Kambu-Kuzhi-Paniyaram

#KambuKuzhiPaniyaram #PearlMilletKuzhiPaniyaram [ #BajraKuzhiPaniyaram ] : I generally used to prepare dosai from #KambuFlour and #KambuKoozh with kambu rawa [ broken kambu ]. First time I prepared #KambuIdli from whole kambu [ #pearlmillet ] and it was a great success. 
The success of kambu idli gave me courage to try other tiffin varieties now.

Pre planning                    : half an hour before
Preparation time              : 10 - 15 mins
Cooking time                   : 8 - 10 mins/ batch
No. of paniyarams           : 12 - 15 approx.,

Ingredients :
2 cup	Kambu Idli Batter
1/4 cup	Rawa or Broken wheat
1/2 Tsp	Salt [ adjust ]
1 Tbsp	Onion finely chopped
1 Tbsp	Carrot finely chopped
1 Tbsp	Capsicum finely chopped
1/4 cup	Coriander finely chopped
1/4 cup	Fenugreek leaves finely chopped [ optional ]
8 - 10	Curry leaves, finely chop
1 or 2	Green chilly, finely chop
To Temper :
1/2 Tsp	Mustard seeds
2 Tsp	Gram dhal
1/4 Tsp	Asafoetida Powder
2 Tsp	Oil

Method :

Take Kambu Idli Batter, rawa or broken wheat and salt in a vessel.

Mix well adding 1/4 cup of water.

Let it stand for half an hour.

After half an hour heat kuzhi paniyaram tawa on a stove over slow flame.

On the other burner heat a kadai with oil.

Crackle mustard seeds and then add gram dhal and asafoetida powder.

Once the dhal becomes golden brown add onion and saute for half a minute.

Then add carrot, green chilly and capsicum.

Saute for a minute.

Transfer all sauteed ingredients into the batter.

Also add other greens to the batter.

Mix well and the batter should be of Idli batter consistency.

If the batter is too thick add little water to get required consistency.

Pour quarter teaspoon of oil in each pit of kuzhi paniyara tawa.

Once the tawa becomes hot pour a ladle full of batter in each pit.

Sprinkle oil over the batter in each pit and cook on medium flame.

Turn each kuzhi paniyaram upside down using a spoon after the edges turns golden in color.

Cook both sides till golden color.

Take out and arrange on a plate or serving bowl.
Tasty and healthy kambu kuzhi paniyaram is ready to serve.
Serve hot with any spicy chutney.
Here served with spicy n tangy Manngai chutney.

Other recipes you might like to try

Cholam Idli

Kambu Idli

Cholam Kuzhi Paniy

kevuru sweet kuzhi pa

Thinai Sweet KP

For Breakfast and dinner ideas

Tiffin Varieties

Pearl-Millet-Kambu

#PearlMillet  is called #Kambu in Tamil. It is known as #Bajra in Hindi. This millet is grouped under major millet along with Sorghum.

The botanical name is Pennisetum galucum.

To know more on Millet :
Millet
http://en.wikipedia.org/wiki/Millet
More on Millet

To see the images of millet

Millet Images

Please find links to recipes prepared using Pearl millet below

• Use the picture grid given below to go to posts of #Kambu - #Bajra - #PearlMillet recipes
• Hover the cursor over the picture to know the name of the recipe
• Click on the picture to take you to the recipe

Breakfast/Dinner
Kambu Dosai	Kambu Koozh	Kambu Cauliflower Pancake
Kambu Idli	Kambu Amaranth Sweet Kuzhi Paniyaram	Kambu Kuzhi Paniyaram

Snack/Savoury
Kambu Murukku	Kambu Pakoda	Kambu Singara Neerkozhukattai

For other millet recipes

Millet Special

Kambu-Idli

#KambuIdli  #BajraIdli : #Kambu is known as #Pearlmillet in English. It is the most widely grown millet in India. Kambu [ #Bajra ] is rich in iron, phosporous, calcium and also high in protein.
Generally broken kambu is used in the preparation of porridge and its flour is used for preparing dosai.
A few days back I prepared tasty idli using whole grain of sorghum [ cholam ] which came out very nicely. The taste was also very good.
That gave me great confidence to try idli with kambu [ bajra ] grain.
Now let me present a recipe to make idli with whole grain of pearl millet [ kambu ].

Approximately 25 - 30 idlies of normal size can be prepared.

