Kara Paniyaram is also known widely as Kuzhi Paniyaram. It is one of the chettinad dish. Paniyaram is a soft and fluffy dish which can be made both sweet and spicy. The one am briefing here is spicy paniyaram.
It goes well with coconut or any green chutney. I do it for evening snack and also can pack this in kids snack box. Kids like it as its small and round like mini idly. It is made of rice, crud dhal and fenugreek seeds. Can preserve this batter for 2 -3 days. Batter is the same for both sweet and spicy paniyaram. Lets do it....
Ingredients:
Raw Rice - 1 cup
Boiled rice - 1 cup
Urud dhal - 1 tbsp
Fenugreekseeds - 1 tsp
Onion - 1 big (chopped)
Green chili - 4 finely chopped
Curry leaves - 1 spring
Salt as per taste
Method:
1) Soak rice, urud dhal and fenugreek seeds together for atlas 4 - 5 hrs.
2) Grind the mixture to a dosa batter consistency. Let it rise overnight
3) Before doing paniyaram add chopped onions, chili and curry leaves.
4) Heat paniyaram pan. Add 1/2 or 1 tsp of oil in each portion of pan.
5) Once hot fill each portion with batter. Always maintain the heat constantly.
6) Close with the lid and cook until the edges become golden brown. Flip the paniyaram to other side with stainless steel rod.
7) Let it cook for another 2 or 3 mins. Remove it from pan.
8) Serve hot with coconut or any green chutney.
Notes:
1) Can also do it in dosa batter. But not in fresh batter.
2) Add rice flour if your batter is watery. But not too much.
3) Be generous in using oil so that you will get crispy and paniyaram will not stick to the pan.
4) Can add shredded coconut or cashew to enhance flavor.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
It goes well with coconut or any green chutney. I do it for evening snack and also can pack this in kids snack box. Kids like it as its small and round like mini idly. It is made of rice, crud dhal and fenugreek seeds. Can preserve this batter for 2 -3 days. Batter is the same for both sweet and spicy paniyaram. Lets do it....
Ingredients:
Raw Rice - 1 cup
Boiled rice - 1 cup
Urud dhal - 1 tbsp
Fenugreekseeds - 1 tsp
Onion - 1 big (chopped)
Green chili - 4 finely chopped
Curry leaves - 1 spring
Salt as per taste
Method:
1) Soak rice, urud dhal and fenugreek seeds together for atlas 4 - 5 hrs.
3) Before doing paniyaram add chopped onions, chili and curry leaves.
4) Heat paniyaram pan. Add 1/2 or 1 tsp of oil in each portion of pan.
5) Once hot fill each portion with batter. Always maintain the heat constantly.
6) Close with the lid and cook until the edges become golden brown. Flip the paniyaram to other side with stainless steel rod.
7) Let it cook for another 2 or 3 mins. Remove it from pan.
8) Serve hot with coconut or any green chutney.
Notes:
1) Can also do it in dosa batter. But not in fresh batter.
2) Add rice flour if your batter is watery. But not too much.
3) Be generous in using oil so that you will get crispy and paniyaram will not stick to the pan.
4) Can add shredded coconut or cashew to enhance flavor.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
