Kambu Kara Kuzhipaniyaram / Pearl Millet Paniyaram / கம்பு கார பணியாரம்

Kuzhipaniyaram is a traditional South Indian breakfast / snack variety.  This can be made either sweet or spicy.  What I have given here is the spicy version using pearl millet (gluten free grain)  which is easily digestible and a highly nutritious cereal.

Thanks to my friend Kalaimathy Panneerselvam from whom I learnt this.

Ingredients:

Pearl Millet / Kambu – ½ cup
Idli Rice – 1 cup
Urad dhal – ¼ cup
Fenugreek seeds – ½ tsp
Salt – to taste 

For Seasoning:

Jeera (cumin seeds) - ½ tsp
Mustard seeds - 1 tsp
Small onion - 10 (finely chopped)
Green chillies - 1 or 2 (Chopped)
Curry leaves - 1 or 2 sprigs (finely chopped)
Grated coconut - 1 tbsp (optional)

Directions:

Wash pearl millet / kambu, rice, urad dhal and fenugreek seeds separately to get grid of stones or dirt.

Soak all of them (rice, kambu, urad dhal and fenugreek seeds) together in water for about 4 hours. And grind them to fine paste.

Transfer it to a separate container; add salt and mix well. Allow to ferment for about 8 to 10 hours or overnight.

Heat oil in a kadai; add mustard seeds and jeera. 

After it crackles, add chopped onions, green chillies and curry leaves. Fry till onions become translucent.

Once it is done; add the seasoning mixture and grated coconut into the fermented batter. Give it a mix.

Heat the kuzhipaniyaram pan; add 1 to 2 tsp oil or ghee into each hole. 

Pour batter in all the holes and allow to cook in medium flame. Turn on the other side using a tooth pick or a stick. Allow to cook till both sides turn golden brown.

Remove  from pan and serve hot with any spicy chutney (Tomato garlic chutney) or sambar.

Also try my other Kambu / Pearl millet delicacies linked below: 

kambu dosa
Kambu Sadam (Pearl Millet Rice) / Kambu Koozh (Pearl Millet Porridge)