Jowar flour paniyaram Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine jowar flour, yogurt, finely chopped onions, grated carrots, chopped green chilies, ginger paste, and salt. Mix well to form a thick batter.
• STEP 2.Heat a paniyaram pan and add a few drops of oil in each cavity. Pour a spoonful of batter into each cavity and cook on medium heat.
• STEP 3.Once the edges turn golden brown, flip the paniyarams using a skewer or spoon. Cook until both sides are evenly cooked and crispy.
• STEP 4.Remove the paniyarams from the pan and serve hot with coconut chutney or tomato chutney.
• STEP 5.For variations, you can add chopped coriander leaves, grated coconut, or any other vegetables of your choice to the batter.

Cooking Tips

• Make sure the batter is thick and not too runny to get the perfect texture of paniyarams.
• You can add a pinch of baking soda or eno fruit salt to the batter to make the paniyarams fluffy.
• If you don't have a paniyaram pan, you can use an appe pan or a regular non-stick pan with small cavities.

Storage and Serving

• Jowar flour paniyarams are best served hot and fresh.
• You can store any leftover paniyarams in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can microwave them for a few seconds or lightly toast them on a pan.