CHETTINAD PANIYARAM
Needed: raw rice -1 cup, idly rice – 1 cup, whole white urad dal – ½ cup, fenugreek seeds 1 spoon.
Method:
1. wash ,soak the raw rice -1 cup, idly rice – 1 cup together in a bowl.
2. In another bowl soak urad dal with fenugreek seeds separately. Soak both for 3-4 hrs. Grind Urad dal in the wet grinder till frothy. Grind rice separately into fine rawa consistency.
3. Mix rice and dal mixture nicely and add salt and ferment it for 10-12 hrs.
4. The addition of cooking soda makes the paniyaram light and fluffy, so do not miss it.(should add cooking soda only at the time of cooking paniyaram)
Now the batter is ready, let’s do tempering for paniyaram.
Needed for tempering:
Method:
• Heat oil in a pan add,mustard seeds, urad dal,channa dal, curry leaves,chopped green chilli,chopped red chili,sauté for 1 min and add chopped onions.saute till onions are translucent.
• Add the above tempering to the batter,add cooking soda (one pinch),salt.mix well.Now the batter is ready for making paniyaram.
To make paniyaram:
• Heat paniyaram kal ornon stich paniyaram pan.Add oil ,Now slowly pour the batter to the paniyaram kal or non stick paniyaram pan. Let it cook for 2 mins ,now flip and cook .cook until paniyaram become crispy.Add extra oil if needed.
• Now transfer it to a serving plate.tasty paniyaram is ready.
Or
Another way to make easy paniyarm:
If your dosa batter becomes sour,then you can simply make tasty paniyaram by adding the above said tempering .or you can also make paniyaram without adding those tempering and serve with coconut chutney.(method to make coconut chutney is in my blog-side dish for idly/dosa category )
PANIYARAM is chettinad recipe.It can be prepared sweet or spicy. Now I am posting the spicy version of chettinadu paniyaram.
LET’S DO THE BATTER FIRST:Needed: raw rice -1 cup, idly rice – 1 cup, whole white urad dal – ½ cup, fenugreek seeds 1 spoon.
Method:
1. wash ,soak the raw rice -1 cup, idly rice – 1 cup together in a bowl.
2. In another bowl soak urad dal with fenugreek seeds separately. Soak both for 3-4 hrs. Grind Urad dal in the wet grinder till frothy. Grind rice separately into fine rawa consistency.
3. Mix rice and dal mixture nicely and add salt and ferment it for 10-12 hrs.
4. The addition of cooking soda makes the paniyaram light and fluffy, so do not miss it.(should add cooking soda only at the time of cooking paniyaram)
Now the batter is ready, let’s do tempering for paniyaram.
Needed for tempering:
Method:
• Heat oil in a pan add,mustard seeds, urad dal,channa dal, curry leaves,chopped green chilli,chopped red chili,sauté for 1 min and add chopped onions.saute till onions are translucent.
• Add the above tempering to the batter,add cooking soda (one pinch),salt.mix well.Now the batter is ready for making paniyaram.
To make paniyaram:
• Heat paniyaram kal ornon stich paniyaram pan.Add oil ,Now slowly pour the batter to the paniyaram kal or non stick paniyaram pan. Let it cook for 2 mins ,now flip and cook .cook until paniyaram become crispy.Add extra oil if needed.
• Now transfer it to a serving plate.tasty paniyaram is ready.
Or
Another way to make easy paniyarm:
If your dosa batter becomes sour,then you can simply make tasty paniyaram by adding the above said tempering .or you can also make paniyaram without adding those tempering and serve with coconut chutney.(method to make coconut chutney is in my blog-side dish for idly/dosa category )
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