Friday, May 24, 2013

Paniyaram (kara paniyaram)

Panniyaram is a very popular dish in tamilnadu. panniyarams are of two types. sweet as well as spicy(karam). This is kara paniyaram recipie. Panniyarams can be made with Dosa batter also. but if you try this recipie, its very soft and tasty.....:)This is the same recipe of tamilnadu Appam batter also.


Boiled rice -1 cup
Raw rice - 1cup
Urad dal (white lentil) - 1/4 cup
Fenugreek - 1 tsp
Curd - 1 tbsp
Sugar - 1 tsp
Salt - to taste
Gingelly oil - little
Big onion - 2
Green chillies - 2
Ginger- 1/2 " piece
Carrot - 1/4 cup (optional)
Coriander leaves - 2 tbsp (optional)
Mustard - 1 tsp 

Soak boiled rice, raw rice, urad dal and fenugreek and keep for 2 hrs. Grind the soaked ingredients. Add curd and sugar and keep overnight for fermenting.


Once the batter is fermented. In a pan add oil, splutter mustard and saute small onions, green chillies and ginger. Also add little salt to this. Adding salt also keeps in cooking onions fast. Add this to the batter and mix well. You can also add grated carrots and finely chopped coriander leaves to make it more healthy.

Keep a panniaram chatti on gas. Panniaram chatti is available both in iron and non stick material. I have used non stick panniaram chatti. Add one drop oil to each  hole (kuzhi) of the pan..Pour batter into each kuzhi.

Cover and cook on medium flame. 
Once the bottom starts browning, using a skewer or spoon, flip it over gently to the other side. Cook the other side uncovered until golden brown. Keep an eye on it as it will turn brown very quickly.

 Remove from the pan and serve hot with coconut chutney or podi.....:)
Recipe Courtesy: Mrs. Deepa Sivakumar, Trichy

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