistles on medium heat.
5. Open after pressure settles down. Blend to a fine paste and season with a tsp of mustard seeds, urad dal and curry leaves.

Note:

1. The consistency of the batter is very important. It should not be too thick or too thin. Add water and milk little by little.