Citadel - - FOOD -

In­gre­di­ents For Bat­ter:

G Par­boiled Rice / Idli Rice - ½ cup G Raw Rice (or Rice flakes) - ½ cup G Urad Dal - ¼ cup G Fenu­greek Seeds - ½ tsp G Salt to taste

For Sea­son­ing:

G Onions (chopped) - 2 or 15 shal­lots G Green Chill­ies (chopped) - 4 nos. G Curry Leaves (chopped) -1 string G Grated Co­conut - 2 tbsp G Urad Dal - 1 tbsp G Chana Dal - 1 tbsp G Mus­tard Seeds - 1 tsp G Oil - 1 tbsp


For Mak­ing Bat­ter: If you do not want to make a sep­a­rate bat­ter for pani­yarams, you can use idli/dosa bat­ter too. Wash and soak the rice to­gether and the urad dal with the fenu­greek seeds in a sep­a­rate bowl for about four hours. Grind it to a smooth paste and then mix salt. Fer­ment the bat­ter for about 10 hours (or overnight) till the bat­ter dou­bles in vol­ume. For Mak­ing Pani­yarams: Add oil in a pan and tem­per the mus­tard seeds, chana dal and urad dal. Add the chopped onions, green chill­ies and curry leaves. Sauté for a cou­ple of min­utes till it be­comes trans­par­ent. You can make it health­ier by adding grated veg­eta­bles to the pani­yaram. In case you de­cide to add, you can sauté it along with this. Add the sea­soned mix­ture and grated co­conut to the bat­ter and mix well. Heat the Kuzhi Pani­yaram pan (puffed pan­cake grid­dle). Driz­zle a few drops (about ½ tsp) of oil in each mould. Pour a spoon­ful of the bat­ter; let it cook for just a minute. Us­ing a wooden stick that comes with it or with a fork, gen­tly flip each pani­yaram so that it will cook on the other side. It will au­to­mat­i­cally form a ball shape. You can cover with a lid to en­sure faster cook­ing. Cook till both sides are cooked and small brown spots ap­pear. Cook­ing on medium low flame gives the best re­sults. Tasty kuzhi pani­yaram is ready to be served.

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