PANIYARAM

FOR SWEET:

• Idly rice-1 cup
• Cooking rice - 1/2 cup(ponnai raw rice)
• Uradal-4 tsp
• Fenugreek seeds - 1/2 tsp
• Salt- needed
• Water- as needed for grinding

 

METHOD:

• Soak rice,urad dal and fenugreek seeds and grind to a smooth paste like idly batter
• Keep it as side for 8-10 hour.
• Seperate the batter for sweet and kara paniyaram.

For Sweet paniyaram:

• Add jaggery with batter.(make the jaggery like powder)
• And mix it well.
• Heat the paniyaram pan.
• Add ghee  in the paniyaram pan.
• Pour the batter in the paniyaram pan and cook it in medium low flame.
• Then turn the paniyaram and cook for another 2 minutes till it turn golden brown.
• Serve it hot.

FOR KARA PANIYARAM:

• Small onion - 2 nos.(chopped)
• Green chill - 3 nos.(chopped)
• Mustard seeds - 1 tsp.
• Chana dhal - 1 tsp.
• Urad dhal - 1/2 tsp.
• Batter - 3 cup
• Curry leaves - 3 nos.
• Coconut chopped - 1 cup (very thin sliced).

Method:

• Heat the pan with 2 tsp of oil.
• Add chana dhal, mustard seeds, urad dhal, curry leaves, coconut fry it for 3 min.
• Add it with the batter.
• Heat the paniyaram pan.
• Add ghee  in the paniyaram pan.
• Pour the batter in the paniyaram pan and cook it in medium low flame.
• Then turn the paniyaram and cook for another 2 minutes till it turn golden brown.
• Serve it hot with coconut chutney.