This dish is a popular kongu delicacy that makes a quick, healthy, breakfast or evening snack. This is a favourite of both children and adults. The batter prepared is the same as that of idli and dosa. Hence it can be prepared easily from left over Idli or dosa batter.
Ingredients:
Idli or dosa batter three cups
cooking oil two tablespoon
Procedure:
Heat the Paniyaram an on medium heat and grease with oil.
Spoon each dent with a little oil.
Pour a ladleful of batter in each dent.
Cook for two minutes.
Turn them over using a long needle and continue to cook until both the sides are evenly turn brown.
Likewise more paniyarams may be prepared.
This is the main dish. The texture of paniyarams are looking amazing with golden brown colour. They have a crunchier outer layer with a soft, spongy with air holes that taste with any type of chutney or sambar or kuruma or idli podi with gingelly oil mix.
Kettichutny:
Half cup of fried Bengal gram
one cup of shredded coconut
green chillies two
coriander leaves one spoon finely chopped
ginger grates on spoon
salt as required
curry leaves, mustard seeds, urad dal, c for seasoning.
cooking oil one spoon
No comments:
Post a Comment