Wednesday, November 6, 2013

Inipu Paniyaram & Kaara Paniyaram


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.


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