Kodo millets beetroot paniyaram

Ingredients

Kodo millets 2 cup

Samak rice 1 cup

Dhuli urad Dal 1/2cup

Semolina 2tbsp

Salt as per taste

Grated beetroot 1/2cup

Fresh green peas 1cup

Chopped ginger 1tbsp

Chopped green chili 1tbsp

Chopped coriander

Chopped beans 1/2 cup

Curd 1/2 cup

Red chili powder 1tsp

Oil

For tampering:-

Oil 1tsp

Mustard seeds 1tbsp

Chopped curry leaves 1tbsp

Chana dal 1tsp

Chopped dry red chili 1tsp

Preparation

First we need to soak kodo millets, urad dal and samak rice For 4 hours.

Now drain the water and make a fine paste.

Crush the green peas. Dry roast the Semolina.

Now mix salt, green chili, coriander, ginger, chopped beans, peas, beetroot red chili powder, curd, Semolina and oil, mix it well keep aside for 2 hours.

Heat a tadka pan add 1tsp oil, add mustard seeds curry leaves, chana dal and red chili switch off the gas pour the tadka in the prepared mixture.

Heat paniyaram pan over medium heat and freeze each dent with a little oil. Pour a ladleful of batter in each dent, drizzle oil over and cook for 4 to 5 minutes or till the underside is done.

Open the lid and turn over using a wooden spoon and drizzle little oil and continue to cook for 4to 5minutes or until both sides are evenly cooked.

Prepare more paniyaram similarly.

Serve hot with chutney.

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About

Kodo millet is an annual grain which grows up to the height of approximately 4 to 5 feet.
Kodo millet is a nutritious grain and very good substitute of normal rice and wheat. This grain varies in colour from light red to dark grey.
It is a great substitute for people who are allergic to/want to avoid gluten.
It is rich in vitamins, folic acid and minerals like calcium, zinc and magnesium.