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 kara paniyaram recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast/ Dinner
Prep Time: 5 hr soaking and standing time    |  Cook time: 35 mins    |  Serves: 4

Ingredients

Idli rice - 1 cup

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Toor dhal/Thuvaram paruppu - 2 tbsp

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Fenugreek seeds/Vendayam - 3/4 tsp

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Urad dal - 3 tblsp

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Jaggery - 1/2 cup

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Salt - As needed

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Water - As needed for grinding

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Cardamom - 1

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Cooking soda(optional) - 1 pinch

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Coconut grated(optional) - 2 tblsp

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Ghee/oil - As needed

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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.

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.
• You can grind this in Mixie, makes it simple and easy job.

Kara paniyaram

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

Kara paniyaram recipe

Idli rice - 1 cup

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Channa dal - 1/4 cup

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Toor dhal - 1/4 cup

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Urad dhal - 2 tbsp

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Moong dal - 2 tbsp

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Sago/ poha - 2 tbsp

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Asafetida - 3 generous pinches

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Red chillies - 6

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Salt & water - as needed

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Curry leaves - 1 sprig

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Oil - as needed

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Method

1. Soak the rice separately and dals with sago/poha together for 3 hours.
2. 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.
3. 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.
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!!

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

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Aloo methi recipe, potato methi curry

Simple aloo methi curry made without tomato. Sorry if I am boring you with methi posts… I posted methi theplas and now the next post comes Aloo methi …😗.I was waiting to post some other recipe than a methi recipe,but unfortunately I could not take any stepwise pictures of any other dish and also for this recipe too!🤦

Ingredients:

Potato	3
Onion	1
Methi leaves(without stem)	1 Cup tightly packed
Sambar powder (replace with red chilli powder)	1 & 1/2 tsp
Turmeric powder	1/4 tsp
salt	As needed

To Temper:

Mustard	1/2 tsp
Jeera	1 tsp
Oil	1 Tbsp

Mehtod:

1. Clean the methi leaves and chop them coarsely,keep aside.
2. Peel the potatoes,cube them and Parboil them.
3. Heat kadai and add the tempering items in hot oil,followed by onion.
4. Fry till onion turns golden brown and add the methi leaves and fry till it reduces in volume.
5. Now add sambar powder,turmeric,salt and potato pieces.
6. Sprinkle water and mix well and cook covered in low flame.
7. Fry till potato turns golden brown and nice aroma comes.
8. Transfer to serving dish and serve as an accompaniment for rice or for rotis!!

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Methi thepla recipe, how to make thin methi thepla

Learn how to make methi theplas, thin, soft and goes simply great with boondi raita as side dish.
This is also one of the recipes,that I got from my friend Sangeeta and tried.It tasted great. This is the first time I am trying and I liked it very much.

I love the taste and this methi roti or methi thepla and will often make appearance in the kitchen. It comes out really soft and stays soft even after long time. So perfect to pack for your lunch box and boondi raita is the perfect side dish for methi roti. You can indulge without counting the numbers!

Methi roti - thepla recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 15 mins    |  Makes: 12

Ingredients

Wheat flour - 1 & 1/2 cup

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Methi leaves - 3/4 cup

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Red chilli powder - 1 tsp

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coriander powder - 1/2 tsp

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Turmeric powder - 1/4 tsp

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Garam masala powder - 3/4 tsp

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Turmeric Powder - 1/4 tsp

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Cumin - 1 tsp

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Salt - As needed

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Oil - 3 tbsp

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Butter milk - As needed

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Method

1. Remove the methi leaves from its stem,clean it and chop it coarsely.Fry the wet leaves in a kadai with little oil,just till it reduces in volume.

2. Add the sautéed leaves,salt,turmeric,garam masala powder,red chilli, coriander, turmeric powders, Cumin and oil and mix well. Add required buttermilk to make a soft dough,just like we make for roti/chappathis.

3. Make equal sized balls and roll to thin rotis.Heat a tava,sprinkle little oil and just toast the rotis like we usually do for chapathis.

Notes

• Adding oil and buttermilk adds extra softness to the rotis.
• I added sambar powder in place of red chilli coriander powder, as my sambar powder is a combination of this both.
• Sautéing the methi leaves enhances the flavor and cut down the bitterness of the leaves.
• Stays soft for longer time and also doesn't gets spoiled soon,so ideal for travelling.
• Rolling as thin as possible makes it very perfect!

Serve with any simple raitha or simply with curd and pickle.I served with boondi raita and mango thokku! Tasted great!

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