Loading...
Fluffy, savory pan-fried dumplings made from healthy foxtail millet. These gluten-free Thinai Paniyaram are a traditional South Indian breakfast, perfectly crispy on the outside and soft inside. Best served with coconut or tomato chutney.
Soak Grains and Lentils (4-6 hours)
Grind the Batter (15 minutes)
Fluffy, savory pan-fried dumplings made from healthy foxtail millet. These gluten-free Thinai Paniyaram are a traditional South Indian breakfast, perfectly crispy on the outside and soft inside. Best served with coconut or tomato chutney.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 332.76 calories per serving with 13.03g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Ferment the Batter (8-12 hours)
Prepare the Tempering (5 minutes)
Finalize the Batter (2 minutes)
Cook the Paniyaram (15-20 minutes)
Serve
Mix in finely grated carrots, cabbage, beetroot, or chopped spinach into the batter along with the tempering for added nutrition and color.
For a sweet treat, skip the savory tempering. Instead, add grated jaggery, fresh grated coconut, and a pinch of cardamom powder to the fermented batter.
This recipe works well with other millets like Kodo millet (Varagu) or Barnyard millet (Kuthiraivali). The soaking and grinding process remains the same.
Foxtail millet has a low glycemic index, which means it releases glucose slowly into the bloodstream, helping to manage blood sugar levels effectively. This makes it an excellent choice for diabetics.
High in dietary fiber, Thinai Paniyaram aids in digestion, promotes a feeling of fullness to help with weight management, and supports overall gut health.
This recipe is completely gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
The fermentation process not only makes the paniyarams fluffy but also introduces beneficial probiotics, which enhance gut flora and improve digestion and nutrient absorption.
The most common reason is improper fermentation. The batter needs to be fermented for 8-12 hours in a warm place until it has risen and is airy. Under-fermented batter will result in dense, hard paniyarams. Also, ensure your urad dal is ground to a very smooth and fluffy consistency.
Yes, you can. While you won't get the classic round shape, you can pour the same batter onto a hot tawa (griddle) to make small, thick pancakes called uttapam.
Leftover batter can be stored in an airtight container in the refrigerator for up to 2 days. Cooked paniyarams can be refrigerated for 1-2 days and reheated in a pan or microwave before serving.
Yes, it is very healthy. Foxtail millet is a gluten-free grain rich in fiber, iron, and magnesium. The fermentation process makes it easier to digest and improves nutrient absorption. It's a much healthier alternative to rice-based paniyaram.
One serving of 6 Thinai Paniyaram contains approximately 390-420 calories. The exact count can vary based on the amount of oil used for cooking.
No, fermentation is crucial for this recipe. It is responsible for the soft, spongy texture and the slightly tangy flavor. Skipping it will result in hard, flat, and dense dumplings.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
