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Main Ingredients | Parboiled rice, Raw rice |
Cuisine | South Indian |
Course | Snacks and Starters |
Prep Time | 8-10 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- ½ cup parboiled rice
- ½ cup raw rice
- ¼ cup split skinless black gram (urad dal)
- ⅛ teaspoon fenugreek seeds
- Grated processed cheese as required
- Salt to taste
- 5-6 curry leaves, shredded
- 2-3 green chillies, finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 small onion, finely chopped
- 2 tablespoons freshly chopped coriander leaves
- Oil as required
Gun powder ghee mixture - 4 tablespoons ghee
- 2 tablespoons gun powder
Method
- For paniyaram, separately soak parboiled rice, rice, split skinless black gram and fenugreek seeds for at least 5 hours. Drain and set aside.
- In a blender, add parboiled rice and rice to a grainy batter, set aside. Grind together udad dal and fenugreek seeds to a grainy batter, set aside.
- Mix together both the batters into a big bowl and set aside in a warm place to ferment overnight.
- Add salt, curry leaves, green chillies, cumin seeds, mustard seeds, onion and chopped coriander to the fermented batter and mix well.
- Heat sufficient oil in a non-stick paniyaram pan, add a portion of the batter till half and add the cheese in the middle and cover with more batter.
- Cover and cook for 1-2 minutes. Flip them and cook for 1-2 minutes.
- Transfer to a serving plate; serve hot with gun powder ghee mixture.
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