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.

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.

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.