Friday, 6 June 2014



Raw rice - 1 cup

Idli rice - 1 cup

Urad dal - 1/4 cup

1. Soak both rice and urad dal with fenugreek seeds for 6-8 hours. Grind it to idli batter consistency. Add some salt, mix well and ferment it for 10- 12 hours (best done overnight).

   Seasoning for kara paniyaram:

2.Onions finely chopped - 1/2 cup

3.Green chillies finely chopped - 3

4.Curry leaves chopped - 1 tablespoon

5.Grated coconut - 2 tablespoons

6.Mustard seed - 1/2 teaspoon

7.Urad dal - 1/2 teaspoon

Indian Recipe for Paniyaram :-

1.Keep the Paniyaram pan OR kadai in the stove.
2.Pour 1 tablespoon of oil,
3.add the mustard seed and wait until the mustard seed crack.
4.Now add the curry leaves, urad dal, onions and fry for 2 minutes.
5.Then add green chillies and grated coconut and fry for 2 to 3 minutes.
Finally add the fried items into the batter and mix well.

Garnish with fresh coriander spring and tomato ketchup

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