Ariso Recipes
Foxtail and Jowar Millet Paniyaram with Coriander Capsicum Chutney
Last update date: February 24, 2012
Foxtail and Jowar Millet Paniyaram with Coriander Capsicum Chutney - A wholesome South Indian delight made from a blend of millets and served with a flavorful chutney.
50 minutes.
Tamil Nadu
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To make foxtail and jowar millet paniyaram with coriander capsicum chutney, thoroughly clean and wash the coriander leaves. pat them dry and set them aside. also, dry roast the peanuts in a skillet until they turn crisp and golden. roughly crush them between your palms and remove the peel (if the peanuts have skin).
2
In a mixer grinder, combine all the ingredients for the coriander capsicum chutney, including the roasted peanuts, and grind them into a smooth paste. adjust the salt and spice according to your taste preference.
3
Transfer the chutney into a serving bowl and it will stay fresh for about a week when refrigerated.
4
For the foxtail and jowar millet paniyaram, soak the foxtail millet, jowar, urad white whole, and fenugreek seeds in water for a few hours.
5
Grind the soaked ingredients into a smooth batter using sufficient water and allow the batter to ferment overnight.
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