6 h 30 m
– Wash the thinai / foxtail millet and soak it in water. – Drain the water and place the millet in the blender. Add water, grind into smooth paste. – Add the powdered jaggery, rice flour and wheat flour in the blender, grind to smooth batter. – Add the coconut, cardamom powder, salt and the mashed banana. Mix well and let it sit. – Adjust the consistency of the batter by adding little water. – Mix it well and add the baking soda. Mix it again.
– In the meantime, heat the paniyaram pan and grease each mould with little oil/ghee. – Pour the batter into each hole of the paniyaram pan and cook it until it cooks on one side. Flip it to the other side and cook on that side as well.
– Remove the paniyaram and serve warm. – The paniyaram could be heated in the microwave when serving at a later time.