Thinai sweet paniyaram recipe | Foxtail millet recipes

July 18, 2014 by Raks Anand 27 Comments

Yes, you heard it right! Me too joined the club of sirudhaniyam / millets, after my parents bought me these during my recent India visit. My mom started using siruthaniyangal as she wanted to change her eating habits coz of her health issues. So she asked me too to include these in our cooking and bought me these. My dad packed everything with a piece of handwritten paper with the millets name in each so that it can be easily identified. Sure it is looking very similar to each other. I was very much worried before handling and cooking these millets, but its not complicated at all. Taste also better than the oats. Not comparing them, but just saying. So far I have made only this paniyaram and upma with barnyard millet (kuthiraivali). I loved the upma too, it was just like arisi noi upma. Soon will post the upma, which is easy and basic to cook. Now this flavorful thinai sweet paniyaram.
Since Thinai is Lord Murugan’s favorite, you can make this on Karthigai deepam day too.

Check out my other Karthigai deepam recipes

Thinai sweet paniyaram (Foxtail millet) recipe

Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 2 hrs soaking + 2 hrs standing | Cook time: 15 mins | Makes: 10

To read this recipe in Tamil, click here

Ingredients

Foxtail millet Thinai – 1/2 cup

Rice flour – 3 tblsp

Wheat flour – 3 tblsp

Jaggery – 1/4 cup heaped

Grated coconut – 1/4 cup

Salt – A generous pinch

Sesame oil and ghee – As needed

Cardamom – 1

Cooking soda – 1 small pinch

Method

1. Wash once and soak the millet for 2 hrs. Place it in a blender with very little water, as it gets water after grinding easily if water is more.

1. Grind smoothly and transfer to a container. Add powdered jaggery, rice flour, wheat flour, coconut, salt and powdered cardamom seeds.

1. Mix well and set aside for 2 hrs. After 2 hrs mix well again, add a pinch of cooking soda and heat the paniyaram pan, pour 1/4 tsp oil in each shallow and pour this batter.

1. Cook covered in medium flame for 2 minutes. Flip and add more oil or ghee and cook until it turns golden brown.

Notes

- You can add half a banana too to this batter to make it softer.
- Make sure the batter is not water or too thick. If watery, you may not be able to take from the paniyaram pan. If too thick, inside will not be cooked. So adjust the consistency.
- To make the runny batter thick, you can add more wheat flour.
- Sesame oil and ghee makes it smell awesome, so its recommended.
- Giving standing time makes the paniyaram softer.

This paniyaram slightly has the thinai’s flavor, which very well goes with jaggery. Enjoy hot!