Thursday, March 24, 2011
Idli rice 1 cup
Raw rice 1 cup
Urad dal 1/2 cup
Methi seeds 1 tsp
Rock salt 1 tbsp
Onion 1 no (chopped)
Red chillies 2 no
Mustard seeds 1 tsp
Channa dal 2 tsp
Urad dal 1 tsp
Curry leaves few
Soak all the items together for the batter except salt, for 4-5 hrs.
Grind to fine rawa consisitency add salt and mix well.
Leave for fermentation for about 10-12 hrs.After fermentation we have to saute with the items given.
Heat oil in kadai add mustard, urad dal, channa dal and curry leaves.
Add red chillies and onion and saute till onion turns pink.
Add this to the batter and mix well.
Heat the paniyaram kadai with oil and pour the batter in each moulds.
Cook to golden colour and serve with coconut chutney.
Note : Batter should not be ground smooth.Paniyaram will be crispy outside and soft inside if prepared in this way.