Tuesday, June 21, 2011

Kara Paniyaram (Vellai Paniyaram Chettinadu special)


Carrot                                                          1 no
Fenugreek                                                   1 tsp
Green chillis                                                  4 no
Plain boiled rice                                          1 cup
Plain raw rice                                              1 cup

Urad dal                                                      1/4 cup
Urad dal                                                      for frying
Channa dal                                                 for frying
Oil                                                                as required
Onions                                                         1 no
Salt                                                               to taste


1.Soak the rice and dal seperately for about 6 hrs 
2.Grind the dal and rice seperately to a smooth consistency and mix well with required salt. 
3.Allow the batter to ferment for atleast 12- 15hrs. The more it gets fermented the more will be the taste.
4.Heat oil in a panand add  channa dal, urad dal and let it splutter. 
5.Add onion and saute till nice golden brown.Add green chillies and saute again. 
6.Allow this mixture to cool and add this to the batter and mix well. 
7.Now heat the kulzhi paniyaram pan ( available in nonstick and metal anything can be used) and fill each hollow of the kuzhi paniyarm pan to 1/4th of oil and heat it. 
8. Now pour the batter into the hollow space of the paniyaram pan. 
9.Reduce the flame and allow it to cook in simmer for a minute.It will turn golden brown. 
10. With skewers flip flop the paniyaram balls to the other side and allow it to cook the other side. 
11.Fluffy kuzhi paniyaram is ready. 
12.Can be served with tomato/coconut chutney. ( optionally you can add curry leaves, coriander leaves, ginger, chopped carrot etc according to your taste in the batter)


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