Kuthiraivali Paniyaram is a healthy breakfast dish made using Barnyard Millet in paniyaram pan. This is a healthy option as no rice is used to make this dish.
Our breakfasts are mostly rotated with Dosas, Idlis, and different Upmas. I almost always have a menu plan for different meals as it really helps me manage things better with work and blogging, managing everything on the house front. Menu planning helps in making sure I always have things stocked and nothing surprises me at the last moment, I really could do well without such surprises.
Of course, the menus do get changed if it needs to be. Otherwise, it is a fixed one with all of them knowing what's for each meal. Ever since I have started using millets in my cooking regularly, I have been using them to replace rice in the tiffin dishes. When Athamma was with us, I used to make any one of the millet for her lunch. I used to pack the same for my lunch as well as it is so tough to cook just for one person.
Planning on replacing regular rice with millets in your meal:
Later when it was a question of preparing tiffin items, we have slowly replaced rice with different millets. I haven't come around to sharing all of those. Sometimes I don't even get time enough to click the pictures. So when I planned the thali, I decided I would make all the dishes with any one of the millet and make a complete breakfast Thali.
We regularly use Ragi, Bajra, and Jowar, so I haven't featured any of these grains. However, the thali is themed on Little Millet (Samai), Barnyard Millet (Kuthiraivali), Kodo Millet (Varagu arisi) based dishes. I made Idlis, Dosas, Paniyaram, Ven Pongal, Sakkarai Pongal. For the side dishes, I made Brinjal Sambar along with chutneys Tomato chutney, Peanut Chutney, Mint Chutney, and Coconut Chutney finally made complete with the Filter Coffee.
Whenever I make chutneys, I am fixed on the national flag and made all three colours, I know I am crazy!
With this thali, we are coming to the last of the series. For today, I am going to talk about how I made Kuthiraivali Paniyaram in this No Rice Tamil Nadu Breakfast Thali.
On the SYL, you can read about the final street food I have to share. Come back next week to read the final week theme that is going to be Simple everyday meals.
Thalis & Platters
Week 1 - Platters for Elders
Indo Chinese Platter for Day 1
Idli Platter for Day 2
Pakoda Platter for Day 3
Colourful Rangoli Food Thali for Day 4
Week 2 - Thalis featuring Non-Veg Regional Cuisines - Non-Veg Thali
Chicken Donne Biryani - Non-Veg Thali 1 for Day 1
Raju gari Kodi Pulao - Non Veg Thali 2 for Day 2
Mutton Biryani - Non-Veg Thali 3 for Day 3
Mutton Dum Biryani - Non-Veg Thali 4 for Day 4
Fish Curry - Non-Veg Thali 5 for Day 5
Prawns Curry - Non-Veg Thali 5 for Day 6
Week 3 - Thalis featuring Indian Flatbreads
Banarasi Kachori aur Sabzi Thali for Day 1
Bengali Dhakai Paratha Nasta Thali for Day 2
Bihari Chana Dal Puri aur Sabji Nasta Thali for Day 3
Gujarati Dhebra aur Sabzi Thali for Day 4
Punjabi Amritsari Kulcha Thali for Day 5
Rajasthani Tikkar aur Sabzi Thali for Day 6
Week 4 - Thalis featuring Breakfast from the different Indian States
Goan Breakfast Thali for Day 1
Coorg Breakfast Thali for Day 2
Kerala Breakfast Thali for Day 3
Odia Breakfast Thali for Day 4
Punjabi Breakfast Thali for Day 5
PIN This for Later!
Step By Step Pictures for making Kuthiraivali Paniyaram
Ingredients used for making Kuthiraivali Paniyaram
Kuthiraivali or Barnyard Millet is used for making this paniyaram. Paniyaram is made in a special pan that has dents where you pour the batter and cook.
The millet is healthy and makes a wonderful replacement for rice.
Kuthiraivali Paniyaram | How to make Barnyard Millet Paniyaram
Equipment
- Paniyaram Pan
- Wooden Stick to remove
Ingredients
For the Batter
- 1 cup Kuthiraivali / Barnyard Millet
- 1/4 cup Urad Dal
- 1 tsp Fenugreek Seeds
- 1 tsp Salt
- Cooking Oil for cooking
For the Masala
- 1 cup Onions finely chopped
- 2 to 3 nos Green Chilies
Instructions
For the Batter
- Wash the millets and Urad dal with fenugreek seeds in water separately for at least 3 to 4 hours.
- Drain completely and grind the urad dal and millets separately in a mixer.
- Grind both to a smooth paste and mix well after adding salt.
- Let it get fermented overnight or at least 8 hours.
- When the batter is well fermented, mix with ladle and make sure the batter has the dosa consistency, add water if required.
Making the Paniyaram
- Take the required amount of batter, add finely chopped onions, green chilies and mix well.
- We can add grated carrot, temper with chana dal and mustard seeds as well if you want.
- Grease the Paniyaram pan with oil, simmer and pour to fill the dents.
- Sprinkle few drops of oil, cover and cook on low flame till the bottom gets cooked.
- Using the wooden stick flip to the other side.
- Cook till done, remove and serve with side dishes.
Notes
Temper with chana dal, urad dal, curry leaves and mustard seeds for a change.
For more party menu ideas, check out the Thalis and Platters that would appeal to Elders, and Thalis & Platters that Kids would love!
Harini Rupanagudi says
I love the banana leaf setup. I wish I could source them here. Love the paniyaram in any combination and this variation with barnyard millet is just too good to pass.
Vaishali says
Wow! I would love to finish the entire spread..the paniyarams look awesome, but the whole process of soaking and grinding ..I somehow find it so cumbersome. Isn't there an instant version.
and yes I like those Indian Flag chutneys...they look delicious.
srividhya says
wow busu busu kaara paniyaram. Love it and these days we are also starting to replace rice with millets and quinoa and other grains. Glad to see millets regaining its popularity.
Renu says
Paniyaram is my favourite, though I make it less as I can make only a few at a time and it takes time. But I like this healthy version with Barnyard millet, must try.