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| Main ingredients | Idli rawa, Split skinless black gram (dhuli urad dal), Salt, Ghee, Tomato chutney |
| Cuisine | South Indian |
| Course | Snack |
| Prep time | 12-14 hours |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups idli rawa, soaked for 2-3 hours and drained
- ½ cup split skinless black gram (dhuli urad dal), soaked for 2-3 hours and drained
- Salt to taste
- Ghee for cooking
- Tomato chutney for serving
Method
- Put split skinless black gram in a grinder jar, add 1 cup water and grind to fine paste. Add idli rawa and ½ cup water and grind coarsely.
- Transfer into a bowl, cover and set aside to ferment for 8-10 hours.
- Add salt and mix well.
- Heat a paniyaram pan and add ghee in each dent. Pour a small spoonful of batter in each dent, cover and cook on medium heat for 3-4 minutes. Flip and cook for 3-4 minutes more.
- Make more paniyarams with the remaining batter.
- Arrange them in a serving platter and serve hot with tomato chutney.
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