Kadalaiparrupu Paniyaram (Sweet)

Blogging Marathon is an interesting group, which motivates many bloggers like me. For this week I choose “course wise meal from any state” theme, valli gave few more options for course wise meal I planned to go with sweet from Tamil Nadu, that too from Kongu Cuisine.

For first day Kadalai Parrupu Paniyaram its one of the important sweet dishes my mom use to make for Puratasi Amavasai.

Ingredients:

For Stuffing:
Kadalai Parrupu / Split channa dal	1 cup
Powdered jaggery	1 cup
Grated coconut	⅓ cup
Cardamom powder	½ tsp
For Covering:
All purpose flour/ Maida	1 cup
Salt	¼ tsp
Water	as needed
Ghee or oil
Yields: 40 pieces

 

Directions:

1. Pressure cook, channa dal with enough water for 2 whistles.
2. Drain the water and allow to cool, using a mixe pulse the dal for couple times.
3. Dry roast the coconut for few minutes (no need to change the color) cool the coconut, add it to dal again pulse once.
4. Next add jaggery and cardamom powder and pulse until everything blends well.
5. Make small lemon size balls (Laddu) from this dal mixture. Keep it aside.
6. In aother mixing bowl, add maida, salt and mix well. Then add water little by little and make a lump free batter (like dosa batter).
7. Heat the paniyaram pan, add quarter teaspoon of ghee or oil in each hole.
8. Take a dal ball and dip in the batter then place that in one hole. Repeat this for remaining balls.
9. Once it’s cooked turn and cook another side.

 

Note:

• When pressure cooking the dal, don’t overcook.
• Drain all the water before grinding, after adding jaggery don’t grind too much or else dal mixture will be watery and when cooking the mixture might come out.
• Even this Laddus are served separately without outer coving.
• If you don’t have paniyaram pan don’t worry you can deep fry after dipping in maida.

 

Linking to:

Do check other Blogging Marathoner's here.

 

 

 

Kulipaniyaram

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.

Ingredients:

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	2-3
Coriander leaves chopped	¼ cup
Curry leaves chopped	few

 

Directions:

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.

 

 

 

Tip:

Click here to check pan details.

 

Linking to:  Do check other Blogging Marathoners here