Mostly the paniyaram batter is made with rice and dal. We can make many varieties too. Check out my Kaara paniyaram, keerai paniyaram, carrot kuli paniyaram, sweet paniyaram, wheat paniyaram, ragi paniyaram, unniappam, deep fried banana paniyaram . In this I have added many vegetables and it makes it more scrumptious.
Vegetable kaara paniyaram with tomato chutney |
Ingredients:
dosa batter - 1 1/2 cupravai (sooji / semolina) - 2 tbsp
besan flour - 2 tbsp
baking soda - 1/2 tsp
oil - as per need
carrot, beans, capsicum, cabbage or any combo of vegetables - finely minced together 3/4 cup
To temper:
mustard seed - 1/2 tspurad dhal - 1 tsp
sesame oil - 1 tsp
onion - 1/4 (small)
green chilly - 2
cilantro, curry leaf - few leaves.
asafoetida (hing) - a pinch
Method:
Take the dosa batter in a mixing bowl, and add sooji to it.
It is not traditional to add besan flour, but I add it to get golden red paniyaram.
10 minutes before starting to prepare the paniyaram, add the baking soda and mix well.
In the mean time prepare the tempering.
Heat 1 tbsp oil in a small wok and add mustard seeds. Once they start splutter, add the urad dhal, hing and finely chopped onion, cilantro, curry leaf, chopped chilly and let it get slightly tender. Then goes the chopped vegetables. Cook the vegetables crispy tender. Sprinkle some salt. Add it to the batter and mix well.
Now heat a paniyaram pan and brush some oil in all the holes. Then add 1/2 tsp sesame oil / butter in each hole. Reduce the flame to minimum and pour the batter to halfway in each hole. Click to see the picture. Let it get cooked. Cook covered or in open. (I prefer putting a lid to ensure uniform cooking). We can see the paniyaram getting cooked, by the golden color appearing in the edges. Flip using a skewer or fork (I use a spoon and fork). Cook for a minute. Take out and serve immediately.
Serving suggestion:
Makes a breakfast or snack with tea or dinner or appetizer.
Makes almost 21 paniyaram .
Serve with coconut chutney, Tomato chutney
I used left over dosa batter (5 days old) in this recipe (old dosa batter contains lesser urid dal and that's the best for paniyaram).
Do everything in low heat. It may take a little while but that is the only way to get whole fluffy paniyaram (in a traditional pan).
Non stick pans work the best. But I have used a pan similar to traditional thick paniyaram pan.
For the first round it may require more oil to fry, but it will take very lesser in the next batches.
Tastes the best when it is very hot.
Sometimes we soak some kara paniyaram in sambar and serve like sambar vadai.Heat 1 tbsp oil in a small wok and add mustard seeds. Once they start splutter, add the urad dhal, hing and finely chopped onion, cilantro, curry leaf, chopped chilly and let it get slightly tender. Then goes the chopped vegetables. Cook the vegetables crispy tender. Sprinkle some salt. Add it to the batter and mix well.
Now heat a paniyaram pan and brush some oil in all the holes. Then add 1/2 tsp sesame oil / butter in each hole. Reduce the flame to minimum and pour the batter to halfway in each hole. Click to see the picture. Let it get cooked. Cook covered or in open. (I prefer putting a lid to ensure uniform cooking). We can see the paniyaram getting cooked, by the golden color appearing in the edges. Flip using a skewer or fork (I use a spoon and fork). Cook for a minute. Take out and serve immediately.
Makes a breakfast or snack with tea or dinner or appetizer.
Makes almost 21 paniyaram .
Serve with coconut chutney, Tomato chutney
Note:
Click to read my kaara paniyaram recipe from scratch.I used left over dosa batter (5 days old) in this recipe (old dosa batter contains lesser urid dal and that's the best for paniyaram).
Do everything in low heat. It may take a little while but that is the only way to get whole fluffy paniyaram (in a traditional pan).
Non stick pans work the best. But I have used a pan similar to traditional thick paniyaram pan.
For the first round it may require more oil to fry, but it will take very lesser in the next batches.
Tastes the best when it is very hot.
Time taken: around 30 minutes
11 comments:
Yummy and tempting snack, will try this
I don't know why I never made paniyarams despite having a pan at home... the kids would love these... nice of adding vegetables to the batter...
Perfect tea time snack. Love it
Perfect tea time snack. Love it
Thanks Suja
Thanks Rafee. Do try this and you will be liking it forever.
Thanks Beena
Hi viki,
Like the way you explain with all minor details in the recipes.
keep posting.thanks
Sri.
Thanks Sri .
Yummy paniyaram!!!
Alboni Boni : Thanks dear.
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