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By Chef Chandan Prajapati

Kuzhi Paniyaram / Paddu / Gunta Ponganalu / Appe / Guliappa

INGREDIENTS

Boiled rice – 250 gm

Kanki rice – 250 gm

White urad dal -150 gm

FOR 1ST BATTER

Besan – 50 gm

Sugar – 50 gm

Salt – 10 gm

FOR 2ND BATTER

Salt -10 gm

FOR CONMBINED BATTER AFTER FERMENTATION

Chopped onion – 50 gm

Ginger chopped – 25 gm

Curry leaves – 10 gm

Green chilly chopped – 10 gm

FOR TEMPERING

Oil – 2 tbsp

Mustard seeds – 1 tsp

Hing powder or asafoetida – 1 tsp

 

METHOD

Wash both the rice and dal and soak them separately in water for half an hour.

Drain both the rice and grind them separately and keep each of them in a bowl.

Now drain the urad dal and grind it to a smooth paste and keep it in a bowl.

Now mix all the three mixture ( rice + rice + dal) together in a large bowl.

Now again separate the mixture equally into two bowls.

In one bowl add besan, sugar and salt. In another bowl add salt. Keep them for fermentation for at least 5 to 6 hours.

After the fermentation of both, mix them together again in single bowl.

Add the chopped onion, ginger, and green chilly and curry leaves.Now prepare the tempering. Put mustard in a pan of hot oil. Add hing powder and stir for few seconds. Transfer the tempering to the batter.Now heat the paniryaram pan. Put 1 tsp of ghee in all the pockets

 

Add a tbsp. of paniyaram batter.

Cook on one side for a minute. Turn and cook on the other side.

Once the paniyaram is cooked and golden brown in colour remove from the pan and serve with coconut and tomato chutney

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