PANIYARAM VARIETIES

VELLAI PANIYARAM:

Soak 4 cups of raw rice and ¾ cup of black gram for 2 to 3 hours.

Grind them with enough salt and 1sp sugar.

It must be like the batter of dosai. Ferment for 5 hours.

Make paniyarams out of it.

MASALA PANIYARAM:

Soak ½ kilo raw rice and ¼ kilo black gram for 3 hours.

Grind them with enough salt and ferment the batter for 5 hours.

Heat a kadai and add a little oil. Add 1sp mustard seeds.

When they splutter, add 4 finely chopped onions and 5 green chillies.

Fry them well. Add curry leaves, the scrapings of half a coconut and chopped coriander leaves and fry for a few minutes.

Add this to the batter and mix well.

Make paniyarams out of it.  

.

KUZHI PANIYARAM:  

Soak 1 cup of raw rice for ½ hour.

Make thin syrup [kambipaagu] out of 1 cup of jaggery and cool it.

Then grind the rice with the syrup, half banana, a pinch of salt, 1sp cardamom, and ½ sp cumin seeds to a fine paste.

 In a tbsp ghee fry ½ cup shredded coconut to a light brown colour and add to the batter.

Add a pinch of soda bi carbonate and mix well.

The batter should not be watery.

Make paniyarams in the paniyara chatti.