Paniyaram is part of Chetinad cusine and its quick and easy to prepare. It is a delicous evening snack and goes well with sambar and coconut chutney. This has to be made with special pan, paniyaram chatti.Ingredients:
| Raw Rice | 2 Cup |
| Parboiled Rice | 1 ladle |
| Urdal | 4 tablespoon |
| Vendhayam(Fenugeek Seeds0 | t1 tablespoon |
| Oil | For Frying |
| Salt | To Taste |
For Seasoning:
| Mustard Seeds | 1 teaspoon |
| Green Chilli | 2 |
| Channa dal | 1 teaspoon |
| Onion | 2 |
Method:
- Soak the rice, urdal , fenugeek seeds in water for 2 hours
- After 2 hours, rinse and drain the water and grind it to paste in a grinder.
- Add necessary salt and mix it well
- Next day, Chop the green chilli and onion and keep it aside
- In a pan, add some oil and when the oil is hot, add mustard seeds
- When the mustard seeds starts to sputter, add channa dal, chopped green chilli and onion
- Fry the onion till it turns transparent. Add these seasoned ingredients to the fermented batter and mix it well
- Heat the paniyarm chatti by spreading little oil in each holes
- Pour small ladle of batter in each holes and allow the paniyarm to cook one side, then turn it over and allow it to cook other side
- Remove the paniyaram from the hole and place it in a paper towel
- Repeat the same for the remaining batter
- Serve hot with Sambar and coconut Chutney.