September 28, 2015

Soft and Puffy Paniyaram

   Want to make your Paniyarams soft and puffy? Most people prepare paniyaram with Idli batter only. This will mostly become hard and will not puffy.  To avoid this we make paniyaram slightly different using a mixture of raw and par boiled idli rice. This recipe is a traditional recipe from our kitchen (Kongu Region).

Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time:  10 mins  | Soaking and grinding Time: 3 hrs
 Fermentation Time: 8 hrs | Cooking Time: 15 mins| Yields: 50 nos (approx.)

Raw Idli Rice
1 cup
Barboiled Idli Rice
1 cup
Urad Dal
½ cup
Fenugreek Seeds
 1 tbsp
As required

1. Wash and soak both the rice together for 2-4 hours.
2. Wash and soak urad dal and fenugreek seeds together for 3-4 hours.
3.  Grind the rice into a little bit coarse paste with enough water. ( grinding upto 90% is enough)
4. Grind the urad dal till the urad batter comes soft and fluffy.
5. Mix both the batter together with salt and keep it 6-8 hours or overnight for fermentation.
6. After fermentation, the batter would have become fluffy. 
7.  Suppose the batter is too thick add little water and mix well. The paniyaram batter is ready.
8. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil and then pour this batter upto only 3/4th  of the kuzhi (depression) .
9. After few mins, turn them to the other side and cook until it becomes golden color on both sides.

   Tasty paniyaram is ready to serve. Serve hot with coconut chutney.

Click here for more interersting paniyaram recipes.


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