Name: Paniyaram recipe by Jaya Rajesh at BetterButter
Prep time: 1440 min
Cook time: 10 min
Total time: 1450 min
Yield: 10
Ingredients: To grind; 1/2 cup idli rice wash and soaked; 1/2 cup raw rice wash and soaked; 1 tbsp split black gram wash and soaked; 1 tsp split bengal gram wash and soaked; 1/4 tsp fenugreek seeds wash and soaked; 2-3 dry red chili’s wash and soaked; Water as required for grinding.; 2 tsp soaked bengal gram; Salt to taste; 1/4 tsp asafoetida.; For tempering; 1 tbsp refined oil; 1 tsp mustard seeds; 1 red chili; 2 green chili’s finely chopped; 1 small peice of ginger finely chopped; 1 small carrot finely chopped; 1 small green capsicum chopped; 1 medium sized onion chopped; 1 tsp split black gram; 1 tsp split Bengal gram; 1 tbsp chopped curry leaves; 1 tbsp chopped coriander leaves; Salt to taste.; Some more oil for frying paniyaram’s.

ABOUT Paniyaram RECIPE

Hi friends so after my chutney post i decided to make paniyaram to go with it. This happens to be my dad’s favourite combo and my mom makes the best paniyarams. Nowadays we have the privilege of using non stick pans but previously paniyaram’s were made in iron paniyaram pans and they used to be crispy crunchy and oh so good. Though I have iron paniyaram pan this time I have used the nonstick one as it absorbs less oil. Since father’s day is coming along I thought of dedicating this post to my daddy dearest who loves whatever I make.

Ingredients Serving: 10

To grind
1/2 cup idli rice wash and soaked
1/2 cup raw rice wash and soaked
1 tbsp split black gram wash and soaked
1 tsp split bengal gram wash and soaked
1/4 tsp fenugreek seeds wash and soaked
2-3 dry red chili’s wash and soaked
Water as required for grinding.
2 tsp soaked bengal gram
Salt to taste
1/4 tsp asafoetida.
For tempering
1 tbsp refined oil
1 tsp mustard seeds
1 red chili
2 green chili’s finely chopped
1 small peice of ginger finely chopped
1 small carrot finely chopped
1 small green capsicum chopped
1 medium sized onion chopped
1 tsp split black gram
1 tsp split Bengal gram
1 tbsp chopped curry leaves
1 tbsp chopped coriander leaves
Salt to taste.
Some more oil for frying paniyaram’s.

Instructions

Wash and soak all ingredients for atleast 2 hours. Grind all ingredients given under ingredients list except 2 tbsp soaked split bengal gram into a fine batter.
Keep this batter to ferment for minimum 6 hours and then add soaked split bengal gram, salt and asafoetida.
Arrange all ingredients so that it becomes easy to work.
In a non stick pan heat oil and add in mustard seeds, split bengal gram, split black gram and curry leaves. Let it splutter then add in onions ,green chilies and ginger. Saute for some time and add salt. Next add in carrots and capsicum and cook for some time with lid on it.
Now add this to the grinded batter and mix well.
Heat paniyaram pan and add few drops of oil in each cavity and then add the batter
Cook this till it’s crispy from both sides.
Serve hot with chutney or dip of your choice.

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