Recipe · Millets · by Recipe contributed by Thirumalai Mission Hospital, Thirumalai Charity Trust, Ranipet
Little Millet Kuzhipaniyaram
Good for CKD, Diabetics, Dialysis and Post transplant
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 106
Per serving
4 paniyaram
Safe for your stage
Phosphorus93.8 mg
Potassium175 mg
Sodium5.37 mg
Protein6.5 g
Energy213 kcal
Sodium in salt is not included in above calculation
Ingredients
- Samai (little millets)360 g · 2 cups
- Ginger fresh5 g · 1 small pc
- Curry leaves2 g · 7-8
- Cumin seeds2.6 g · 1 tsp
- Rice bran oil20 g · 4 tsp
- Black gram dal45 g · 1/4 cup
- Black gram dal (split)1.25 g · 1/4 tsp
- Bengal gram dal1.25 g · 1/4 tsp
- Mustard seeds1 g · 1/4 tsp
- Chillies green3 g · 2
- Fenugreek seeds4 g · 1 tsp
- Onion big200 g · 2
Method
- 1Soak little millet and black gram dal for 4 hours. Grind the soaked grains with fenugreek seeds and salt to the consistency of idly batter.
- 2Chop onion, ginger and green chillies finely and keep aside.
- 3Heat a few teaspoons of oil in a pan, add mustard seeds and let it splutter. Add onions, green chillies, ginger and salt and sauté. Add the sautéed ingredients to the little millet flour batter and mix.
- 4Apply oil to the kuzhipaniyarampan. Pour a portion of batter into the pan.
- 5Fry till brown on medium flame. Turnover and fry the next side.
- 6Remove from heat when brown. Serve with mint chutney.
Notes from the contributor
- • Serve hot with a mint or bell pepper chutney
Sources
- KWF · Proprietary-with-permission · id kwf_little_millet_kuzhipaniyaram