Ingredients :
1 cup	Idli Rice
1 cup	Kambu [ Bajra ( Pearl millet ) ]
1/2 cup	Black gram [ urad dhal ]
1 Tsp	Venthayam [ Fenugreek ]
2 Tsp	Salt [ Adjust ]

Method :
Take Idli rice and kambu [ bajra ] in a vessel.
Take Black gram [ urad dhal ] and fenugreek in a separate vessel.
Wash thoroughly and soak for 3 to 4 hours.

After 3 hours wash the grinder.
Then add soaked black gram and fenugreek into the grinder.
Add 1/4 cup of water.
Switch ON the grinder and grind the dhal by sprinkling water frequently.
Grind it till the batter becomes fluffy and turns whitish in color.
Drop a small amount of batter into a vessel containing water.
If the batter floats over the surface then its ready to be taken out.
Turn off the grinder and transfer the batter into a big vessel.

After taking out urad dhal batter add 1/2 cup of water into the grinder.
Switch on the grinder and add soaked rice and kambu a handful at a time.
Continuously monitor the grinder and add water if necessary.
Coarsely grind them [ like rawa ] and the batter should be thick.
Finally add salt and turn off the grinder.
Transfer the ground batter into the same vessel containing urad-fenugreek batter.

Mix well with hand and keep it closed at a warm place.
Allow to ferment for 8 hour or the whole night.
The vessel should have enough space above the batter to raise due to fermentation.

The next day morning or after fermentation the batter is ready to make idli.
Keep Idli maker with 3 cups of water on a stove over high flame.
Grease the pits of idli plate with oil.
Mix the batter with a long ladle and then fill each pit with idli batter.

Place the idli plate inside the idli maker only after the water starts boiling.
Close the lid and steam cook for 8 minutes.
After 8 minutes open the lid and insert a tooth pick through the idli.
If the toothpick comes out clean then the idli is ready to be scooped out.

Sprinkle water around the rims and scoop out using a flat spoon.
Wet the spoon at regular interval to scoop out the idli from the idli plate.
Again grease the idli plate and cook one more set of idlies.

Arrange idlies in a serving bowl.
Enjoy hot n soft kambu idli with spicy tomato chutney 

or coconut chutney 

or sambar.

You might like to try 

Idli Maavu [ Idli Batter ]

Kanjeepuram Idli

Rawa Buckwheat Idli

Sorghum Dosai [ Chola Dosai ]

Sorghum Idli [ Chola Idli ]

For other idli varieties

Idli Recipes

For other tiffins

Tiffin varieties

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.

Other recipes you might like to try

For other Recipes

Recipe Index

Bajra Dosai

#BajraDosai  #KambuDosai : #Bajra is called #Pearlmillet in English. It is known as #kambu in Tamil. In market we get bajra flour, broken bajra and bajra grain. Porridge and Pongal can be prepared from broken bajra. Bajra grain can be cooked like rice and  taken with sambar. I usually prepare #dosai with bajra flour combining with whole wheat flour.
Here let me present you the method of preparing dosai from bajra flour.  The given ingredients are enough to make approximately 8 dosas.

Ingredients :
To  prepare batter :

Idly or Dosai batter                                  : 1/2 Cup

Whole Wheat flour                                   : 1/2 Cup
Bajra flour                                                : 1 Cup
Salt                                                           : 3/4 Tsp

To add to batter :
Curry leaves                                             : 6 to 8
Green chilly nicely chopped                       : 1 Tsp ( optional )
Onion nicely chopped                                : 3 Tsp ( can take more also )
Cumin seeds                                              : 1 Tsp

To make Dosai :
Dosai tawa either iron or non stick.
Oil required quantity.

Method :
Take all the ingredients to prepare batter in a vessel.
Mix well adding 1 to 1 1/2 cup of water.
The batter should be watery and if needed add some more water.
Now add all the ingredients given above to the batter.

Keep the prepared batter aside for half an hour.
After half an hour place a tawa on medium fire.
Spread oil over the surface of the tawa.
When tawa becomes hot, make dosai.
With the help of a ladle start pouring batter slowly from near the rim of the tawa to the centre circularly.

Add drops of oil over and around the rim of dosai.
When it turns golden color along the edges flip other side to cook.

Transfer onto a serving plate.

Enjoy with coconut chutney or sambar or tomato garlic chutney.

Other recipes you might like to try

Kambu Cauliflower Pancake

Kambu Koozh

Kambu Inippu Kuzhi Paniyar

Cholam dosai

Masaal dosai