SWEET PANIYARAM AND KARA PANIYARAM

       I am a big fan of these paniyarams…that too from my mom’s hand…But after marriage,when I tried making,sometimes I will get it right but mostly flop….That’s because I will not be accurate in measures….But now,I think I am getting it right,slowly….!Just similar to my mom’s!!! I think the sweet version is mostly all you know,but the spicy version is uncommon I think…so here we go with the two recipes….
Perfect for evening snack or even starter for dinner.

sweet paniyaram

Idly rice	1 cup
Thoor dhal/Thuvaram paruppu	2 tblsp
Fenugreek seeds/Vendhayam	3/4 tsp
Urad dal	1 tblsp
Jaggery	1/2 cup
Salt	As needed
Water	As needed for grinding
Elachi	1 no.
Cooking soda(optional)	1 pinch
Coconut grated(optional)	2 tblsp
Ghee/oil	As needed

Method:

1. Soak rice,thoor dal,urad dal and fenugreek seeds for minimum 3 hours and grind to a smooth paste.(consistency thicker than idly dosa batter)
2. Set aside for Minimum 2-3 hours.
3. At the moment you are going to make,add powdered jaggery,elachi,salt,cooking soda and coconut gratings(if desired) and mix well.
4. Wait for 10 min for jaggery to get mixed well.(or you can make jaggery syrup and mix apparently)
5. Heat the paniyaram pan and grease it with ghee or oil.(I use 1 or 2 tsp altogether for the 7 kuzhis/hollows)
6. Pour the batter careful in each hollow and cook covered in medium low flame.
7. Then turn and cook for another 2 minutes or till golden brown.
8. Serve hot as evening snack!!

Kara paniyaram

This one tastes like our adai but no onion in this one…

Ingredients:

Idly rice	1 cup
Channa dal	1 fist full
Thoor dhal	2 tblsp
Urad dhal	2 tblsp
Sago/ poha	2 tblsp
Asafetida	2-3 generous pinches
Red chillies	5-8 nos
Salt & water	as needed
Curry leaves	1 sprig
Oil	as needed

Method:

1. Soak the rice separately and dals with sago/poha together for 3 hours.
2. First grind red chillies,salt and asafetida,then add the soaked rice,grind until rawa/sooji consistency  and lastly the dhal.
3. And grind to a coarse paste(like rava/sooji).Let the batter be thick not too watery. Add curry leaves. Keep aside for few hours if possible.
4. Pour into the greased hollows as we said for the sweet one. cook covered in medium flame.
5. Cook on both sides to golden brown and serve hot with coconut chutney!!

UPDATE:

                               Its a pleasure for me to send this to Monthly mingle – Ravishing Rice hosted by Nag’s of Cooking and me!!
Notes :

Possible fact for paniyaram being hard is less water. Add more water and mix and try again. Paniyaram sticking to the pan? More soda or water or urad dal or methi seeds.  To balance this, you can either add some maida or rice flour to the batter and try again. If you are making for dinner,try grinding in the afternoon or even morning for best soft results of paniyaram. For Kara paniyaram, donot grind the dal smoothly as it will give you hard paniyarams,you have to let it coarse. Just grind the rice first smoothly if you want,thats enough.