Thinai sweet paniyaram recipe, Millet recipes

Foxtail millet/ Thinai/ Korra is a grass grown (planted species) for human food (consumption). This forgotten ancient treasure is loaded with so many health benefits that its inclusion in our everyday diet is a bliss. Foxtail millet is rich in fiber, protein, iron, calcium and potassium. Thinai millet is gluten free which makes it easily digestible. Also those who keep count on calories/ weight can have a wholesome meal and satisfy their appetite without guilt. Foxtail millet has hight anti- oxidants and also helps control blood sugar levels. So don’t hesitate to add it to your diet.

So for this post I made sweet paniyaram/ appam with millet as a part of Karthiga deepam festival which is in December. This nei appam/ paniyaram recipe I have already posted in 2 versions both instant variety so thought to try something new and more healthy with traditional grinding method so tried making with whole thinai/ foxtail millet and not with the flour. I have made this recipe more healthy and yummy by adding banana so it will be adored by both adults and kids. So let’s get to the making!
You can check out my other millet recipes below:

[sam id=”1″ codes=”true”]

Thinai sweet paniyaram recipe, Millet recipes

2019-11-21 22:56:27

Serves 4

Prep Time

3 hr

Cook Time

10 min

Total Time

3 hr 10 min

Prep Time

3 hr

Cook Time

10 min

Total Time

3 hr 10 min

Ingredients

1. Thinai/ Foxtail millet – ½ cup
2. Banana – 1 (medium sized)
3. Wheat flour/ Atta – 2 tbsp
4. Rice flour – 2 tbsp
5. Sugar/ Jaggery – ¼ to ½ cup (depending on sweetness)
6. Grated coconut – 2 tbsp
7. Baking soda – 1/8 tsp
8. Cardamom powder – ¼ tsp
9. Ghee / Oil – for making paniyaram

Note

* 1 cup = 235 ml

Instructions

Wash and soak thinai in enough water for for 2 to 3 hours.
After 2 to 3 hours add the soaked thinai in blender and grind it into smooth batter adding little water. Do not make the batter too thick nor too thin. Transfer the batter to another bowl. Leave the batter aside for 2 to 3 hours not for fermentation but will make the texture if the paniyaram/ appam better.
After 2 – 3 hours to the ground batter add mashed banana, wheat flour, rice flour, jagger/ sugar, grated coconut, cardamom powder and baking soda. Keep mixing and you will achieve flowing batter consistency. If the batter is too thick add water little by little to get desired consistency.
Now heat paniyam/ appe pan grease each mold with some ghee, then add batter in each mold. Cover it with a lid and cook. When the edges brown flip it carefully and cook till done.
When done transfer the cooked sweet appam to a plate and serve it hot.

Notes

1.Grind the batter to idli batter consistency. too thin or too thick batter will not yield puffy paiyaram.
2. Soaking the millet and resting it for at least 2 hours is a must for better texture of paniyaram.
3. Adding baking soda is a important step to achieve puffy paniyaram.
4. Adding banana to the batter yields to batter and also adds to taste and great aroma.
5.Cooking the paniyaram in ghee yields great aroma and golden color to the paniyaram if you don't like ghee try making in sesame oil.
6. You can add either jaggery or sugar according to your taste.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Thinai sweet paniyaram with step by step images

Wash and soak thinai in enough water for for 2 to 3 hours.
After 2 to 3 hours add the soaked thinai in blender and grind it into smooth batter adding little water. Do not make the batter too thick nor too thin. Transfer the batter to another bowl. Leave the batter aside for 2 to 3 hours not for fermentation but will make the texture of the paniyaram/ appam better.
After 2 – 3 hours to the ground batter add mashed banana, wheat flour, rice flour, jagger/ sugar, grated coconut, cardamom powder and baking soda. Keep mixing and you will achieve flowing batter consistency. If the batter is too thick add water little by little to get desired consistency.
Now heat paniyam/ appe pan grease each mold with some ghee, then add batter in each mold. Cover it with a lid and cook. When the edges brown flip it carefully and cook till done. When done transfer the cooked sweet appam to a plate and serve it hot.