Kodo Millet Paniyaram

Ingredients

• kodo millet — 1 cup (batter)
• urad dal — 1/4 cup (batter)
• fenugreek seeds — 1 tbsp (batter)
• salt — 1 tbsp (batter)
• onions — 1 cup (finely chopped)
• green chillies — 2-3 no.
• carrot — 1/2 cup (grated)
• coriander leaves — 3 tbsp
• mustard seeds — 1/2 tbsp
• urad dal — 1/4 tbsp (tempering)
• chana dal — 1/2 tbsp
• cumin seeds — 1/2 tbsp
• curry leaves (a handful)
• cashew nuts — 5 (broken)
• salt (to taste (masala))
• cooking oil (for the tempering and the pan)

Method

1. Wash the kodo millet and the urad dal (with the fenugreek seeds) and soak them in separate bowls for 3 to 4 hours.
2. Drain well and grind each one separately to a smooth paste. Combine the two pastes with the salt.
3. Leave the batter to ferment overnight, or for at least 8 hours, then stir it with a ladle. It keeps in the fridge for 2 to 3 days.
4. When you are ready to cook, take out as much batter as you need. It should flow like dosa batter; add a little water if it is too thick. Stir in the onions, carrot, green chillies and coriander leaves.
5. Heat a tablespoon of oil in a small pan and temper the mustard seeds, urad dal, chana dal, cashews, curry leaves and cumin. Pour this over the batter and mix.
6. Oil a paniyaram pan, set it on low heat and fill the hollows with batter. Drip a little oil around each one, put the lid on and cook until the undersides are done.
7. Turn each one with a wooden skewer, cook the second side until done and serve with side dishes of your choice.