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.
|Idly rice||1 cup|
|Thoor dhal/Thuvaram paruppu||2 tblsp|
|Fenugreek seeds/Vendhayam||3/4 tsp|
|Urad dal||3 tblsp|
|Water||As needed for grinding|
|Cooking soda(optional)||1 pinch|
|Coconut grated(optional)||2 tblsp|
- 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)
- Set aside for Minimum 2-3 hours.
- At the moment you are going to make,add powdered jaggery,elachi,salt,cooking soda and coconut gratings(if desired) and mix well.
- Wait for 10 min for jaggery to get mixed well.(or you can make jaggery syrup and mix apparently)
- Heat the paniyaram pan and grease it with ghee or oil.(I use 1 or 2 tsp altogether for the 7 kuzhis/hollows)
- Pour the batter careful in each hollow and cook covered in medium low flame.
- Then turn and cook for another 2 minutes or till golden brown.
- Serve hot as evening snack!!
Kara paniyaramThis one tastes like our adai but no onion in this one…
|Idly rice||1 cup|
|Channa dal||1/4 cup|
|Thoor dhal||1/4 cup|
|Urad dhal||2 tblsp|
|Yellow moong dal||2 tblsp|
|Sago/ poha||2 tblsp|
|Asafetida||2-3 generous pinches|
|Red chillies||5-8 nos|
|Salt & water||as needed|
|Curry leaves||1 sprig|
- Soak the rice separately and dals with sago/poha together for 3 hours.
- First grind red chillies(you can soak the red chillies along rice too) ,salt and asafoetida,then add the soaked rice,grind until fine rawa/sooji consistency and lastly the dhal.
- The batter should be a coarse paste(like wheat rava).Let the batter be thick, not too thick, not too watery. Add curry leaves. Keep aside for few hours if possible.
- Pour into the greased hollows as we said for the sweet one. Cook covered in medium flame.
- Cook on both sides to golden brown and serve hot with coconut chutney!!