Thinai (Foxtail Millet) Paniyaram

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Millet Recipes from 

Thinai Paniyaram which is Paniyaram made from Foxtail Millet makes for the perfect snack to be enjoyed with hot coffee or tea over a great evening conversation with family or a get-together with friends. Paniyaram is also known as Paddu, Gunta Pongalu and Appe across various regions of South India. This vegetarian side-dish is a Chettinad delicacy which has become popular in various forms across the country today. 

Thinai Paniyaram is made from Thinai, garlic, various dals and red chillies, where the millet and the dals need to be soaked for a good 3-4 hours to make the Paniyaram fluffy and nice. To make the Paniyaram mixture perfect, one needs to grind the soaked dals and millet with water, salt, garlic cloves, fennel seeds and dry red chillies to give it a great taste. A special pan with multiple small circular fissures is coated with oil and the batter is poured in to make Paniyaram, so one can make 6-7 Paniyaram at one time and easily serve them hot. 

One can even add finely chopped vegetables such as onions, carrots, capsicum, etc. to the Paniyaram batter to make an even healthier form of this delicious dish. Paniyaram is one of the best tasty-healthy snacks you can have – the dish is high in dietary fibre and low in sugar, saturated fat and sodium.

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 1 cup - Foxtail Millet/Thinai arisi
  • 1/2 cup - Channa dal
  • 1/2 cup - Toor dal
  • 1/2 cup - Yellow moong dal
  • 1/2 cup - Urad dal
  • 4 - Dry red chillies
  • 1 tsp - Fennel seeds
  • 3 - Garlic cloves
  • Salt

How to Make Thinai (Foxtail Millet) Paniyaram

  • Soak the foxtail millet along with all dals for at least 3 hours.
  • Grind the soaked millet and dal with dry red chillies, fennel seeds, garlic cloves with enough water and salt into a bit coarse paste.
  • Keep aside the batter for an hour or two at room temperature.
  • Heat the kuzhi paniyaram pan on medium heat, pour few drops of oil and pour a ladle of the batter.
  • Cook slowly and turn on both sides until it is well cooked.
  • Don't cook on high flame.
  • Serve hot with spicy coconut chutney or onion chutney.
  • Recipe courtesy: Priya Easy N Tasty Recipes