Barley paniyaram

Written by: Shanthi Muthuvel

Barley is very good for lowering bad cholesterol, it has lot of fiber, it helps reduce blood sugar level, good for weight loss etc. I always prepare paniyaram with lots of onion, cumin seeds, curry leaves, coriander leaves and asafoetida, which gives nice flavor and aroma to the paniyaram.

Barley paniyaram

Ingredients:

Serves 4 to 5

For making batter:

      • 1 cup – Barley
      • 1 cup – Idli rice
      • 1/2 cup – Whole black gram without skin / Ulunthu
      • 2 tbsp – Flattened rice / poha / aval
      • 1/8 tsp – Fenugreek seeds/ methi seeds / vendhayam
      • Salt as needed
      • Ice water for grinding

For making paniyaram:

      • 1 no – Onion (chopped finely)
      • 1 or 2 – Green chili (chopped finely) – Completely optional
      • 1/4 inch – ginger (chopped finely)
      • 1 tsp – Cumin seeds
      • 4 nos – Curry leaves (chopped finely)
      • 1 tbsp – Coriander leaves
      • 1 pinch – Asafoetida
      • Salt as needed
      • Oil as needed for making paniyaram

Barley paniyaram

Preparation method:

Making of batter:

  1. Wash and soak barley, idly rice and whole black gram / ulunthu, poha along with fenugreek seeds for 6 hours or overnight.
  2. Grind everything in a mixture grinder or wet grinder to a dosa batter consistency. Add enough salt and mix well, ferment this batter for upto 4 hrs or until well fermented.

Barley paniyaram

Barley paniyaram

Making of paniyaram:

  1. Take a wide bowl with enough barley batter, add chopped onion, green chillies, ginger, coriander leaves, curry leaves, cumin seeds, asafoetida and required salt; Mix well. Now paniyaram mix is ready.
  2. Heat paniyaram pan. Put 2 to 3 drops of oil in each hole; fill each hole with the batter and drizzle few drops of oil on the top. After 1 to 2 minutes, flip over to cook the other side. Once both sides turn golden brown, switch off the stove and serve hot with spicy chutney.

Barley paniyaram

Notes:

  • Barley batter takes very less time to ferment, so check in between whether is done or not. Otherwise batter will be over fermented.
  • Since I used wet grinder for grinding, I soaked everything together for easy grinding.
  • If you think batter is little thick for making paniyaram, then add little water and bring it to desired consistency.
  • Green chillies are completely optional. I did not use it.

Barley paniyaram

1 comment:

  1. wow ... Paniyaaram looks awesome , never knew paniyaaram goes with sambhar too ... always thought it should be eaten by itself or with chutney - interesting !! For me when i see paniyaaram - it reminds me of the "Roja Movie " - paniyaaram in Kashmir way back in 90's !! :)

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