Though this might be a very simple post these paniyaram are a real change from the daily idly dosa, poori, pongal menu...though the base is the same as for idly and dosa.The combo we make at home is tomato-mint chutney(will update in the coming days).Hope you guys enjoy these fluffy paniyaram recipe.
Ingredients
-I prefer batter which is 2 or 3 days old when it's fermented.
-You may even add grated carrot and fine cut beans to the onion mixture,saute and add to the batter.
1. Heat oil in a kadai,splutter mustard seeds, add the urad and channa dal and fry on low flame till slightly brown add the cut onions and curry leaves and green chillies and saute for 2-3 minutes till onion changes colour ie next stage to the raw stage and add salt and hing and coriander leaves and give a stir..
2.Add the above to the batter and give a stir till evenly mixed and then check the consistency it should not be too water/too thick -but thicker than dosa and thinner than idly batter consistency.
3.Heat a paniyaram pan,we use non-stick pan and i feel it consumes lesser oil than the traditional kuzhi paniyaram pan.
4.Add little oil in each of the kuzhi and add a spoon of batter till it get's filled and keep the flame on medium high and turn once it get's cooked and allow to get crisp and check inside are cooked with a tooth pick inserted in the paniyaram-if it doesnt stick then remove and serve hot with chutney of your choice/as it is.
5.Enjoy..i served it with mint-tomato chutney.
Ingredients
Idly/dosa batter- 10 ladles.
Salt-1/4tsp
Seasoning:
Oil-3tsp
Big onion-3nos(chopped finely)
Green chilly-6nos(finely chopped)
Curry leaves-3sprigs(torn to smaller pieces)
Coriander leaves-1handful(clean,wash and cut finely)
Mustard-1tsp
Urad dhal-3tsp
Channa dal-2tsp
Hing-1/4 tsp
Note:
-You may even add grated carrot and fine cut beans to the onion mixture,saute and add to the batter.
1. Heat oil in a kadai,splutter mustard seeds, add the urad and channa dal and fry on low flame till slightly brown add the cut onions and curry leaves and green chillies and saute for 2-3 minutes till onion changes colour ie next stage to the raw stage and add salt and hing and coriander leaves and give a stir..
2.Add the above to the batter and give a stir till evenly mixed and then check the consistency it should not be too water/too thick -but thicker than dosa and thinner than idly batter consistency.
3.Heat a paniyaram pan,we use non-stick pan and i feel it consumes lesser oil than the traditional kuzhi paniyaram pan.
4.Add little oil in each of the kuzhi and add a spoon of batter till it get's filled and keep the flame on medium high and turn once it get's cooked and allow to get crisp and check inside are cooked with a tooth pick inserted in the paniyaram-if it doesnt stick then remove and serve hot with chutney of your choice/as it is.
5.Enjoy..i served it with mint-tomato chutney.
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