Ingredients (makes around 30 paniyaram)
For the batter:
Idly rice - 1 cup (1 cup size = 240 ml)
urad dal - 4 tsp
fenugreek seeds - 1 tsp
toor dal - 5 tsp
For the Sweet paniyaram
half of the batter made
jaggery - 1/2 cup
salt - 1/4 tsp
elachi powder - 1/4 tsp
cooking soda - a pinch
grated coconut - 3 tsp (optional)
For the kaara paniyaram
salt - as needed
mustard seeds - 2 tsp
urad dal - 2 tsp
green chili - 4
curry leaves - few
cooking soda - a pinch
chopped onion - 5 - 6 tsp (optional)
oil - 8 - 10 tsp
Idly rice - 1 cup (1 cup size = 240 ml)
urad dal - 4 tsp
fenugreek seeds - 1 tsp
toor dal - 5 tsp
For the Sweet paniyaram
half of the batter made
jaggery - 1/2 cup
salt - 1/4 tsp
elachi powder - 1/4 tsp
cooking soda - a pinch
grated coconut - 3 tsp (optional)
For the kaara paniyaram
salt - as needed
mustard seeds - 2 tsp
urad dal - 2 tsp
green chili - 4
curry leaves - few
cooking soda - a pinch
chopped onion - 5 - 6 tsp (optional)
oil - 8 - 10 tsp
Method:
- Soak rice, toor dal , fenugreek seeds and urad dal for 3 hours and grind it smoothly (thicker than the idly batter)
- Set it aside for 3 hours
- You can also use the first day idly batter but the taste slightly differs
- before making paniyaram, split the batter into two
KAARA PANIYARAM:
- heat a vessel with 2 tsp of oil and add mustard seeds , urad dal, curry leaves, chopped green chili and chopped onion. (adding chopped onion is optional)
- saute it for few mins
- add it to half of the batter
- add salt , cooking soda and mix it well
- heat the paniyaram pan with oil. I used 2 tsp for all the hollows in the paniyaram pan
- pour the batter in each hollow and cook covered for 2 - 3 minutes in medium flame
- turn the paniyaram to cook the other side and leave it for 2 more minutes
- once both sides are cooked properly (it will be in golden brown color), take it out from the pan .
SWEET PANIYARAM:
- powder the jaggery and add little water to make jaggery syrup (Please don't add too much water as it will make the batter too watery)
- drain the syrup to remove impurities
- add this jaggery syrup in remaining half of the batter and add elachi powder, salt and cooking soda
- you can also add grated coconut. this step is optional.
- mix it well
- heat the paniyaram pan with oil. I used 2 tsp for all the hollows in the paniyaram pan
- pour the batter in each hollow and cook covered for 2 - 3 minutes in medium flame
- turn the paniyaram to cook the other side and leave it for 2 more minutes
- once both sides are cooked properly (it will be in golden brown color), take it out from the pan .
Serve hot as breakfast or as an evening snack.
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Great recipe, thanks for sharing.
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