Last week in Podhigai Channel I saw a Paniyaram recipe using Bajra.Instead of using bajra alone I tried using Multigrain flour and it came out well.It is an ideal snack for this rainy season
Ingredients
Multigrain Flour (readily available) - 1 cup
Urad Dhall - 1/4 cup
Small Onions - handful
Dried Red Chilly - 3
Jeera - 1 teaspoon
Coriander Powder - 1 teaspoon
Salt - 1 1/2 teaspoons
Method
1. Soak urad dhall for 1/2 hour to 1 hour.Drain the water and grind it well into a smooth batter
2. Now grind with the rest of the ingredients (except salt and multigrain flour).Add little water if necessary while grinding
3. Finally add multigrain flour and run the mixer once more with little water.It should be of dosa batter consistency. Add more water if needed
4. Add salt to the batter and leave it for 2 hours (not more than this time).It can be used immediately also
5. If you have Paniyaram moulds well and good.You can grease the paniyaram moulds with oil first and pour the batter into each and every mould, add some more oil and fry on both the sides
6. I don't have paniyaram moulds so I used Dosa tava (look at the pics)
7. First grease the tava with oil and pour the batter as shown in the above picture.Allow it to cook well on both the sides (approximately 3 minutes each side on a medium flame)
Tip: Paniyaram in the center of the tava will get cooked faster.So once it is cooked push the other ones towards the center
8. Paniyarams are ready.Serve it hot with tamarind based thogayal/ mint chutney
Ingredients
Multigrain Flour (readily available) - 1 cup
Urad Dhall - 1/4 cup
Small Onions - handful
Dried Red Chilly - 3
Jeera - 1 teaspoon
Coriander Powder - 1 teaspoon
Salt - 1 1/2 teaspoons
Method
1. Soak urad dhall for 1/2 hour to 1 hour.Drain the water and grind it well into a smooth batter
2. Now grind with the rest of the ingredients (except salt and multigrain flour).Add little water if necessary while grinding
3. Finally add multigrain flour and run the mixer once more with little water.It should be of dosa batter consistency. Add more water if needed
4. Add salt to the batter and leave it for 2 hours (not more than this time).It can be used immediately also
5. If you have Paniyaram moulds well and good.You can grease the paniyaram moulds with oil first and pour the batter into each and every mould, add some more oil and fry on both the sides
6. I don't have paniyaram moulds so I used Dosa tava (look at the pics)
7. First grease the tava with oil and pour the batter as shown in the above picture.Allow it to cook well on both the sides (approximately 3 minutes each side on a medium flame)
Tip: Paniyaram in the center of the tava will get cooked faster.So once it is cooked push the other ones towards the center
8. Paniyarams are ready.Serve it hot with tamarind based thogayal/ mint chutney
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