My intention to turn the millets in to anything and everything has come true to some extent. Because as I start cooking, back in my mind I would think what else I can make deliciously? Like, if I am pouring batter over the griddle to make soft masala dosa, my mind would be in to tweaking the recipe. Remember millet pakoda, it’s kind of using millet flour in to some delicious snack. It became quite favorite among all of us which came to my food life in a similar situation. These millets known as health refining cereals has to be versatile enough to be part of our daily diet. So today I tried this foxtail millet paddu and it is no less than it’s rice based counterpart.
The recipe remains simple as usual. The batter preparation includes soaking, grinding millets, lentils, fenugreek seeds and rice flakes. The fenugreek seeds and rice flakes are really important as they make the paddu soft and smooth to bite and eat.
I personally, love to eat such breakfast with variety of side dishes. Normal coconut chutney or tomato chutney, tiffin sambar and chutney powder are my normal favorites. When I serve foxtail millet paddu pairing with all these, it tastes way to yummy.
You can even incorporate finely chopped onions, curry leaves, coriander leaves or some greens like dill leaves to the batter. This addition not only gives crunchy-ness while eating but also sounds healthy. Isn’t it? Because greens are hidden in them! So lets have this “Navane Guliappa” with a cup of coffee/tea. Would you join me?
Foxtail Millet Paddu | Millet Guliappa Recipe
Ingredients
- Foxtail millet- 2 cups
- Split blackgram lentils urad dal- 1/2 cup
- Fenugreek seeds- 1 tsp
- Rice flakes- 1/4 cup
Instructions
Preparation
- Rinse and wash the millets and lentils separately in enough water, then soak them up for at least 3 hours. You can soak fenugreek seeds along with lentils.
- Just prior to grinding soak the rice flakes too.
Method
- Drain the water from all the soaked ingredients and take them in mixer grinder. Grind them together to make fine batter adding required amount of water.
- Let the batter rest for 6 to 8 hours for fermentation. After fermentation, the batter would have raised in volume. Include salt and give a quick mix.
- Heat the paniyaram pan smearing oil as needed, pour batter in each depression. Cover it and cook for few seconds.
- When you see the paddu leaving the pan from sides, using a spoon turn them all and continue cooking for a minute. Remove from the pan once done.
- Healthy and delicious foxtail millet paddu is ready to serve with chutney, sambar of your choice.
Notes
- The millets tend to be hard, so they need to be soaked at least for 4 to 5 hours.
- Since the fenugreek seeds and rice flakes make the paddu soft, do not skip adding them.
- You can even add finely chopped onion, curry leaves, coriander leaves to make it more delicious.
