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| Main Ingredients | Rice, Toor dal |
| Cuisine | Kerala |
| Course | Snacks and Starters |
| Prep Time | 5-6 hour |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Katti Paniyaram
- 1 cup Rice soaked & drained
- 2 tablespoons Toor dal soaked & drained
- ½ cup Black grams split soaked & drained
- 1 teaspoon Fenugreek seeds (methi dana) soaked & drained
- ½ cup Jaggery (gur) grated
- 3 tablespoons Scraped coconut
- 3 tablespoons Ghee
- 1 teaspoon Green cardamom powder
- a pinch Salt
- 1 teaspoon Baking powder
Method
- Grind together rice, both the dals & fenugreek seeds with ¼ cup of water to a fine paste. Transfer into a bowl.
- Heat jaggery in a pan & melt on a low heat. Add to the batter.
- Add salt, cardamom powder, baking powder, coconut & mix well.
- Put the paniyaram pan on a heat, drizzle ghee on the moulds, add the batter. Cook on high heat till underside is caramelized, flip and cook on other side drizzling ghee.
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