Tuesday, 20 March 2012

Masala Paniyaram

Made n Enjoyed
Hello readers,
How's your week going? I hope it's good :-) today I am posting Masala Paniyaram recipe, which is not only hit in my family but, it was a hit with TV Presenter Sarita, Cameraman Sunny and my daughter's friend and family too......I make quite often, but never had a chance to take pictures of the dish, after I made for TV show, I thought I'll post my you tube link here for this recipe. Please do watch and let me know...

You will need :-

Idly batter
3 cups Idly rice
1 cup any normal rice
1 cup urad daal ( without skin )
1/2 cup poha ( flaked rice )
Method:-Wash and
soak both rice and daal together for7-8 hours. Soak poha separately for 7-8 hours too. Grind the rice, daal and poha in a food processor with very little water, make sure not to add to much water. If batter is too thick then add just few tbsp water.The batter has to be soft, light and fluffy. Transfer the batter to a vessel. The vessel should be little big enough because the batter will rise to a little more level after it ferments.Now let it to ferment. It takes about 10 to 12 hours. (in UK ) After it ferments well, you can keep the batter in the refrigerator and can use whenever you require. The batter can be kept for a week. Mix the batter well after it is fermented and then you can use it.
Masala Paniyaram
3 cup Idly batter
1 onion medium chopped
3-4 green chillies, 1 " fresh ginger and 1 tsp cumin seeds crushed
5-6 fresh curry leaves ( torn ed in to pieces )
1 tsp urad daal
salt to taste
1 -2 tbsp fresh chopped coriander
2 tbsp oil
2 tbsp fresh grated coconut ( I didn't use )
Heat oil in a small kadai, add mustard seeds, when they crackle add urad daal , fry daal till light golden brown then add in to Idly batter. Add other ingredients into the batter .
Heat the paniyaram pan and add 3-4 drops oil into each hole. Once it heated, add spoonfuls of batter into each hole until its more than 3/4th full. Let it cook until the bottom is browned and crisp.
Turn over and cook the other side. Make sure that the stove is at medium-low so that the inside also gets cooked without burning the outside. Once both sides are brown and crisp, take them out. Serve with any chutney, tea or coffee.

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