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Before you jump to Paniyaram recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.
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We hope you got insight from reading it, now let’s go back to paniyaram recipe. You can cook paniyaram using 14 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare Paniyaram:
- Get 2 cups Dosa dough
- Take 1/2 cup Rava
- Provide 1/2 cup finely chopped Onion
- Get 1/2 tsp finely chopped ginger
- Prepare 1/2 tsp finely chopped green chillies
- You need Salt as per taste
- Use Tomato Chutney
- Take 2 Ripe tomatoes
- Prepare 1/2 tsp urad dal
- Prepare 1/4 tsp ginger
- Take 2 Red chillies full
- Take 1/8 tsp asafetida (Hing)
- Prepare to taste Salt
- Prepare 2 tsp Cooking oil
Instructions to make Paniyaram:
- Take a bowl add 2 cups of Dosa Dough and 1/2 cup rava.
- Add Onion, Ginger,Green chillies add Salt as per taste if you have added salt in your Dosa dough then skip adding salt.
- Now take Unniappam skillet put it on medium flame add oil to it.
- Now take a small tsp of Paniyaram mix and add to skillet when oil is hot.
- In one batch 7 Paniyarams can be made. The perfect combination for it is Tomato chutney.
- Tomato Chutney recipe take a pan dry roast urad dal for 5 minutes on low flame.
- When the colour changes to light brown keep it aside for cooling. Add oil add Asafetida, Tomatoes, Ginger, red chillies,Salt and sauté well.
- After everything is blended well switch off the flame and let it cool.
- Take a mixer add roasted urad dal add tomato mix to the mixer and blend it without water.
- Paniyaram and Tomato chutney can be a tea time snack or breakfast.
It resembles a kanom krok pan in Thailand, and an aebleskiver pan in Denmark, or a frying pan with a permanent egg-poaching insert in it with rounded cups in it. It is used in India for making kuzhi appam. This paniyaram turns out so fluffy and taste delicious with chutney or sambar. I have already shared paniyaram recipe but this is a authentic recipe for the chettinad kuzhi paniyaram handed down to me by my perimma. She made it once brought home, it was delicious.
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