Samai Paniyaram

Little millet, known as samai in tamizh can replace rice in many recipes. Millers are richer in protein and it’s good to include in day to day diet.
Few days ago, I tried making paniyaram with samai instead of rice. The paniyaram was soft inside and had a crispy crust. It was indeed yummy and my family really liked it.
I had added onion and carrot. Any other vegetable can also be included.
This is a very good dish for breakfast, school tiffin box or evening snack for children.
It can also be served as a starter:)

Samai – 1 cup
Whole urad dhal – 1/4th cup
Fenugreek seeds – 1/4th tsp
Onion – 1
Carrot – 1
Curry leaves – 2 sprigs
Chopped coriander leaves – 2 tbsps
Oil – 2 tsps
Mustard- 1 tsp
Urad dal- 1 tsp
Chana dal – 1 tsp
Hing – big pinch
Salt to taste
Sesame oil – as much required to make the Paniyaram.
Wash and soak samai, urad dal and fenugreek seeds together for 2-3 hrs.
Drain and grind to a batter adding required amount of water.
Add salt to taste, mix well and keep it aside overnight or 7-8 hrs for fermentation.
Peel, wash and chop the onions finely.
Wash, peel and grate carrot.
Chop curry leaves.
Add all this along with chopped coriander leaves to the batter and mix well.
Heat oil in a pan. Add mustard. When it starts spluttering, add split urad dal, chana dal and hing. Sauté for few seconds and add the tempering to the batter. Mix well again.
Heat the panirayam pan. Add little oil in each mould and fill it with the batter.
Reduce the flame, close and cook till the underside turns golden and crisp.
Flip it gently, add little more oil and cook till the other side also turns golden and crisp.
Serve the paniyaram hot with spicy tomato chutney or any chutney of your choice:)