Thinai Paniyaram Recipe – Ingredients
Recipe Category: Snack | Recipe Cuisine: South Indian
Thinai(Foxtail Millet) – 1/2 cup
Rice Flour – 2 tbsp
Coconut – 2 tbsp grated
Jaggery – 4 tbsp
Water – as needed
Cardamom powder – 1/4 tsp
Baking Soda – 1/8 tsp
Oil – as required to toast
Salt – a tiny pinch
- Add 1/8 cup of water to jaggery and heat it up until it nicely bubbles and is thick more like honey in consistency. Strain to remove impurities and set the jaggery syrup aside.I made more than above mentioned quantity so please don’t compare it with the ingredients list.
- Rinse the millet well and soak it in water for 1 hour.Then drain water completely and grind it to a fine paste.
- It should be this thick, can you see the consistency?! Transfer it to a mixing bowl along with rice flour,coconut,jaggery syrup,a pinch of salt , mix well add little water if required and set aside for atleast 3 hrs.Then add baking soda mix it well.
- The consistency should be slightly thicker than our dosa batter consistency so adjust water accordingly.Heat paniyaram pan, grease the pan with oil and add a laddle full of the batter in each hole.Cook covered for 2-3mins.
- Turn over to other side and cook for 3mins until its golden brown.Carefully transfer the paniyarams to a plate and serve hot.
Serve as a teatime snack or for breakfast.
- The batter should not too too runny or too thick so always while grinding don’t add more water add water just enough for the mixie to run without getting stuck.
- This millet paniyaram recipe is not instant you need to keep it aside atleast for 3-4 hrs only then you will soft paniyarams.
- The more resting time you give it gives softness to the paniyaram.You can also keep the batter aside for 5-6 hrs but make sure once you add baking powder make the paniyarams at once.
- You can add coconut pieces / grated coconut for extra crunch.
- I always use filtered jaggery syrup to remove impurities.
- Salt is added just to lift the sweet taste.