Kambu, Solam, Kuthiraivali Kuzipaniyaram

Ingredients:

Kumbu -1/2cup(Pearl millet)

Solam -1/2cup (Sorgham)

Kuthiraivali rice-1cup ( Barnyard millet)

Idly rice – 1cup

Salt – 1tsp (as required )

Carrot – 1 grated

Capsicum – 1 medium size , finely chopped.

Coriander leaves- 1 bunch , finely chopped.

Onion – 1 finely chopped

Cabbage – 100 grams , finely chopped

Oil – for fry

Seasoning:

Mustard seeds – 1/2tsp

Jeera -1/2tsp

Split uraddal – 1tsp

Curry Leaves – few

Procedure:

Soak the idly rice, sorghum, pearl millet, Banyard millet for 4 hours and grind it to coarse paste.

Allow the batter to ferment for 8 hours.

Heat oil in a kadai , splutter mustard seeds, cumin seeds, split uraddal and curry leaves.

Once the dal changes light brown , add finely chopped onion, grated carrot, capsicum, cabbage , coriander leaves and required salt.

Saute for 5 minutes and add this to the batter.

Check for salt and add if necessary.

Heat the kuzhipaniyaram pan , add 1/4tsp oil in each well and pour the batter such that it fills half of the well.

Keep the flame in medium, flip over after 5 minutes.

Cook the other side for another 5 minutes.

Serve hot with coconut chutney.

Note:

Soak the contents for minimum 4 hours.

Can grind the batter using mixer grinder or wet grinder.

The batter should ferment atleast for 8 hours or else the kuzipaniyaram will not taste good.

You can omit the vegetables and salt, instead add jiggery to make sweet paniyaram.

Can be served as evening snacks or dinner.

This dish can be served with coconut chutney or can be eaten as such.