PANIYARAM

RAVA WHEAT PANIYARAM

rava wheat paniyaram

        MARINATED RAVA(1cup) IN COCONUT MILK (little) FOR 1 HOUR , THEN BLEND NICELY WITH GRATED COCONUT (2s) , POWDERED JAGGERY (3/4 cup) -BLEND EVERYTHING TOGETHER -a
    WITH A ADD CARDAMAN POWDER , DRY GINGER POWDER -MIX AND ADD WHEAT FLOUR -MIX FINELY WITHOUT ANY LUMPS -b
      MAKE THE BATTER THICK AS IDLY BATTER CONSTANCY -- c
       NOW HEAT PANIYARAM KADAI WITH OIL AND FRY PANIYARAM  

COCONUT PANIYARAM

   

  Raw rice 1 cup, idly rice 1/2 cup, urad dal 1/4 cup, fenugreek - 1 spoon - soak for 3 hours  - blend as fine thick paste -A

       In A add  jaggery syrub, cardamom powder , ( chopped kopparai coconut - fry well in ghee) then add everything together 

   Add little salt and mix everything 

- keep aside for fermenting 

   Then fry in oil and taste it

VARAGU MILLET PANIYARAM

     

   SOAK varagu rice with urad dal, and vedayam for 2 hours, measurement upto our taste

            Grind as fine think batter, make jaggery syrup, and add with it for our sweetness , mix a keep as side for 6 hours 

       Then prepare as usual paniyaram style 

VELLAI PANIYARAM

VELLAI PANIYARAM

            RAW RICE (1cup) , URAD DAL (FEW SPOONS ON THE TOP ) - SOAK FOR 30 MINUTES --BLEND NICELY WITH SALT --A

    ALLOW A TO FERMENT FOR 6-7 HOURS --B

NOW HEAT A KADAI WITH MORE OIL AND POUR A SCOOP FLOUR SLOWLY 

    IT FILL FRY ( REMOVE IT FROM OIL ,
      THEN TASTE WITH KARA CHUTNEY 

PAL PANIYARAM

PALPANIYARAM

              Raw rice 100g , urad dal 95g , --soak both for one hour , then grid well with little salt and little sugar  ---A  ( get the batter in dosa flour form , while grinding don't live the batter to be hot ) 

     Coconut milk , sugar , cardamom ---B 

                Heat oil in the Kadai , add A in oil ( add A as little by little /Kily Kily ) don't need to prepare balls 

       Fry until it become golden colour and soak in B 

      After 10 min taste it 

PANIYARAM

PANIYARAM

BOILED RICE (1cup) , UNBOILED RICE (3/4 cup ) , URAD DAL (1s)  , FENUGREK (5n)  -- 
             SOAK FOR 1 HOUR THEN GRIND IT IN IDLY FLOUR CONSISTANCY -----A , 
          IN A  ADD CARDOMAN POWDER , REQURIED SUGAR SYRUB  -- MIX WELL - KEEP THE FLOUR ASIDE FOR 2 HOURS THEN FRY IN PANIYARAM PAN