Pani varagu is one millet in the millet category. It is cultivated in hills, so it is called pani varagu. Till 80’s panivaragu was the staple food of draught prone parts of east coast of A.P. Even it is cultivated there. It is called varigalu in Telugu. Even now during sankranthi season varigannam is made as a part of the festival with new pani varagu (proso millet).
First I tried idli with pani varagu and that came out well. It was soft. I made dosa also. It was soft too and had a spongy texture. So I decided to make panivaragu sweet appam. It also came out very well when compared to rice appam. The taste was also very good.
Let us see how to make panivaragu appam.
- Panivaragu – 1 cup
- Urad dal – ¼ cup
- Salt – pinch
- Jaggery – 1 cup
- Coconut – ½ cup
- Cardamom powder – ¼ tsp
- Ghee – ¼ cup
Wash and rinse panivaragu two to three times and soak it for 2 hours. Then grind till smooth texture. Ferment 4 hours. Powder the jiggery. Add jiggery, grated coconut and cardamom powder and mix well till jaggery dissolved. Add pinch of salt to enhance the flavor. Heat kuzhipaniyarakkal in the stove and pour ghee in every kuzhi(groove). Pour the batter in every groove and cook. Close the pan with a lid and cook. Turn other side and cook few minutes.
If you want you can make jiggery syrup, filter and add or else you can add like me.
Add sweet according to your taste.