Paniyaram (Salt version)
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Recipe Submitted by:Pooja Bajaj
Paniyaram (Salt version)
| Rate this recipe! |
Recipe Submitted by:Pooja Bajaj
| Servings | Prep Time |
| 6-7 people | 1Hours |
| Cook Time | Passive Time |
| 15min | 6hrs |
| Servings | Prep Time | Cook Time | Passive Time |
| 6-7 people | 1Hours | 15min | 6hrs |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- For Idly Batter
- 2 cup uncooked rice No Basmati Rice
- 1/2 cup Vigna mungo
- 1/2 tbspn Fenugreek seeds
- 2 tbpsn Salt Rock Salt preferable
- 2-3 cup Water As required
- For Paniyaram Batter
- 1 Bowl Idly Batter
- 2 Large chopped Onions
- 2 Pieces Green Chilli
- 3/4 tbspn Mustard seeds
- 2 tbspn Curry Leaves
- 3-4 tbspn Coriander leaves
- 1 tbsp Salt
| Ingredients
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Instructions
For Idly Batter
- 1) Soak the uncooked rice in a separate bowl for 4 to 5 hours.
- 2) Soak Vigna mungo and Fenugreek seeds in a separate bowl for the same time as above
- 3) Grind igna mungo and Fenugreek seeds first by adding little water, make it as a paste
- 4) Than grind uncooked rice by adding little water to it, make it as a paste.
- 5) Mix both the paste together by adding rock salt in it, batter is ready.
- 6) Keep the batter outside or in sun (if weather is cold) for a day to ferment well.
- 7) Next day use the batter for Paniyaram
For Paniyaram
- 1) Take a pan, add oil, mustard seeds, curry leaves, chopped onions, green chilies and little salt (as salt will anyways be there in the idly batter as well).
- 2) Saute it well & than add coriander leaves to it.
- 3) Saute it again for 3 to 4 minutes & mix it with the idly batter.
- 4) Now the batter is ready. (as shown in the picture).
- 5) Now take the paniyaram vessel (as shown in the pic)
- 6) Add a drop of oil in each of the bowls & add this batter in them (as shown in the pic) keep it on low flame & cover for some time, so that it is cooked well.
- 7) After few minutes, you need to turn the paniyaram to the other side with the help of a stick shown in pic earlier (you can also use a spoon or a knife to turn), as both the sides need to be cooked well.
- 8) Once it is golden brown it is ready to serve.
