Foxtail Millet (Kangani) Paniyaram

Shallow-fried millet and lentil dumplings with traditional South Indian spices



    For the Foxtail Millet Batter
  • Foxtail Millet: 1 cup
  • Split white urad Dal: 1 ½ cups
  • Fenugreek seeds: 1tsp
    For the tempering
  • Onion: 1 [chopped]
  • Capsicum deseeded: 3 tbsp [chopped]
  • Chana Dal [Bengal gram]: 1 tsp
  • Urad Dal: 1 tsp
  • Mustard Seeds: 1 tsp
  • Ginger: 1 tsp [chopped]
  • Green chili: 2 tsp [chopped]
  • Curry leaves: 2 sprigs
  • Coriander leaves: 2 sprigs
  • Sesame oil: 3 tbsp
  • Salt: To taste


  • Take two medium-sized bowls. Wash and soak the millets and urad dal separately along with fenugreek seeds in another. Soak for at least 8 hours.
  • Drain the excess water from both the soaked millets and urad dal.
  • Blend urad dal and fenugreek seeds along with just enough water to make a thick and smooth batter. Grind the Foxtail millet similarly and keep aside.
  • Add this to the urad dal batter, add 2 teaspoons of salt and stir well to combine. Ferment the batter for 5 to 6 hours or overnight.
  • Once the batter is fermented, gently stir stir so as to not release the air pockets careful to not release the air pockets.
    For the Tempering
  • Heat oil in a pan, add mustard seeds, let it splutter and add Bengal gram, urad dal and fry.
  • Add onion, capsicum, ginger, curry leaves, green chili and sauté.
  • Finally add coriander and mix well.
  • Add the sautéed ingredients to the batter and stir well
  • Heat the paniyaram pan (iron casting tastes better than other material) and grease with oil. Pour the batter in Paniyaram mould, cover with a lid and cook for 2 min.
  • Flip over and pour 1 tbsp of oil around the paniyaram again cook for 2 minutes.
  • Cut off heat, transfer to a serving plate. Serve hot with coconut chutney.
  • Preparation Time: 20mins
  • Cooking Time: 15mins
  • To Serve; 2-3