Ingredients
Method
Soak rice and dhal together along with fenugreek seeds for 2 hours minimum.
Grind them by adding little water. After few minutes of grinding add the cardamom seeds and coconut. The batter should be the consistance of thick dosa batter or like that for Adai
When it is almost done add jaggery.
Leave it to ferment for 4 to 5 hours.
Heat oil in a kadai, beat the batter with a ladle and pour a ladle full into the hot oil.
when the ends start to brown slightly turn the paniyaram and cook for few seconds and drain out of the oil.
Note: Shred the jaggery and measure. Check for sweetness after making the first paniyaram, if you feel the sweetness is not enough add little honey (it gives good golden color) or few spoons of sugar. If the batter is too thick add a tablespoon of water. If the jaggery is high in quantity the paniyaram will brown fast and will not be cooked in the middle or it may just spread.
If the oil is too hot the paniyaram may go shapeless.
It must have the ends like that of a shore line called karai.
The paniyaram may spread in the kadai or it may go into crumbles if the ratio of urudh dhal is not proper or if too much jaggery is added or if its fermented for a longer time.
- Raw rice - 2 cup
- Boiled rice (Idly rice) - 1 cup
- Urudh Dhal - 1/2 cup
- Coconut - 3/4 cup
- Jaggery - 3 cups
- Fenugreek seeds - 3 tsp
- Cardamom - 2
- Oil
Method
Soak rice and dhal together along with fenugreek seeds for 2 hours minimum.
Grind them by adding little water. After few minutes of grinding add the cardamom seeds and coconut. The batter should be the consistance of thick dosa batter or like that for Adai
When it is almost done add jaggery.
Leave it to ferment for 4 to 5 hours.
Heat oil in a kadai, beat the batter with a ladle and pour a ladle full into the hot oil.
when the ends start to brown slightly turn the paniyaram and cook for few seconds and drain out of the oil.
Note: Shred the jaggery and measure. Check for sweetness after making the first paniyaram, if you feel the sweetness is not enough add little honey (it gives good golden color) or few spoons of sugar. If the batter is too thick add a tablespoon of water. If the jaggery is high in quantity the paniyaram will brown fast and will not be cooked in the middle or it may just spread.
If the oil is too hot the paniyaram may go shapeless.
It must have the ends like that of a shore line called karai.
The paniyaram may spread in the kadai or it may go into crumbles if the ratio of urudh dhal is not proper or if too much jaggery is added or if its fermented for a longer time.
