Kuthiraivaali_Sweet_Kuzhipaniyaram

#KuthiraivaaliSweet KuzhiPaniyaram  [ #BarnyardMilletSweetKuzhiPaniyaram ] :

#Kuthiraivaali is known as #BarnyardMillet in English.

The botanical name is Echinochloa frumentacea - Indian Barnyard millet and Echinochloa esculanta - Japanese millet.

This millet belongs to the genus called Echinochloa in the grass family and tribe Paniceae. 

#Kuthiraivali is known by different names in various languages as given below :

English	Barnyard millet or Japanese millet
Thamizh	Kuthiraivaali
Kannada	Oodalu
Telugu	Udalu or Kodi sama
Marathi &chhattisgar	Bhagar or Varai
Punjabi	swank
Hindi	Bhagar

Generally millets are non acidic food and non glutenous also.

#BarnyardMillet is low in calorie compared to other cereals.

The glycemic index of barnyard millet is low. So it is suitable for cardiovascular & Type 2 diabetes patients.

A fairly significant amount of grain protein is present in minor millets compared to rice. Especially the amount of digestible protein present in kuthiraivaali is the highest among minor millet.

The essential amino acids such as lysine and tryptophane are present in millets. Barnyard millet has higher amount of lysine than Little and Finger millet and more or less comparable amount like that of Foxtail millet and kodo millet.

Iron is the most essential mineral to combat malnutrition of human being. Barnyard millet shows highest amount of iron followed by  Little millet.

The dietary fiber, both soluble and insoluble present in barnyard millet is high and thus it helps in preventing constipation, bloating and excess gas formation.

100 g of kuthiraivaali contains 11.2 g of Protein, 10.1 g of Fiber, 4.4 g of minerals, 15.2 mg of Iron and 11 mg of Calcium.

Millet has to be soaked for a minimum of two hours before cooking to get its full health benefit and also to cook soft.

Soaking Time     : 2 Hours

Preparation Time : 15 Minutes

Cooking time       : 10 - 15 minutes for each batch

Nu. of paniyaram : 10 - 12 approx.

Ingredients :
1 cup	Kuthiraivaali [ Barnyard millet ]
1/3 cup	Jaggery [ Adjust ]
2	Banana
1 pinch	Salt
1 pinch	Baking powder or cooking soda
2 - 3	Cardamom
small piece	Nutmeg
small piece	Cinnamon stick
2 Tsp	Watermelon seeds
2 - 3 Tsp	Ghee
2 - 3 Tsp	Gingelly oil [ Til/sesame oil ]

Method :

Take Kuthiraivaali in a vessel. 

Wash once and add 1 cup of water. Soak for two hours. 

In the meantime dissolve jaggery with 2 Tbsp of hot water. Let it cool down.

After two hours, take soaked kuthiraivaali, cardamom, banana pieces, nutmeg, cinnamon stick & salt in a mixie jar and grind into a smooth batter adding jaggery water.

Batter should be of idli batter consistency.

Heat kuzhipaniyaarakal on a stove over medium flame.

Now add baking powder or cooking soda into the batter and mix well.

Then add watermelon seeds and mix.

When the kal becomes hot, add few drops of ghee and gingelly oil [ Til/sesame oil ] into each pit.

Fill each pit with kuthiraivaali batter and top each pit with few drops of ghee & gingelly oil.

cook on slow to medium flame for 2 - 3 minute and flip each paniyaram with the help of a spoon.

Allow to cook both sides till golden brown.

Transfer into a serving bowl.

Tasty tasty sweet kuthiraivaali kuzhipaniyaram is ready.

Enjoy when it is hot.

This sweet also tastes very good when it cools down.

Again add ghee and oil into each pit and make the next batch of kuzhipaniyaaram.

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Kuthiraivaali Sundal [ Barnyard millet Sundal ]	Kuthiraivaali pasalai adai [ Barnyard millet spinach pancake ]	Samai Methy Pancake [ Little millet methy pancake ]
Kuthiraivaali spicy bread [ Barnyard millet Bread ]

For other Kuthiraivaali Recipes

Barnyard Millet Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes