Inipu Paniyaram & Kaara Paniyaram

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

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.


Please like to get regular updates of my posts in facebook: