Cooking web notes

      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

Method:

1. Soak rice,thoor dal,urad dal and fenugreek seeds for minimum 3 hours and grind to a smooth paste.(consistency like 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:

Method:

1. Soak the rice and dhals together for 3 hours.
2. First grind red chillies,salt and asafetida,then add the soaked rice and dhal.
3. And grind to a coarse paste(like rava/sooji).Let the batter be thick not too watery.
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 :