Kodo Millet Paniyaram Recipe – Authentic Indian Banana & Jaggery Bites

Last Updated on 2 months by Neha Deshmukh

Kodo Millet Paniyaram Recipe – Authentic Indian Banana & Jaggery Bites

Hey everyone! If you’re looking for a delightful, slightly sweet, and incredibly satisfying snack, you’ve come to the right place. I stumbled upon this Kodo Millet Paniyaram recipe a few years ago, and it’s been a family favorite ever since. It’s a wonderful way to enjoy the goodness of millets in a traditional Indian form. These little bites are perfect for breakfast, a snack, or even a light dinner!

Why You’ll Love This Recipe

This Kodo Millet Paniyaram isn’t just delicious; it’s packed with nutrients and flavor. It’s a fantastic way to introduce millets into your diet, and the combination of banana and naatu sakkarai (country sugar) gives it a naturally sweet and comforting taste. Plus, it’s surprisingly easy to make, even if you’re new to working with millets.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful paniyarams:

• 1 cup kodo millet
• 1 banana
• 1 cup naatu sakkarai (country sugar)
• 2 tablespoons urad dal
• 1 teaspoon toor dal
• ½ teaspoon fenugreek seeds
• Pinch of cooking soda
• ½ teaspoon salt
• 1 cardamom
• Ghee or sesame oil as needed

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? Knowing what each one brings to the table can really elevate your cooking!

Kodo Millet: A Nutritional Powerhouse

Kodo millet is an ancient grain, and it’s seriously good for you. It’s gluten-free, rich in fiber, and a great source of protein. I love using it because it’s easily digestible and adds a lovely texture to the paniyarams.

Naatu Sakkarai (Country Sugar): Flavor & Health Benefits

Naatu sakkarai, or country sugar, is unrefined sugar made from sugarcane juice. It has a beautiful caramel-like flavor and is considered healthier than refined sugar because it retains some of the sugarcane’s natural minerals. If you can’t find it, jaggery is a good substitute, though the flavor will be slightly different.

Urad Dal & Toor Dal: The Protein Boost

Urad dal (black gram) and toor dal (split pigeon pea) add protein and help bind the batter together. They also contribute to the lovely texture of the paniyarams.

Fenugreek Seeds: Aromatic & Digestive Aid

Don’t skip the fenugreek seeds! They add a subtle, slightly bitter aroma that balances the sweetness beautifully. Plus, they’re known for their digestive properties.

Ghee/Sesame Oil: Traditional Cooking Fat & Flavor

Traditionally, ghee is used for cooking paniyarams, giving them a rich, nutty flavor. Sesame oil is another fantastic option, especially if you prefer a slightly different taste profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the kodo millet a really good wash. Rub it between your hands about 5 times to remove any impurities. Then, soak it along with the urad dal, toor dal, and fenugreek seeds in enough water for about 3 hours.
2. Once soaked, drain the ingredients and grind them into a smooth paste using the residual water. You might need to add a little more water if it’s too thick.
3. Now for the good stuff! Mash the banana and add it to the batter along with the naatu sakkarai and cardamom. Blend everything together until well combined.
4. Transfer the batter to a bowl, cover it, and let it rest for at least 5 hours. This is important for fermentation and to get that lovely fluffy texture.
5. Just before cooking, add the salt and cooking soda to the batter and mix well. You’ll notice a slight fizz – that’s a good sign!
6. Heat up a paniyaram pan (a special pan with cavities) and grease each cavity generously with ghee or oil.
7. Pour the batter into each cavity, filling it about halfway.
8. Cover the pan and cook on medium heat for about 2 minutes. Then, flip the paniyarams and cook the other side for another 2 minutes, or until golden brown and crispy.

Expert Tips

• Consistency is key: The batter should be thick enough to hold its shape but pourable. Adjust with a little water if needed.
• Don’t overcrowd the pan: Cook in batches to ensure even cooking.
• Heat control: Medium heat is your friend! Too high, and the outside will burn before the inside cooks.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

Vegan Paniyaram

Simply replace the ghee with coconut oil or any other vegan oil.

Gluten-Free Paniyaram (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free, thanks to the kodo millet.

Spice Level Adjustment

Add a pinch of grated ginger or a finely chopped green chili to the batter for a little kick. My friend loves adding a dash of black pepper!

Festival Adaptations (Pongal, Onam)

These paniyarams are often made during festivals like Pongal and Onam. You can add a touch of grated coconut to the batter for a more festive flavor.

Serving Suggestions

Serve these Kodo Millet Paniyaram hot, straight off the pan! A little extra ghee or sesame oil drizzled over the top adds extra crispiness and flavor. They’re delicious on their own, but you can also serve them with coconut chutney or a dollop of yogurt.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. Reheat them in a pan or oven to restore their crispiness.

FAQs

What is Kodo Millet and where can I find it?

Kodo millet is a small, nutritious grain that’s gaining popularity. You can find it at most health food stores, Indian grocery stores, and online retailers.

Can I use regular sugar instead of Naatu Sakkarai?

Yes, you can! While naatu sakkarai adds a unique flavor, regular sugar will work in a pinch. Just be aware that the taste will be slightly different.

Can I make the batter ahead of time? If so, how long will it keep?

Absolutely! You can make the batter a day ahead and store it in the refrigerator. It might thicken up, so you might need to add a little water before cooking.

What is the best way to prevent the Paniyaram from sticking to the pan?

Greasing the pan generously with ghee or oil is key. Also, make sure the pan is properly heated before adding the batter.

Can I steam the Paniyaram instead of cooking it on a griddle?

While traditionally cooked on a griddle, you can steam them! Steam for about 10-12 minutes. They won’t get the same crispy texture, but they’ll still be delicious.