Tuesday, April 30, 2013


It’s the last day of long marathon; need to thank Srivalli for choosing such wonderful themes. I was so excited how I am going to prepare and post for 30 days? Because of the members support and encouragement it turned to a successful one.

Coming to today’s recipe, this is one other recipe I planned for traditional week. Adding sabudana for batter makes the paniyaram spongy and fluffy. Try this you will find the difference. I came across this in a TV show before that I haven’t tried with sabudana now days I not making paniyaram without sabudana.


Idli rice
1 cup
Raw rice (pachaarisi)
½ cup
Urad dhal
¼ cup
Sabudana (Jawarisi)
¼ cup
Fenugreek seeds
1 tsp
For Seasoning:
Mustard seeds
1 tsp
Split channa dhal
1 Tbsp
Split urad dhal
1 Tbsp
Onion finely chopped
1 cup
Green chilies
Coriander leaves chopped
¼ cup
Curry leaves chopped



  1. Soak sabudana separately for 4-5 hours. Soak rice, urad dhal and fenugreek together for 2-3 hours.
  2. Grind everything together to a fine paste, like butter consistency.
  3. Add salt mix well and ferment overnight (if you are in cold place it will take more time like 10 – 12 hours).
  4. Heat two tablespoon oil splutter mustard seeds, channa dhal, urad dhal and green chilies, then add onion and saute until it turns soft add chopped curry leaves  and coriander leaves.
  5. Allow it to cool, once it turns to room temperature add this onion mixture to fermented batter and mix well.
  6. Heat the paniyaram mold; grease it with few drops of oil in each hole. Pour the batter sprinkle few drop of oil on top of that, after couple minutes you might see small holes (shown in picture) by that time flip it.
Allow it to cook for another few minutes. Insert a tooth pick to check its done. Remove and serve with any chutney.
Click here to check pan details.


Meena Selvakumaran said...

lovely to see it has puffed up so well.looks so yummy.

Srivalli said...

Great to have had you for the BM..enjoyed your dishes..paniyaram looks good..

Archana Potdar said...

Wow these are awesome. I love the way they have puffed up. I had a great time here this BM thanks.

Nalini's Kitchen said...

my all time favorite,looks yummy...

Suma Gandlur said...

Never prepared them with sago.They have turned out fluffy. Bookmarked.

Pavani N said...

Those paniyarams look absolutely perfect.. Yumm!!

Harini-Jaya Rupanagudi said...

Good one! I have never tried adding sabudana to this !

Preeti Garg said...

Wow lovely and tasty... feel me hungry

veena krishnakumar said...

Paniyaram looks good. I make with a slightly different ratio of rice to ura dhal