Recipe type: BREAKFAST
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 50 small paniyaram
Quinoa kuzhi paniyaram recipe (quinoa lentil balls) is a healthy and delicious gluten free and vegan breakfast recipe. Serve this paniyaram with coconut chutney or tomato chutney.
  • 1 Cup of Idly Rice
  • 1 Cup of Quinoa, I used red quinoa
  • ½ Cup of Urad Dal
  • 1 Tsp of Fenugreek
  • Salt to taste
  • Oil as needed
  • Water as needed
  1. Soak idly rice, quinoa, urad dal, fenugreek together in a bowl for overnight.
  2. Next day, wash twice in tap water and grind it in a grinder / mixie with required water to a smooth paste. Add salt and mix well with hand.
  3. Leave it outside to ferment for 5-6 hrs.
  4. Add oil and pour the batter in the preheated, oil-greased kuzhi paniyaram pan (aebleskivar pan) and cook till done.
  5. Turn over the paniyaram with the help of a skewer and cook the other side.
  6. Remove the paniyaram from the pan after it turns golden brown color .
  7. Ready to serve with tomato chutney or coconut chutney.
Best side dishes are coconut chutney and tomato chutney.
You can use any kind of quinoa to make this paniyaram.
If you don't get quinoa, replace it with thinai (foxtail millet).
You can make even dosa with the same batter.
Don’t cook paniyaram in high flame, which will turn paniyaram brown and leaving uncooked on inside.
Do not leave the batter outside for more than 6 hrs. Batter will turn tangy in taste.
You can refrigerate batter for 2 days. After that it will turns sour in taste.
For a healthier version, add grated carrot and chopped spinach to the batter.
Recipe by FoodyBuddy at http://foodybuddy.net/2015/09/25/quinoa-kuzhi-paniyaram-recipe-quinoa-indian-recipes.html