Three in one Paniyaram

Using this recipe you can make paal-paniyaram, seeyam and masala paniyaram using the same basic batter mix.

 

Ingredients for Batter

  • Rice: 3 cups
  • Urad Dhal: 2.5 cups

Soak both together for about 3 to 4 hours. Grind it into fine batter. Now divide this batter into 3 equal portions, for the three different paniyarams.

 


PAAL-PANIYARAM

Ingredients:

  • milk 1 litre
  • sugar to taste
  • cardamom
  • essence - any flavour
  • saffron
  • oil for frying


Method:

Take one portion of the above made batter, add 3 teaspoons of sugar & mix well. Heat oil in deep pan. Drop batter into hot oil with tip of fingers. Let drops be size of pebbles. Turn it over & fry till golden brown. Hence making the paniyarams. Boil 1 litre of milk, add sugar to taste. Flavour with cardamom, essence & saffron. Now soak all the paniyarams in the milk, leave it for about ten minutes before serving.


SEEYAM

Ingredients:

  • Coconut 1
  • Moong Dhal Half cup fairly cooked
  • cardamoms a few
  • cashewnut pieces 3 teaspoons
  • brown sugar to taste
  • oil for frying


Method:

Grate coconut, grind the cooked moong dhal coarsely without water. Roast the grated coconut with 3 teaspoons of ghee, till slightly brown. Add brown sugar to coconut & fry well, add cardamom & fried cashewnut pieces. Remove from fire and add the dhal and mix well. Roll into small balls. Take the 2nd portion of the batter, add 2 teaspoons of sugar and mix well. Dip the balls into the batter and deep fry in hot oil till golden brown.


MASALA PANIYARAM

Ingredients:

  • Onion 1 large
  • Mustard seeds 2 teaspoons
  • Curry leaves
  • Coriander leaves
  • green chillies 4 optional
  • grated coconut 2 tablespoons
  • Ginger paste half teaspoon
  • oil for frying


Method:

Finely chop onions. Heat 3 tablespoons of oil. Allow mustard seed to splutter, add onions & curry leaves, fry well. Add this to the remaining portion of the batter, then add ginger paste, coriander leaves,grated coconut & green chillies and mix well. Heat oil in a deep pan. Take the batter with your fingers, drop one at a time into the oil, filling the pan. ( Let the size of each drop be equal). Fry till golden brown. Serve it hot.