INGREDIENTS
Raw rice - 1/2 Cup
Idly rice - 1/2 Cup
Urad dal - 1/4 Cup
Toor dal - 1 Tsp
Fenugreek seed - 1/4 Tsp
Karupatti
(Palm Jaggery) - 1 Cup
Cardamom - 2 Nos
Grated coconut - 1/4 Cup
Salt - A pinch
PROCEDURE
1. Wash and soak rice, urad dal, toor dal, fenugreek together atleast for 3 hrs.
2. Grind the above with very little water to a smooth batter.
3. In meantime, powder the palm jaggery and add little water and heat until it dissolve.
4. Remove the impurities by straining the syrup.
5. Add the filtered syrup to the batter and keep aside for atleast 3 hrs for fermentatiom.
6. Then add powdered cardamom, grated coconut, a pinch of salt and mix well.
7. Batter should be little thicker than the dosa batter consistency.
8. Heat paniyaram pan and greese with ghee or oil .
9. Pour the batter upto 3/4th of the pit in the paniyaram pan.
10. Cook covered in medium flame for 2 minutes, flip and cook until it reaches golden brown.
11. Now paniyaram is ready serve as such or with coconut chutney.
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