Millets are very healthy. In my childhood I could not get a chance to taste all the millet varieties except rage/finger millet. But nowadays, kids are really so lucky and they are having millets from in the young age to grow healthier. Lunch box is very important to kids, right? Some kids will return back the foods what we give to them. So we should make their favorite or tasty recipes for them. I prepared mixed millet paniyaram with jaggery syrup, which is traditional and full packed nutrition as well as delicious food. Check out my other paniyaram varieties sweet kuzhi paniyaram and carrot kara kuzhi paniyaram... 


I am so happy to send the recipe to Indus Ladies – 100 Kids Lunch Box Recipes. It's an interesting event and thanks my friends Priya and Manju, who suggesting me to participate in the same. If you wish to participate in this do not worry still 3 days more to participate, for more details go through the logo…
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Lunch Box/Breakfast
Preparation Time
 15 Minutes (apart from soaking, grinding and fermentation)
Cooking Time
15 Minutes

Source – My Own

Varagu/Kodo millet – ½ Cup
Samai/Little millet – ½ Cup
Thinai/Foxtail millet – ½ Cup
Kuthiraivaali/Barnyard millet – ½ Cup  
Kambu/Pearl millet – ½ Cup
Cholam/Jowar millet – ½ Cup
Idli rice/Parboiled rice – ½ Cup
Urad dal – ¾ Cup
Fenugreek – 2 Tsp
Water – To require grinding
Salt – To taste


Jaggery – 2 Cup, small pieces
Water – 2 Tbsp
Cardamom powder – 1 Tsp
Walnut – 2 Tbsp, chopped

  • Soak all the millets with parboiled rice for 2 hours.
  • Soak urad dal and fenugreek for 2 hours.
  • Drain the urad dal and fenugreek and grind it into a smooth batter with spreads of some water and transfer into a large vessel.
Idli Batter1
  • Next, drain the millets and grind into batter with spreads of water.
  • Transfer the batter into the urad dal mixture, add salt and mix it well with clean hands.
  • Allow 8-12 hours for fermentation.
Thinai Varagu Idli
  • Now its ready to make paniyaram.
  • Take the required amount of paniyaram batter into a mixing bowl and keep it aside.
  • Take the grated or small pieces jaggery add 2-4 Tbsp of water and melt it completely.
  • Add the jaggery syrup into the batter via coffee filter little by little and stir it well.
  • Check the sweetness of the batter and add according to your sweet taste, if not enough add little and mix it well.
  • Heat paniyaram pan on low-medium flame.
  • Add 1 Tsp of oil in every well of the paniyaram pan.
  • Add walnuts to the oil and then pour sweet paniyaram batter to the ¾ of the well, because it will rise while cooking.
  • And cover with lid for 1 minute on low flame.
  • Now flip the each paniyaram with the help of skewer or wooden stick.
  • After it gets cooked take out from the well and keep it in bowl.
  • Serve it hot, if you wish serve with coconut chutney.



  • The batter will be very thick but don’t worry, when you add jaggery syrup it will be loosen.
  • The batter consistency is important it should not be too runny; it should be like idli batter consistency.  
  • If you like palm jaggery adds it instead of jaggery.
  • Cardamom powder is optional.
  • Nuts are your optional, add your favourite nuts or dates to the paniyaram.
  • You can make spicy paniyaram by adding veggies with tempering.




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