Kodo millets beetroot paniyaram
By: hem lata srivastava
Published: Wednesday, January 22, 2020 - 3:06am

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

1 First we need to soak kodo millets,  urad dal and samak rice For 4 hours. 2 Now drain the water and make a fine paste. 3 Crush the green peas. Dry roast the Semolina. 4 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. 5 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. 6 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. 7 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. 8 Prepare more paniyaram similarly. 9 Serve hot with chutney.

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.