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    Home » Recipes » Millet Recipes

    Millet sweet paniyaram recipe, varagu paniyaram

    February 29, 2020 by Raks Anand 7 Comments / Jump to Recipe

    millet-paniyaram-recipeMillet sweet paniyaram recipe with kodo millet, varagu in tamil. Perfect for evening snack or sweet cravings. A quick video, step by step detailed pictures.

    My very first post with millet was paniyaram back in 2014. It was with thinai (fox tail millet). I wanted to make savory paniyaram with the varagu that was lying in pantry to be finished. Some how craved for sweet ones that amma makes with regular rice. The vendhayam and toor dal added to the paniyaram smells really good. It is the best I like about those. You can soak in the morning, grind in the afternoon and make for snack or dinner. Perfect right?

    I have loads of naatu sakkarai too, so I am using it in this. Adding banana ensures softness. You can use regular jaggery too. Just replace same amount of well powdered jaggery. You can melt with very little water and make syrup to eliminate the impurities. You can even add some grated coconut for added softness and flavour. Check out my other millet recipes

    millet-paniyaram-sweet

    millet-paniyaram-recipe
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    5 from 1 vote

    Millet sweet paniyaram recipe

    Millet sweet paniyaram recipe with kodo millet, varagu in tamil. Perfect for evening snack or sweet cravings. A quick video, step by step detailed pictures.
    Course Breakfast, Snack
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 30 minutes
    Servings 28 paniyarams

    Equipments (Amazon Affiliate links)

    • Paniyaram pan
    • mixie or food processor
    Cup measurements

    Ingredients

    • 1 cup kodo millet
    • 1 banana
    • 1 cup naatu sakkarai
    • country sugar
    • 2 tablespoon urad dal
    • 1 teaspoon toor dal
    • ¼ teaspoon fenugreek seeds
    • 1 pinch cooking soda
    • ¼ teaspoon salt
    • 1 cardamom
    • Ghee/ oil as needed
    Prevent your screen from going dark

    Instructions

    • Wash millet well by rubbing atleast 5 times to get rid of the impurities. Soak with urad dal, toor dal, methi seeds for 3 hours.
    • Drain water and grind without much water (little water retained after draining is enough) to a smooth paste.
    • Add mashed banana, naatu sakkarai and cardamom. Blend to combine.
    • Transfer to a bowl and set aside for minimum 5 hrs.
    • Before making, add salt, cooking soda and mix well.
    • Heat paniyaram pan (appe pan) with ghee or sesame oil and fill with the batter. Cook covered for 2 mins.
    • Flip and cook another 2 mins in medium flame. Smear with more ghee or oil for crispy results. Enjoy hot.

    Video

    Notes

    • Millet have impurities so make sure to wash well by rubbing.
    • Do not ferment until it gets sour. 
    • Adding banana and cooking soda ensures softness.
    • Do not add excess water as it will make batter watery. Add wheat flour in case it becomes watery.
    • Adding enough ghee or oil is needed for best results. 
    • Grated coconut can be added about 2 tablespoon in the batter.
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    Millet sweet paniyaram method:

    1. Wash millet well by rubbing atleast 5 times to get rid of the impurities. Soak with urad dal, toor dal, methi seeds for 3 hours.soak
    2. Drain water and grind without much water (little water retained after draining is enough) to a smooth paste.grind
    3. Add mashed banana, naatu sakkarai and cardamom. Blend to combine.blend
    4. Transfer to a bowl and set aside for minimum 5 hrs.mix
    5. Before making, add salt, cooking soda and mix well. Heat paniyaram pan (appe pan) with ghee or sesame oil and fill with the batter.pour
    6. Cook covered for 2 mins.cook covered
    7. Flip and cook another 2 mins in medium flame. Smear with more ghee or oil for crispy results. Enjoy hot.remove in plate

    Enjoy hot. I love it even if it gets cold, it smells really good.

    kodo-millet-paniyaram

    Other Indian Millet Recipes

    • Thinai thengai paal pidi kozhukattai
    • Bajra dosa, Pearl millet dosa fermentation method
    • Chola paniyaram recipe, white sorghum paniyaram
    • Pepper seedai recipe, millet pepper seedai

    Reader Interactions

    Comments

    1. Namita

      March 01, 2020 at 3:02 am

      Can I make spicy one by skipping sugar.?

      Reply
      • Raks Anand

        March 02, 2020 at 9:34 pm

        Yes definitely. for softness you can add 2 tbsp poha along while soaking.

        Reply
    2. Muthulakshmi

      March 01, 2020 at 5:12 pm

      Hi
      Can samai be used instead of varagu?

      Reply
      • Raks Anand

        March 02, 2020 at 9:33 pm

        Yes you can

        Reply
    3. Raman

      April 25, 2020 at 10:15 am

      Excellent

      Reply
    4. Meenakshi Muthu

      May 14, 2021 at 7:31 pm

      Can we let this ferment over night like idly batter, so we may skip baking soda

      Reply
      • Raks Anand

        May 15, 2021 at 12:18 pm

        Yes sure, but no need to ferment overnight just 6 hours or so will be enough. Because it may turn sour.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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