Ingredients:
Raw rice - 1 cup
Urad dhal - 1/4 cup
Salt - 1/2 teaspoon or as per taste
Oil for deep frying
Method:
Soak both rice and dhal for atleast one hour. Grind to a fine paste along with salt. The batter should be slightly thinner than dosa batter. If necessary add little milk and make right consistency batter.
Heat oil in a kadai and when it is hot (do not overheat), take a big ladle of batter and pour on the hot oil. Then take the hot oil and pour over the frying paniyaram (like making poori). Keep the stove in medium heat. Fry both the sides for one or two minutes. Do not over fry.
Remove and serve with Tomato Chutney.
 | No one cooks alone. A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present. When baking, follow directions. While cooking, go by your own taste. |
4 comments:
wow ! looks great. i have never had this before
does the paniyaaram drink a lot of oil ?
Cheers
Anu
Hi Anu, This is a Chettinad Snack. Since it is a deep fried item, like bajji, vadai, it is slightly oily, but tastes good with tomato chutney.
Hi, i tried out this dish - and have a small question. The shape of the panniyaram came out well.. but the panniyaram was too thin (it came out like Thattai!!!)
I could not trace out my mistake though. I took one cup of raw rice to the brim and covered the cup with urad dhal to make it like a mountain. Is my proportion correct? Any suggestions/tips?
Thank you so much for all the recipes! This is one of the first sites i visit if i need a cooking tip! I am going to try the tapioca adai from your site today!! :)
Aneetha.
Hi Aneetha,
Thank you for visiting my site. I think you have used more urad dhal. For one cup rice you have to take 1/4 (quater) cup urad dhal. The batter should be of flowing consistency. If it is too thin, then the paniyaram will be also thin. Try slightly with thicker batter.
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