Thinai kuzhi paniyaram recipe

INGREDIENTS:

1. Thinai (foxtail millet) batter - 2 cup
   1. Foxtail millet - 2 cup
   2. Idly rice - 1 cup
   3. Black gram - 1 cup
   4. Fenugreek seed - 1/4 teaspoon (tsp.)
   5. Salt - 1 teaspoon (tsp.)
2. Oil - 1/4 teaspoon (tsp.)
3. Salt - as needed
4. -- Tempering --
   1. Mustard seed - little
   2. Split black gram - little
   3. Finely chopped onion - 1
   4. Chopped green chili - 2
   5. Chopped curry leaf - 5 count
   6. Oil - 1 tablespoon (tbsp.)

PREPARATION:

1. -- Making Thinai (foxtail millet) batter --
2. Soak foxtail millet, Idly rice, Black gram + Fenugreek seed in water separately for 2 to 3 hours.
3. Grind soaked black gram + fenugreek seeds into a fine thick batter by adding water as needed in a mixer or grinder.
4. Grind soaked foxtail millet, idly rice into a fine thick batter by adding water as needed in a mixer or grinder.
5. Now mix these two batter well by adding salt as needed. NOTE: add water if needed to get the batter consistency.
6. Keep this 6 to 8 hours so the batter ferments.
7. -- Making kuzhi paniyaram --
8. In a pan heat oil. Now add mustard seeds, split black gram. Once the mustard seeds stop splattering. Add onion, green chili, curry leaves and sauté for a 1 to 2 minutes. Now add this to the batter and mix well.
9. Heat the kuzhi paniyaram pan with oil in the Kuzhi.
10. Add ghee to each Kuzhi. Then Pour the batter into the Kuzhi.
11. Cook each side (flip when done one side) until it turns golden brown and serve.

NOTES:

1. Cooking Time: 10 minutes