Ingredients:
Method:
Clean, wash and soak bothe the rice together.
Clean, wash and soak urudh dhal along with fenugreek seeds. Soak them for atleast 3 hours.
Grind them seperately and beat them together well. and let it to ferment for 6 to 8 hours.
Grate the coconut. powder the cardamom.
Make a syrup out of karuppatti with very little water.
To the fermented batter, add the karuppatti syrup, grated coconut and cardamom powder. Check for sweet and make Kuzhi paniyarams.
Note: Excess of karuppatti will tend to brown early on the outer layer and uncooked inner layer. Also it may not come out of the vessel. So this is not a dish too sweet. You can also alter it with jaggery.
- Raw rice - 2 cup
- Parboiled rice - 2 cups
- Urudh dhal - 1 cup
- Fenugreek seeds - 2 tsp
- Karuppatti - 300 gm
- Coconut - 1/2
- Cardamom - 4 poda
- Oil
Method:
Clean, wash and soak bothe the rice together.
Clean, wash and soak urudh dhal along with fenugreek seeds. Soak them for atleast 3 hours.
Grind them seperately and beat them together well. and let it to ferment for 6 to 8 hours.
Grate the coconut. powder the cardamom.
Make a syrup out of karuppatti with very little water.
To the fermented batter, add the karuppatti syrup, grated coconut and cardamom powder. Check for sweet and make Kuzhi paniyarams.
Note: Excess of karuppatti will tend to brown early on the outer layer and uncooked inner layer. Also it may not come out of the vessel. So this is not a dish too sweet. You can also alter it with jaggery.
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