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Thinai sweet paniyaram
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Thinai sweet paniyaram recipe

Thinai sweet paniyaram recipe - a healthy foxtail millet snack with jaggery to make it more tasty in paniyaram form.
Prep Time10 mins
Cook Time20 mins
Soaking + resting time4 hrs
Course: Snack
Cuisine: Indian, South Indian
Servings: 15 paniyarams



  • ½ cup Thinai Foxtail millet
  • 3 tablespoon Rice flour
  • 3 tablespoon Wheat flour
  • ¼ cup Jaggery heaped
  • ¼ cup Grated coconut
  • Salt - A generous pinch
  • Sesame oil and ghee - As needed
  • 1 Cardamom
  • 1 pinch Cooking soda


  • Wash thinai firstly 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.
  • Grind smoothly and transfer to a container.
  • Add powdered jaggery, rice flour, wheat flour, coconut, salt and powdered cardamom seeds.
  • Mix well and set aside for 2 hrs.
  • After 2 hrs mix well again, add a pinch of cooking soda.
  • Heat the paniyaram pan, pour ¼ teaspoon oil in each shallow and pour this batter.
  • Cook covered in medium flame for 2 minutes.
  • Flip and add more oil or ghee and cook until it turns golden brown.


  • 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.