Thinai Masala Paniyaram/Foxtail millet Paniyaram

Today's recipe is a healthy paniyaram recipe and used thinai/foxtail millet instead of rice.This is a great breakfast or snack option and doesn't need fermentaion.
I saw this recipe in a T.V show and used samai/little millet,as I don't get samai here substituted with thinai.The same recipe can be followed for the sweet version which I will share soon.As thinai has a mild sweet taste it tastes good with spicy kara chutney.With no further delay lets move on to the recipe...................................

Thinai Masala Paniyaram

   Basic Information

   Soaking time ~ 2-3 hours
   Preparation time ~15 minutes
   Cooking time ~ 30 minutes
   Makes ~ 20-22


    Ingredients

Ingredient	Quantity
Thinai/foxtail millet	1/2 cup
Toor dhal	1 tbs
Channa dhal/kaldaparuppu	2 tbs
Moong dhal/paasi paruppu	1 tbs
Rice flakes/aval/thin poha	1/4 cup
Onion(finely chopped)	1(medium size)
Green chilly/pachamilagai	2-3(finely chopped)
Coconut bits(optional)	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	2-3 tbs

   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparppu	1 tsp
Channa dhal/kaldaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  Method

•  Soak the dhals,thinai,rice flakes together in water for 2- 3 hours,grind it to a fine paste with  salt.

• Keep a pan with couple of tsp of oil,once it is heated crackle the mustard seeds,urad dhal.Add the curry leaves,asafoetida,and saute the onion and green chilly till transparent.Add the  coconut pieces and give it a mix.

•  Finally add the chopped coriander leaves and mix it well and put off the flame.Add this to the batter and mix it well.

•  Heat the Paniyarm pan,add 1/2 tsp of oil in each mould.When the oil gets heated pour the batter 3/4 th of the each mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.

•  Thinai paniyaram is ready,serve it with spicy/kara chutney.

Enjoy....................................

• Keep the flame in medium to get even browning..
• If you want you can use a cup of fermented idly/dosa batter along with the batter.

This recipe is off  to Cook Book Challenge #11 August week 2.