Paruppu Paniyaram

Traditionally savory version of paniyaram is made with fermented batter made with rice and dhal or some times left over idly/dosa batter.But today's version doesn't need any fermentation can be made after grinding the batter.This recipe I noted down from a regional T.V cookery show and tried,it came out very well.But this tastes delicious and soft when it is served hot,now off to the recipe..........

Basic Information

Soaking time ~ 3 hrs
Preparation Time ~ 15 minutes
Cooking Time    ~ 20 minutes
Makes ~ 30-32

Ingredients

Ingredient	Quantity
Idly rice or Boiled rice/pulungal arisi	1cup
Channa dhal/kadala paruppu	2tbs
Toor dhal/thuvaram paruppu	3tbs
Moong dhal/paasi paruppu	2tbs
Onion(finel chopped)	1(medium size)
Curry leaves/karivepillai(chopped)	1 sprig
Coriander leaves/kothamalli(chopped)	2tbs
Green chilly/pachamilagai(finely chopped)	3-4
Coconut(finely chopped)	2tbs
Salt	1tsp
Oil	3-4tbs
Mustard seeds/kadugu	1tsp
Urad dhal/ulutham paruppu	1tsp
Asafoetida/perungayam	a pinch

Method

Soak the dhal and rice together in water for 3 hours,grind it to a fine paste.Keep the pan with a tsp of oil,once it is heated crackle the mustard seeds,urad dhal.Add the curry leaves,asafoetida,and saute the onions till transparent.Finally add the coconut pieces and coriander leaves and turn off the stove.

Add this to the batter and salt,mix it well.Heat the Paniyarm pan,add 1/2 tsp of oil in each mould.

When the oil gets heated pour the batter 3/4 th of the mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.

Paruppu Paniyaram is ready.Serve it with spicy chutney

Milagai Chutney/Kaara chutney(spicy chutney)

                               Here is the recipe for spicy onion and tomato chutney which goes very well  with the paniyaram.

  
Ingredients

Ingredient	Quantity
Shallots	20nos.
Tomato	2nos.
Dried Red chilly	10nos.
Tamarind Paste	1tsp
Salt	to taste
Mustard seeds	1tsp
Curry leaves	1 sprig
Sesame oil	3tbs

Method

• Grind the shallots,tomatoes,tamarind paste and salt together to a coarse paste.
• Heat a pan with oil and crackle with mustard seeds and curry leaves.
• Add in the ground paste and bring it to a boil and  to cook till the oil separates.
• Kaara chutney is ready.

Enjoy................................................

• This paniyaram tastes  well when it is hot and will be little hard after cooling.
• Cook it in a medium flame to get a nice and even browning.
• For the chutney if shallots are not available add 1 medium onion but taste better with shallots.

This is off to Cooking from Cook Book Challenge November week 3.

Posted in: Breakfast,Cook Book Challenge,Snacks