Paniyaram

This recipe is a favorite South Indian breakfast or snacking item. You can grind and let the paniyaram batter ferment or you can use any leftover Idli or Dosa batter to make these great munchies. Crunchy on outside and soft inside.

Preparation Time : 15 minutes

Fermentation Time : 8-9 hours or overnight

Serves : 8-10 persons, Makes 50 medium paniyaram

Ingredients :
Urad Daal : 1 cup
Raw Rice : 2 and 1/2 cup (any white rice variety can be used)
Methi seeds : 1 teaspoon
Salt to taste
Water as required
Oil for greasing
Onion : 1, finely chopped
Curry leaves : 15-20, finely chopped
Green Chilli : 1, finely chopped (optional)
Garam Masala : 1/4 teaspoon (optional)

Method :

In a big bowl Soak the raw rice in enough water for minimum 4-5 hours. In another bowl soak the Urad daal and Methi seeds also for minimum 4-5 hours. After enough soaking wash both separately and grind both separately using little water in a wet grinder to make a thick paste. Now in a big bowl mix both the pastes together mixing clock wise and leave aside for 8-9 hours or overnight to ferment. You will notice that the paste has become fluffy.
Now add salt and a little water and mix into a thick batter. Add in the Garam Masala, Onion, Curry leaves and chillies. Mix well. Heat the paniyaram mould / Appapatram on medium flame and grease the moulds with a little oil and pour a spoonful of batter into each mould. Now cook on one side for 4-5 minutes till it gets a beautiful golden brown color. Now flip with a toothpick or back side of a spoon. Add few drops of oil in each mould and let it cook for 2-3 minutes. As the paniyaram moulds are non stick so the paniyarams will come out easily. Prepare the rest in a similar way. 

Serve hot paniyarams with sambhar and coconut chutney or tomato ketchup. Perfect healthy accompaniments for tea or coffee. Can be an ideal tiffin recipe!!

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