Make paal-paniyaram, seeyam and masala paniyaram using the same basic batter mix.
Ingredients for Batter
- Rice: 3 cups
- Urad Dhal: 2.5 cups
Soak both together for about 3 to 4 hours. Grind it into fine batter. Now divide this batter into 3 equal portions, for the three different paniyarams.
PAAL-PANIYARAM
Ingredients:
- milk 1 litre
- sugar to taste
- cardamom
- essence - any flavour
- saffron
- oil for frying
Method:
Take one portion of the above made batter, add 3 teaspoons of sugar & mix well. Heat oil in deep pan. Drop batter into hot oil with tip of fingers. Let drops be size of pebbles. Turn it over & fry till golden brown. Hence making the paniyarams. Boil 1 litre of milk, add sugar to taste. Flavour with cardamom, essence & saffron. Now soak all the paniyarams in the milk, leave it for about ten minutes before serving.
SEEYAM
Ingredients:
- Coconut 1
- Moong Dhal Half cup fairly cooked
- cardamoms a few
- cashewnut pieces 3 teaspoons
- brown sugar to taste
- oil for frying
Method:
Grate coconut, grind the cooked moong dhal coarsely without water. Roast the grated coconut with 3 teaspoons of ghee, till slightly brown. Add brown sugar to coconut & fry well, add cardamom & fried cashewnut pieces. Remove from fire and add the dhal and mix well. Roll into small balls. Take the 2nd portion of the batter, add 2 teaspoons of sugar and mix well. Dip the balls into the batter and deep fry in hot oil till golden brown.
MASALA PANIYARAM
Ingredients:
- Onion 1 large
- Mustard seeds 2 teaspoons
- Curry leaves
- Coriander leaves
- green chillies 4 optional
- grated coconut 2 tablespoons
- Ginger paste half teaspoon
- oil for frying
Method:
Finely chop onions. Heat 3 tablespoons of oil. Allow mustard seed to splutter, add onions & curry leaves, fry well. Add this to the remaining portion of the batter, then add ginger paste, coriander leaves,grated coconut & green chillies and mix well. Heat oil in a deep pan. Take the batter with your fingers, drop one at a time into the oil, filling the pan. ( Let the size of each drop be equal). Fry till golden brown. Serve it hot. |
