Little millet n multi grain sprouts paniyaram Recipe

Cooking Directions

• STEP 1.To make the batter, soak little millet, sprouted grains, and lentils in water for 4-5 hours.
• STEP 2.Grind the soaked ingredients into a smooth batter, adding water as required.
• STEP 3.Add finely chopped onions, green chilies, grated carrots, and coriander leaves to the batter. Mix well.
• STEP 4.Heat a paniyaram pan and add a few drops of oil in each cavity.
• STEP 5.Pour spoonfuls of the batter into each cavity and cook on medium heat until the bottom turns golden brown.
• STEP 6.Flip the paniyarams using a skewer or spoon and cook the other side until golden brown and crispy.
• STEP 7.Remove from the pan and serve hot with coconut chutney or sambar.
• STEP 8.For storage, allow the paniyarams to cool completely and store them in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• You can add grated vegetables of your choice to the batter for added nutrition.
• Make sure the paniyaram pan is well-greased before pouring the batter to prevent sticking.
• Cook the paniyarams on medium heat to ensure they are evenly cooked and crispy.
• Serve the paniyarams immediately for the best taste and texture.

Storage and Serving

• Serve the little millet and multi-grain sprouts paniyaram hot with coconut chutney or sambar.
• You can also enjoy them as a standalone snack with a cup of tea or coffee.
• Store any leftover paniyarams in an airtight container in the refrigerator for up to 2 days.