How to make Millets Kara Paniyaram!

Millets Kara Paniyaram is a typical South Indian dish originating in Tamil Nadu. Since millets are widely grown and available in Southern India, dishes made from millets are very popular here. Kara Paniyaram uses little millets or barnyard millets, locally referred to as saamai to prepare the dish. Paniyarams can be both sweet and savoury, depending on the preparation of the dosa idli batter. The dish makes a perfect evening snack when you have guests over, or even as a breakfast item. For quick and healthy recipes for your kids, paniyarams are easy to make by keeping this millet based dosa idli batter ready.Millets are known for being gluten-free, and could be one of those fibre-rich food grains that you could switch to, if you’re trying to adopt a healthier diet. Millets have been grown in India for many years, but have recently gained popularity in the Western world for its gluten-free properties. Millets are also known to be rich in dietary fibre and minerals, such as calcium, copper, iron, magnesium. Meals made from millets also fulfil your vitamin requirements, being rich in folate, riboflavin, vitamin B6, C, E and K. All of these benefits make millets a popular choice to incorporate into your daily diet. To make dosa idli batter for millets kara paniyaram, follow the detailed step by step recipe with photos below.

Millets Kara Paniyaram Info:

Prep Time

5 Mins

Cook Time

20 Mins

Total Time

20 Mins




Breakfast or Snack

Millets Kara Paniyaram Ingredients:

  • 2 cups dosa idli batter
  • Carrots, finely chopped (1 cup)
  • Curry leaves (2 sprigs)
  • Black mustard seeds (1 tsp)
  • Ginger (1/2 tsp)
  • Asafoetida (1/2 tsp)
  • Green chillies (1-2)
  • Oil (2 tbsp)
  • Urad (toor) dal (2 tsp)
  • Bengal gram dal (1 tbsp)

Step-by-Step Instructions:

For making perfectly shaped bite-sized kara paniyaram with dosa idli batter, you will also need a special utensil known as the paniyarakkal. Just like idli stands, paniyarakkal serve the purpose of preparing these tasty snacks, and it’s worth investing in one if you plan to make these frequently at home.

  • Temper a pan with mustard seeds, urad dal, Bengal gram dal, hing and curry leaves.
  • To the spices, add the remaining ingredients and vegetables that you wish to add to the batter. Saute in medium heat before adding them to the batter.
  • Grease the paniyaram pan and pour the dosa idli batter.
  • Cover the tray and set it on the flame on low heat.
  • When one side of the paniyarams is done, flip them to the other side till they are light golden brown in colour. The steam cooks the kara paniyarams.

Serving – Scoop the hot kara paniyarams off the pan and now it is ready to be served with coconut chutney or any kind of podi.