This is yet another Chettinad snack. This dish always reminds me of the rainy season cos my mom makes them mostly during the rains. The weather in Chennai has been quite gloomy for the past few days. My taste buds were craving for this delicacy. Eventhough it was just few drizzles that drenched Chennai, I was tempted to make them.Isnt that a reason enough???? :-)
I cooked it last Sunday and here is the recipe for it. Just try this instead of pakoras/bhajjis.Trust me, you guys will love it!
Enjoy them with a hot cup of masala tea.
I cooked it last Sunday and here is the recipe for it. Just try this instead of pakoras/bhajjis.Trust me, you guys will love it!
Enjoy them with a hot cup of masala tea.
Ingredients
Method
Soak both the rice in water for 3hrs .
Soak the urad dhal and fenugreek in a separate vessel for 3hrs.
Grind them all together into a fine thick paste. Add salt and leave them to ferment overnight.
Next day morning, add a pinch of baking soda and keep aside.
Heat oil in a kadai and add the mustard seeds. Once they splutter, add the urad dhal. Cook the onions, ginger, green chillies, curry leaves and coriander leaves.
Add this mixture to the above made paste. If necessary add little water to bring it to a rice-batter like consistency. Adjust salt. Keep side.
Heat the koozhipaniyaram pan. I used the conventional pan made of iron.(Look for the picture below). Add about 2-3 tsp of oil in each mould. If using a non-stick one, add just a tsp of oil.
Spoon the batter into the moulds. Place a cashewnut in the centre of each paniyaram . When they start to brown, flip over the side and check whether the middle part is cooked. Use a chopstick to handle this. Otherwise a small spoon will do. Remove when done. Keep aside.
Serve hot with red chilly chutney/ idly podi.
- 1 1/2 cup Parboiled rice (Poozhungal arisi)
- 1/2 cup Raw rice (Pacha arisi)
- 1/4 cup Urad dhal
- 1 tsp fenugreek
- salt
- oil
- 1 onion
- 1'' finely chopped ginger
- 2-3 finely chopped green chillies
- 10-12 curry leaves
- 1 tsp coriander leaves
- 1 tsp mustard seeds
- 1tsp urad dhal
- cashewnuts
Method
Soak both the rice in water for 3hrs .
Soak the urad dhal and fenugreek in a separate vessel for 3hrs.
Grind them all together into a fine thick paste. Add salt and leave them to ferment overnight.
Next day morning, add a pinch of baking soda and keep aside.
Heat oil in a kadai and add the mustard seeds. Once they splutter, add the urad dhal. Cook the onions, ginger, green chillies, curry leaves and coriander leaves.
Add this mixture to the above made paste. If necessary add little water to bring it to a rice-batter like consistency. Adjust salt. Keep side.
Heat the koozhipaniyaram pan. I used the conventional pan made of iron.(Look for the picture below). Add about 2-3 tsp of oil in each mould. If using a non-stick one, add just a tsp of oil.
Spoon the batter into the moulds. Place a cashewnut in the centre of each paniyaram . When they start to brown, flip over the side and check whether the middle part is cooked. Use a chopstick to handle this. Otherwise a small spoon will do. Remove when done. Keep aside.
Serve hot with red chilly chutney/ idly podi.
Looks yum! Can I share some? Its raining here :)
yeah shillu sure...
spicy paniyaram n hot tea - lovely combo for the rains rite?!!!
These are my favorite.. spongy & spicy.
@Laavanya
Oh nice! then u must try it pretty soon.