Ingredients:
Pzhungal arisi / parboiled rice - 1 cup
Raw rice / pachcharisi - 1 cup
Uzhundham paruppu / urad dhal - 1/2 cup
Vellam / jaggery - 1 1/2 cup
Salt
Oil
Method:
Soak both rice and dhal for 6 hours.
Grind like idly batter. Let it ferment for over night.
Then make syrup out of jaggery, by adding little water. No need of boiling too much. Heat the
jaggery with water till it dissolves. Filter it and add to the batter, mix well. Batter is ready.
Heat the paniyaram pan. Pour oil . I prefer gingelly oil. Then pour 1 small ladle of batter in all 7
molds.
Let it cook for 2 minutes with lid. Then flip it and cook another 2 minutes, till it reach light brown
color. Paniyaram is ready.
Pzhungal arisi / parboiled rice - 1 cup
Raw rice / pachcharisi - 1 cup
Uzhundham paruppu / urad dhal - 1/2 cup
Vellam / jaggery - 1 1/2 cup
Salt
Oil
Method:
Soak both rice and dhal for 6 hours.
Grind like idly batter. Let it ferment for over night.
Then make syrup out of jaggery, by adding little water. No need of boiling too much. Heat the
jaggery with water till it dissolves. Filter it and add to the batter, mix well. Batter is ready.
Heat the paniyaram pan. Pour oil . I prefer gingelly oil. Then pour 1 small ladle of batter in all 7
molds.
Let it cook for 2 minutes with lid. Then flip it and cook another 2 minutes, till it reach light brown
color. Paniyaram is ready.
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