Jowar Ki Paniyaram

Jowar ki paniyaram is an interesting jowar dish. You will not be able to spot the jowar taste and it is very quick to make.. The recipe will be good for 3 people. The best side dish is onion tomato chutney and is a must to go along.

Ingredients
Jowar Flour (Sorghum Flour) – 2 cups
Rice Flour – 2 table spoons
Asafetida – ¼ tea spoon
Salt – 1 ½ tea spoons
Curd – 1 ½ cups
Water – 1 ½ cups (adjust accordingly)
Green Chili – 6 (minced)
Coriander Leaves – ½ cup (chopped fine)
Ginger (grated fine) – 1 tea spoon
Curry Leaves – 5
Grated Carrot – ½ cup
Oil – ¼ tea spoon per paniyaram
Mustard Seeds – ½ tea spoon
Cumin Seeds – ½ tea spoon
Ulutham Parupu – 1 table spoon
Oil – 2 tea spoons

Method
Mix together jowar flour, rice flour, asafetida, salt well. Add water slowly and make a thick batter (like idli batter)
Heat a small pan and add 2 tea spoons oil and when hot, add mustard seeds and when mustard seeds crackle, add cumin seeds, ulutham parupu and sauté until ulutham parupu turns golden.
Add curry leaves, ginger, green chili and grated carrot. Cook for 30 seconds and add it to the jowar batter.
Add curd, coriander leaves to the jowar batter and mix all well. Now is the best time to check consistency and taste. Consistency should be of idli batter consistency.
Set aside for 10 minutes. Heat a paniyaram pan and add ¼ tea spoon oil in each mold. Drop batter into the mold until 90! Full.
Cover with a lid and cook for a minute or so until the paniyaram can be removed from the sides. Flip and cover and cook for another minute.
You will know it is done when you see holes and also nice golden color.. Serve hot or warm with onion tomato chutney.

Sending this to Healthy Diet - Diabetic Friendly Recipes