Kambu-Amaranth-Inippu-Kuzhi-Paniyaram

#KambuAmaranthInippuKuzhiPaniyaram  #BajraAmaranthSweetKuzhiPaniyaram : #Kambu is known as #Pearlmillet in English. It is called #Bajra in Hindi. The scientific name is Pennisetum glaucum. This is widely grown millet in India especially in Rajasthan.
Millets have no gluten and rich in vitamin B. Pearl millet is rich in Protein, iron and calcium.
Apart from rice and wheat we have to try to include millet in our daily diet.
We have already seen some recipes like kambu pakoda, 

kambu murukku, kambu porridge, 

kambu pancake and kambu dosai. 

Now we will see a recipe to prepare a sweet paniyaram using kambu flour and jaggery.

Ingredients :
3/4 cup	Kambu flour [ bajra (pearl millet ) flour ]
1/2 cup	Rawa [ sooji ]
1/2 cup	Rice flour
1/8 cup	Amaranth seeds
2	Banana ripe one
3/4 cup	Jaggery [ adjust ]
a pinch	Salt
1/2 Tsp	Cardamom-Nutmeg powder
2 pinch	Soda
3 Tsp	Oil
3 Tsp	Ghee

Method :

Take jaggery in a vessel and add 1/2 cup of water.
Heat on a stove over a slow flame until it dissolves completely.
Strain through a filter to remove impurities,
Cool it down to room temperature.

Take all the given flours and salt in a wide mouthed vessel.
Add jaggery dissolved water and mix well.
The batter should be of dosai batter consistency as rawa will get soaked up and come to idly batter consistency.

Now blend banana in a mixer/blender. Transfer it into the batter.
Mix well and keep aside for half an hour.

After half an hour heat kuzhipaniyara kal on a stove over medium flame.
Now add cardamom nutmeg powder and soda to the batter.
Mix well.

Add 1/4 Tsp of oil and 3 drops of ghee in each pit.
Half fill each pit with batter after it heated up to required temperature.
Sprinkle oil and ghee over the paniyaram.

Allow the paniyarams to cook until the rims becomes slightly golden color.
Turn upside down with the help of a spoon.
Cook well on the other side also.
Transfer into a serving bowl.
Again put oil and ghee in all the pits and make one more set of kuzhi paniyaram.
Repeat the process till the batter gets over.

Serve hot. It also tastes very good even if it cools down to room temperature.
It can be stored for a day in an airtight container after it completely cools down to room temperature.

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