INSTANT PANIYARAM

                            

 

Paniyaram or kara kuzhi paniyaram is a shallow-fried savory snack comprising ground batter of rice and urad dal . For convenience, idli batter is used in preparing this snack. But the authentic paniyaram recipe differs slightly,as it involves sago,gram dal besides raw rice and boiled rice.  You can even substitute maida flour in place of wheat flour in this recipe. 

Curd and Eno imparts a nice spongy texture.For best results,its better to use non-stick pan. But I always prefer iron pan for its unique taste . I have posted a couple of paniyaram recipes on this blog,but this instant version is hassle-free and can be prepared in a jiffy.

 

 

 

 

 

 

 

INGREDIENTS :

 

RICE FLOUR-  1 1/2 CUP

WHEAT FLOUR- 1/2 CUP

SEMOLINA- 1/2 CUP

ENO SACHET- 1

SALT TO TASTE

CURD-  1 CUP

 

FOR THE SEASONING :

 

OIL-  4 TSP

ONION- 2 NOS

MUSTARD- 3/4 TSP

GRAM DAL- 1 TSP

CUMIN SEEDS- 3/4 TSP

URAD DAL- 1 TSP

GREEN CHILLIES- 2 NOS

CURRY LEAVES- 1 SPRIG

CORIANDER LEAVES CHOPPED

ASAFOETIDA- 3/4 TSP

 

 

 PROCEDURE :

1. In a bowl take rice flour,wheat flour,semolina,salt,curd and water . Whisk all the ingredients to a smooth batter and keep it aside for 20 minutes. 

2. Brush oil inside the paniyaram pan and fill oil in all the molds and heat it.

3. Prepare the seasoning,by heating a oil in a pan and splutter mustard seeds,ursd dal,gram dal and cumin seeds. When the lentils change colour,add chopped onions,salt and fry till the onions turn translucent.

 

4. Now add in green chillies,curry leaves,asafoetida and fry and switch off the stove.

 

5. Add the seasoning to the  batter and mix well. Cut open the sachet and mix with 2 tsp of water and add this too to the batter and mix gently.

6. Heat the paniyaram pan and with the help of a small spoon or ladle,fill batter in all the molds.

 

7. Always maintain medium heat while cooking paniyaram. When the base is cooked gently flip it to other side and cook till it turns crispy.