| Product Used |
Sidhya Barnyard Millet Urad Dal Chilla Mix |
| Preparation Time |
15 mins |
| Cooking Time |
15 mins |
| Servings |
3-4 |
| Chef's Note |
Add finely chopped carrots or onions to the stuffing for extra flavor and nutrition. |
Ingredients
For the Batter
| Ingredient |
Quantity |
| Sidhya Barnyard Millet Urad Dal Chilla Mix |
1 cup |
| Water |
As required |
| Oil |
For greasing |
For the Stuffing
| Ingredient |
Quantity |
| Oil |
1 tsp |
| Garlic, minced |
1 tsp |
| Sweet Corn |
¼ cup |
| Capsicum, finely chopped |
¼ cup |
| Tomato, finely chopped |
¼ cup |
| Salt |
To taste |
| Black Pepper Powder |
½ tsp |
| Grated Cheese |
½ cup |
Instructions
-
1. In a bowl, mix the Sidhya Barnyard Millet Urad Dal Chilla Mix with water to make a smooth, slightly thick batter. Let it rest for 10 minutes.
-
2. Heat oil in a pan and sauté the minced garlic until fragrant.
-
3. Add the sweet corn, chopped capsicum, and tomatoes. Cook for 2–3 minutes until slightly softened.
-
4. Season with salt and black pepper. Turn off the heat, add the grated cheese, and mix well. Keep the stuffing aside.
-
5. Heat a paniyaram pan and lightly grease each cavity with oil.
-
6. Fill each cavity halfway with the prepared batter.
-
7. Add a spoonful of the veggie-cheese stuffing to the center.
-
8. Cover the stuffing with another spoonful of batter to seal it.
-
9. Cover the pan and cook on low to medium heat for 3–4 minutes until the bottom turns golden brown.
-
10. Carefully flip each paniyaram and cook for another 2–3 minutes until evenly golden and cooked through.
-
11. Remove from the pan and serve immediately.
Serve hot and enjoy these cheesy Millet Paniyarams with coconut chutney, green chutney, or tomato ketchup.
