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Ariso Recipes

Foxtail and Jowar Millet Paniyaram with Coriander Capsicum Chutney

Last update date: February 24, 2012

Foxtail and Jowar Millet Paniyaram with Coriander Capsicum Chutney - A wholesome South Indian delight made from a blend of millets and served with a flavorful chutney.

Total Time: 

50 minutes.

Cuisine: 

Tamil Nadu

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All Ingredients used are safe and clean.

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How To Cook?


1

To make foxtail and jowar millet paniyaram with coriander capsicum chutney, thoroughly clean and wash the coriander leaves. pat them dry and set them aside. also, dry roast the peanuts in a skillet until they turn crisp and golden. roughly crush them between your palms and remove the peel (if the peanuts have skin).

2

In a mixer grinder, combine all the ingredients for the coriander capsicum chutney, including the roasted peanuts, and grind them into a smooth paste. adjust the salt and spice according to your taste preference.

3

Transfer the chutney into a serving bowl and it will stay fresh for about a week when refrigerated.

4

For the foxtail and jowar millet paniyaram, soak the foxtail millet, jowar, urad white whole, and fenugreek seeds in water for a few hours.

5

Grind the soaked ingredients into a smooth batter using sufficient water and allow the batter to ferment overnight.

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