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.

 

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