Paniyaram - Paniyaram is basically rice dal dumplings that are either deep-fried or shallow fried. I am making use of leftover idli dosa batter for making this recipe though the batter for Paniyaram could be made from scratch the recipe for which I'll post sooner. I have already posted punugulu which is nothing but the Telugu version of paniyaram. The recipe is taken from a mag and is shared by a well-known chef.
What is required:
Idly dosa batter - I'm using my millet idli dosa batter. Rice dosa batter can also be used.
Veggies:
Carrot, green chillies, coconut, curry leaves, ginger, Onion(Bellary or shallots), hing.
Seeds and dals: Mustard, urad dal, chana dal are used.
Oils and fats: Cold pressed groundnut oil is used. Refined or cold-pressed sunflower oil can also be used.
Flour: Rice flour is used. The paniyaram batter has to be thicker in consistency. Mine was a little bit runny so I added rice flour to the batter. Sago flour can also be used in the place of rice flour, gives crispier paniyarams. No need to add flours if the batter is thick enough. You should be able to take the batter in the spoon and drop it into the hot oil after adding veggies and coconut.
Accompaniments: Coconut chutney or onion chutney with sambar goes well with the dumplings.
You may also try:
Equipment required: Paniyaram pan, kadai
Recipe:
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| Paniyaram |
Total time taken : 30 minutes
No.of servings: 28/30
Ingredient with measurements:
Idly-dosa Batter: 1 bowl
To saute:
Oil - 2 tbsp
Carrot - 1(medium-sized and grated)
Onion - 1(big sized and chopped)
Green chillies - 4(chopped)
Ginger - 1/2"(grated)
Coconut - 1 handful(grated)
Tempering:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal -1 tsp
Chana dal - 1 tsp
Curry leaves - 1 sprig
Hing - 1/2 tsp
Directions:
1. Heat oil in a kadai/pan, add ingredients given under 'Tempering', and saute till dals turn golden.
2. Add ingredients given under ' To saute' except coconut.
3. Saute till the onion turns pink and carrot shrinks in size.
4. Switch off the flame, add coconut gratings.
5. Now, transfer the contents of the kadai / pan to the bowl of batter.
6. Mix well. Add salt if required.
7. Pour oil into the moulds of the paniyaram pan.
8. When the oil is hot enough, pour the batter into the moulds.
9. Flip the dumplings to get both sides done.
10. Drain the dumplings with the help of a spoon and place them in tissue paper.
Note:
Keep the flame in medium - low throughout the process.
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