Ingredients:
- Barnyard Millet - 1/2 cup ( buy here BlissTree Barnyard millet)
- Whole Urad Dal(Deskinned) - 1/2 cup
- Sugar - 1/2 cup
- Coconut Milk - 1 cup
- Whole Milk - 1 cup
- Cardamom - 3 crushed
Method:
For Paniyaram:
- Wash Barnyard millet and urad dal and soak them together for 3-4 hours.
- In a mixer grinder or blender, add both the millet and urad dal and grind to a fine paste consistency.
- While grinding, add ice water to the millet and dal mix. Alternatively, you can refrigerate the batter for 30 minutes to an hour. This is important to get the paniyaram fluffy.
- Make sure that the batter is not too thick , nor too watery. My batter was thick as in the picture, I added little more water to it.
- In a kadai or wok, heat oil and when it's hot enough, drop the batter little by little.
- Try to fry the paniyarams in golden yellow. So, make sure that the oil is not too smoking hot.
- Simultaneously, in another sauce pan, add milk and sugar and bring it to boil. Add crushed cardamom. Switch off the stove.
- I had a coconut milk can, so I skipped making coconut milk from scratch. If making fresh coconut milk, use the first thick milk of coconut.
- Add the boiled milk, sugar mixture to the coconut milk.
- Add the fried paniyarams to the milk and let it soak minimum for an hour. Then, it's ready to serve.
