Apr 23, 2010

Sweet kuzhi paniyaram

One of my friends asked me if i could make some traditional sweet kuzhi paniyaram for her as it had been a long time she had some. Was a pretty simple excuse for me to eat my favorite again. I love paniyarams ...... any style... but i make rava paniyaram and wheat paniyaram more often as they dont involve any grinding as i hate soaking and grinding. Its not that its a tough jod but because i cant wait to eat once i see the batter. This time there was no excuse as it was for a friend. They turned out good. The puffed up balls were a feast to the eyes and to our tummies too... and as you can think they were gone in no time

Serves... 4 ppl 
Serve option... Warm

This is what u'll need....

Rice 2 cups
Urad dal 2 tbspns
Jaggery 1 cup(adjust to taste)
Grated coconut 2 tbspns
Ripe banana less than 1/4
Cardamom pods 4
Sugar 2 tbspns
Broken cashews 2 tbspns
Chopped coconut 2 tbspns

Here is the stir....
  • Soak rice and dal for about 1 to 1 1/2 hours
  • Melt the jaggery little water and keep aside
  • Grind soaked rice to a slightly coarse paste(make sure not very fine nor very coarse). Use the jaggery paste to make the batter. Add water only in case you need
  • Towards the end add banana, sugar, cardamom and grated coconut
  • Let it sit and rest in a warm place for about 4-5 hours so that it ferment a little
  • Before making the paniyarams add broken cashews and chopped coconut
  • Put oil in each slot in pan and add spoonfuls of batter to almost cover the holes
  • Once cooked flip them over and cook on the other side
  • Serve them warm and they will vanish from the plate in no time

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