PANIYARAM

   Most of the days in a week goes with Idli/dosa in a South Indian household.  It is one of the must have breakfast/dinner item served in most of the houses.  When you are bored with Idli/Dosa, then this enigmatic Paniyaram comes for rescue. Mostly paniyarams are prepared with Idli/Dosa Batter, and they are cooked in a metal pan/ mould with small fissures called 'Paniyarakkal'. Even Non-stick Pans are available in the market these days.
     It is one of the popular tiffin items in south India and is called in different names in and around the region.  Basic ingredients for preparing the batter are Rice and Urad Dhal, but some ingredients like Sago/Beaten rice/Cooked Rice are added while grinding the batter to add fluffiness to the Paniyaram and Fenugreek is added for more flavour, texture and gives a golden finish once cooked.
     These crispy yet soft small globes can be prepared as a sweet or savoury dish.  For a sweet version Melted jaggery/palm sugar is added to the batter which is called Inippu Paniyaram.  The plain version or the simple Kuzhi Paniyaram and the savoury version called Kara Paniyaram with simple seasonings can be prepared with the same batter. This is a recipe for simple Kuzhi Paniyaram without any add-ons or seasonings. Paniyarams can be prepared with Idli/dosa batter too.  But this is a fool proof recipe for White, Crispy & Fluffy Kuzhi Paniyarams.

Cuisine : South Indian
Course : Main Course
Difficulty : Medium
Serves : 3-4
Author : SM

Preparation Time : 15-20 Minutes
Soaking Time : 3-4 Hours
Fermentation Time : 8-10 Hours/Overnight
Cooking Time : 20 - 30 Minutes

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INGREDIENTS :

Idli Rice - 1 Cup
Urad Dhal - 1/4 Cup
Beaten Rice / Poha / Aval - 1 Cup
Fenugreek Seeds - a Pinch
Salt - to Taste

METHOD :

• Clean, wash and soak Rice and Urad dhal along with Fenugreek seeds for about 3-4 hours.
• Soak Beaten Rice in 1 Cup of water for 10-15 minutes.
• Grind the rice and dhals nicely.
• Let the consistency of the batter be slightly thicker, like Idli batter.
• Drain waters from Beaten rice and grind it in a small blender jar into a thick paste.
• Add it to Rice- Dhal batter along with Salt and mix well.
• Allow this to ferment for about 8-10 hours or overnight.
• The batter would have increased by volume if it has fermented.
• Before making Paniyarams, mix the batter well until the air is well incorporated.
• Heat the Paniyarakkal on a medium flame.
• Add 1/2 Teaspoon of oil into each fissure.
• Once the oil is heated, pour the batter into the fissures until the 3/4 level.
• Wait for about 2-3 minutes, cover the Paniyarakkal with a lid and wait for another 2-3 minutes.
• Open the lid, flip the Paniyarams with a skewer and wait for another few minutes until both sides turn crispy and slightly golden.
• Remove the Paniyarams from the pan and serve it hot with Coconut chutney, Sambar or Tomato Chutney.
• Coconut Chutney ground with Dry Red Chillies goes well with Paniyarams.

NOTES :

• Par-boiled Rice can be substituted for Idli Rice.
• Adding Beaten Rice makes fluffy Paniyarams.  Can substitute it with Raw Rice.
• If Using Raw Rice soak and grind it along with other ingredients.