KAARA PANIYARAM
Paniyaram is one of the favourite for most of them. Most of them use dosa batter for doing paniyaram. But we use little different method for making paniyaram which gives very soft spongy paniyaram which melts in mouth. Lets get started .
INGREDIENTS
TO GRIND
Idli rice - 1 cup
Raw rice (pacha arisi) - 1/2 cup
Left over rice - 1 cup
Urad dhal - 1 tbsp
Curd - 1 cup
TOPPINGS
Grated carrots - 1
Onions (finely chopped) - 1
Ginger green chilli paste - 1 tbsp
Soaked channa dhal - 2 tbsp
Coriander leaves(finely chopped) - 1 tbsp
TO TEMPER
Mustard seeds - 1 tsp
Curry leaves - 1 strand
Asafoetida - 1 tsp
Sesame oil - 1 tsp & for making paaniyaram
PROCEDURE
- Soak the urad dhal, idli rice and raw rice for 3 to 4 hours
- Grind all the TO GRIND items into smooth paste and allow it to ferment for 8 hours
- Add in all the TOPPINGS items and mix well
- Temper the all TO TEMPER items and add to it
- Add in little water and adjust the consistency
- In a paaniyaram pan grease some oil pour the batter and cook on both sides till golden
- Serve hot with Coconut chutney or kara chutney
STEP BY STEP PICTURES
Soak the rice and dhal for 3 to 4 hours
Take all the to grind items and grind
Once fermented add in chopped onions
Add in grated carrots
Add in soaked channa dhal
Add in ginger green chilli paste
Add in chopped coriander leaves
Temper the to temper items and add to the batter and mix well
Once it is cooked on one side flip over and cook on other side till golden
Serve hot with coconut chutney, kara chutney or more kulambu
Do try out and give us your valuable feedback in a comments below
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ReplyDeleteSuper taste
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