Kambu paniyaram(sajje paddu) is a distinct recipe.Bajra is high in proteins with a good amount of amino acids.It is a good source of iron, which helps formation of hemoglobin in blood thus preventing anaemia.It is a moderate source of vitamin B1, which is required for a healthy nervous system.Pearl millet or bajra is a highly nutritious and a gluten free grain. It is full of vitamins, minerals and amino acids.The grain is easily digestible and has the lowest probability of causing allergic reactions.It is rich in starch and this makes it a great source of energy.
Ingredients
Raw rice, idli rice and kambu together- 1 cup.
urad dal - 1/4 cup.
fenugreek seeds - 1 tsp.
onions - 2(big)
green chillies -7
Preparation
Soak the raw rice,idli rice,kambu,urad dal,fenugreek seeds, together for 4 to 5 hrs.
chop the onions finely.
Batter preparation - Method
Grind all the soaked items and green chillies together into a fine batter with needed salt, by adding water.
Ferment it for 10 to 12 hrs.
Add chopped onions to batter,heat the oil add mustard seeds,when it splutters add it to batter,mix well(consistency should be thick like idli batter).
Paniyaram(guntapongalam) Preparation
Heat a paniyaram pan when it gets heated add 1/4 tsp oil in each hole of a pan.Then take a ladle of batter and pour it on each hole.
When you get holes in a paniyaram , it got cooked, so now you can flip a paniyaram, when it turns golden brown, and both sides are cooked well,remove it from a paniyaram pan.(To flip you can also use spoon or knife).
It serves very well with coconut chutney and idli podi.
other paniyaram(guntaponganalu) varieties: paniyaram with left over rice, oats paniyaram
aval paniyaram, bajra adai
