8. KAMBU PANIYARAM

Ingredients 100 gm pearl millet

30 gm idli rice

10 gm urad dal

500 gm water

100 ml groundnut oil 1 tbsp coconut, grated Salt to taste

30 ml oil ½ tsp mustard seeds ½ tsp cumin seeds

1 dry red chilli

20 gm shallots, chopped 2 green chillies, chopped 5 gm ginger, chopped 5 curry leaves

Method

Soak pearl millet, rice, and urad dal together in water. Four hours later, grind it all to form a coarse paste. Add grated coconut and grind again to form a batter. Mix in salt, and let it ferment for six hours. Meanwhile, heat oil in a pan. Add mustard seeds, cumin seeds, and red chillies. Once crackled, add onions, ginger, green chillies, and curry leaves. Sauté for 20 seconds. Mix this into the fermented batter. Grease a paniyaram skillet with oil, and pour a tablespoon of the fermented tempered millet batter into each cavity. Cook on medium flame on both sides until it turns golden brown. Serve hot. hyatt.com