Recipe and Picture contributed by my sil Radhika.
Raw rice (Pacharisi) - 1 cup
Boiled rice (Puzhungarisi) - 1 cup
Urad daal - 1 cup
Salt to taste
Soak both rice together and the daal seperately for 5,6 hours.
Grind to the consistency of idli batter.
Add salt and ferment overnight.
In little oil, pop mustard seeds and add urad daal and channa daal and fry them till they turn golden brown. Add finely cut green chillies and hing to it and saute for a minute and add this to the batter and cook it in kuzhipaniyaram pan (or Aebleskiver Pan).
Cooking Method : Apply 1 or 2 drops of oil to each impression in the pan. Fill the impression with batter. Fill it only half way as it puffs up. Cook for about 2,3 minutes and turn each paniyaram with the wooden spoon and cook for some more time. Check by inserting the back of a spoon to see if it sticks. If it doesn't, then it is done and you can remove them from the pan.
Note : You can add grated carrots to the batter. It turned out well and both my kids loved it.
My sil said she tried adding finely chopped cooked onions to the batter but felt like it wasn't cooked properly near the onion pieces.
This goes well with onion chutney.
Hi after a long time.
7 years ago