Both the savory and candy model of paniyarams are served for breakfast in our residence holds,however we sense it heavy for breakfast so serve this for dinner or night snack.
Ingredients
- 1cup Idly rice/Pulungal arisi
- 1cup Raw rice/Pacharisi
- 1/4cup Urad dhal
- 1/2 cup Quinoa
- 1tsp Fenugreek seeds/Vendhayam
- half of to 3/four cup Jaggery as you needed
- 1/2tsp Cardamom/Ellakai powder
- Ghee as needed
- Salt a pinch
- 1/8 tsp Baking soda
- 2-3 tbs Coconut grated
Instructions
- Soak the rice, dhal, quinoa and fenugreek seeds separately for atleast 3-3 hours and grind it to a clean batter with salt. Ferment the batter for 8-10 hours or overnight. Then, drain the water and grind them both separately into a smooth batter with a little water, ensuring that the batter is thick and not runny.
- Warm a pan and add 1/4 cup grated jaggery with 1 tablespoon of water. Heat until it’s melted and turns into a syrup. Filter the syrup through a sieve to get rid of the sediments. Add the jaggery syrup into batter and mix well. The batter will thin down a bit now, but that is expected. Add withinside the grated coconut, cardamom powder, baking soda to the batter. Mix it well.
- Warmth the paniyaram pan, upload less than 1/2tsp of ghee in every hollow and preserve it in a medium flame. Drop withinside the batter to 3/4 of every hollow and on medium flame. Flip it until it receives browned. Remove it from the pan. Paniyaram is prepared to serve.
- Cooking the paniyaram in a medium flame could be very crucial to get a pleasing brown color. Adding the coconut is elective however offers a pleasing taste and flavor to the paniyarams. The consistency of the batter have to do barely thinner than dosa batter.
- Frying withinside the ghee offers a pleasing taste and richness to the paniyaram,in case you are calorie aware then blend a tsp of ghee with the oil. The quantity of jaggery relies upon your preference because we each have candy tooth.
