Thinai Kuzhi Paniyaram

 #ThinaiKuzhiPaniyaram #FoxtailMilletKuzhiPaniyaram : #Foxtailmillet (botanic name Setaria italica, formerly as Panicum italicum. It is the second-most widely planted species of  Millet and the most important in East Asia. It has the longest history of cultivation among millet, having been grown in China since 6 BC. Other names of Foxtail Millet are Italian millet, German millet, Chinese millet and Hungarian millet.
In India : Thinai, chamai, kavalai, kambankorai are some of the names for foxtail millet in Tamil. The flour of foxtail millet is called Nuvanam. The gruel made from millet, the staple of Ancient Tamils is called Kali, moddak kali, kuul [ koozh ]and sangati. Korralu [ Telugu ], Navane [ Kannada ], kang [ Gujarati ], Kang, Rala [ Marathi.

Source : Foxtail Millet

To know more on Millet.
Here let me present the method of preparation of kuzhipaniyaram using thinai grains and Dosai maavu.

Pre planning time       : 1/2 hr
Preparation time         : 15 - 20 mins
Cooking time/batch    : 8 -10 mins
No. of paniyarams       : 15 approx.

Ingredients :
1/2 cup                                       Dosai maavu
1/2 cup                                       Thinai
1 Tsp                                          Urad dal flour [ dry flour ]
1 Tbsp                                        Rawa [ sooji ]
1 pinch                                       Cooking soda

Other vegetables to add :

1 small size                                Onion, chop nicely
1 Tbsp                                      Carrot nicely chopped
3 Tbsp                                      Capsicum nicely chopped
1 or 2                                       Green chilly nicely chopped
10                                            Curry leaves
2 Tsp                                       Coriander nicely chopped

To Temper :
1 Tsp                                       Mustard seeds
1 Tsp                                       Urad dal
2 Tsp                                       Gram dal [ Channa dal ]
2 pinches                                  Asafoetida
3 Tsp                                        Oil

Method :
Take thinai grains in a mixie jar and grind into powder .
Mix all the given ingredients except cooking soda into a thick batter just like idly batter. 
Add 1/2 Tsp of cumin and curry leaves.
Set aside for half an hour.

Keep a kadai with oil on medium flame.
Heat kuzhipaniyaram making kal on another burner over slow flame.
First crackle mustard seeds in kadai and then add asafoetida, urad dal and gram dal in the order.
Add curry leaves and green chilly pieces only after dals become golden color.
Then saute onions for 2 minutes or until it turns pink in color.
Then saute capsicum for a minute.
Finally add carrot pieces and coriander leaves.
Saute for half a minute.
Transfer sauteed onion mix into the batter and mix well.


Dissolve cooking soda in half a teaspoon of water and mix with prepared batter.
Now the kuzhipaniyara kal would have become hot.
Pour few drops of oil in all the pits of the kal.
Half fill each pit with prepared batter and sprinkle some oil over each paniyaram.

When the edges of paniyaram slightly turns golden color flip them with the help of a spoon and cook well.

When both sides are done transfer onto a serving plate.
In the same way cook another set of paniyaram.
Serve hot with coconut chutney or tomato garlic chutney.

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