Thinai Paniyaram with Coriander Chutney

Instructions

1. 1

   Soak Grains and Lentils (4-6 hours)

   • Rinse the foxtail millet and urad dal separately under running water 3-4 times until the water runs clear.
   • In a medium bowl, combine the urad dal and fenugreek seeds. In a separate bowl, place the rinsed foxtail millet.
   • Add enough water to cover both completely, ensuring the water level is about 2 inches above the grains.
   • Let them soak for at least 4 to 6 hours.
2. 2

   Grind the Batter (15 minutes)

   • Drain the water from the urad dal and fenugreek seeds. Transfer to a high-speed blender or wet grinder.
   • Add about 1/2 cup of cold water and grind to a very smooth, light, and fluffy batter. Transfer to a large mixing bowl.
   • Next, drain the foxtail millet and add it to the same grinder jar. Grind to a smooth but slightly grainy texture, adding water sparingly as needed. The consistency should be like a thick pancake batter.
   • Pour the millet batter into the bowl with the urad dal batter. Add salt and mix thoroughly with your clean hands for about 2-3 minutes. This helps initiate the fermentation process.
3. 3

   Ferment the Batter (8-12 hours)

   • Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free place.
   • Allow the batter to ferment for 8 to 12 hours, or overnight. The batter will increase in volume, become airy, and have a pleasant sour aroma.
4. 4

   Prepare the Tempering (5 minutes)

   • Heat 2 tbsp of sesame oil in a small pan (tadka pan) over medium heat.
   • Add the mustard seeds. Once they begin to splutter, add the chana dal and sauté until it turns light golden.
   • Add the asafoetida, finely chopped green chilies, grated ginger, and curry leaves. Sauté for another 30 seconds until fragrant.
   • Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Turn off the heat and let the tempering cool slightly.
5. 5

   Finalize the Batter (2 minutes)

   • Once the tempering has cooled down, add it to the fermented batter.
   • Add the chopped coriander leaves as well.
   • Gently mix everything together until just combined. Do not overmix, as this can deflate the airy batter.
6. 6

   Cook the Paniyaram (15-20 minutes)

   • Heat a paniyaram pan (aebleskiver pan) over medium heat. Add a few drops of sesame oil into each mold.
   • When the pan is hot, pour the batter into each mold, filling it up to 3/4 full.
   • Cover the pan and cook on medium-low heat for 2-3 minutes, until the bottoms are golden brown and the edges look cooked.
   • Using a wooden skewer or a paniyaram turning stick, carefully flip each one over.
   • Drizzle a few more drops of oil around the paniyarams if needed. Cook uncovered for another 2-3 minutes until the other side is also golden brown and a skewer inserted into the center comes out clean.
   • Remove the cooked paniyarams and repeat the process with the remaining batter.
7. 7

   Serve

   • Serve the hot Thinai Paniyaram immediately with your choice of chutney, such as coconut chutney, tomato chutney, or sambar.