I have used Red rice in these paniyarams, which makes them very crisp and healthy too. You shall use regular idli rice or a combination of both using the same ratio in the recipe. Paniyarams can be normally made with our usual idli dosa batter, but it is so special when made with batter specially ground for them. I am a very big fan of sweet paniyaram. My maternal grandmother, 'ammai' as I call her makes yummy paniyarams. She uses oil liberally and cooks in indolium cookware which results in crispy outer layer while the inner layer remains so soft. Especially the sweet ones, when cooked with ghee tastes fantastic.
The sweet paniyaram batter cannot be stored for a long time, the taste goes down with time so grind the batter the previous day it is required and finish it off earlier. Mix powdered jaggery only at the time of making them. If planning to store them for later use, mix jaggery and coconut only for the required qty. This recipe is adapted from Raks kitchen.
Khara paniyaram is similar to adai, but no onion is used here. These can be had with coconut chutney, yummy combo. The consistency of grinding the batter determines the outcome of the paniyaram. For the sweet paniyaram grind the batter really smooth, whereas for khara paniyaram grind it to rava/sooji consistency. This consistency is really important to make them crisp. Also the batter should be thick as for idli, neither too thick nor too thin.
INGREDIENTS
nutritional information: Serves 2-3
For the Sweet paniyaram:
1 cup red rice/idly rice (I have used red rice here)
2 tbsp thoor dhal/ thuvaram parupu
3 tbsp urad dhal
3/4 tsp fenugreek seeds
1/2 cup powdered jaggery
1 elachi powdered (optional)
2 tbsp grated coconut (optional)
1/2 tsp salt (optional)
ghee/ oil as needed
For the khara paniyaram: (savoury)
1 cup red rice/ idly rice (I ahve used red rice)
1/4 cup thoor dhal/ thuvaram parupu
1/4 cup channa dhal
2 tbsp moong dhal
2 tbsp urad dhal
2 tbsp aval/poha ( I have used red rice aval)
1 tsp cumin seeds
2-3 red chillies
salt to taste
curry leaves
oil as needed
Method:
For sweet paniyram:
1. Soak Red rice (or idly rice), thoor dhal, urad dhal and fenugreek together for 3 hours.
2. Grind them to a smooth batter using little water only. The consistency should be little thicker than the idli batter as adding jaggery later makes them little thin.
3. Allow it to ferment overnight. Just before making paniyarams add powdered jaggery, coconut, elachi powder, salt and mix well. Heat paniyaram pan and add ghee/oil, pour batter not more than 3/4th in each of the hole. Add few more drops of ghee/oil on the top and cook them covered. After a few minutes flip and cook. The colour quickly turns brown since jaggery is used.
Tastes good when it cools down.
For khara paniyaram:
1. Soak rice seperately and dhals with aval/poga seperately for 3 hours.
2. First grind rice with red chillies and cumin to rava consistency.
3. Add soaked dhal and aval/poha and grind to wheat rava consistency. Finally add few curry leaves and grind for 10 seconds. Do not grind more than this.
4. Ferment the batter overnight and prepare paniyarams like above.
Serve them with coconut chutney or any chutney of your choice.
Notes:
Be careful in grind the batter to the right consistency. Use little water while grinding. The final batter should be like idli batter.
Use ghee for sweet paniyaram. It gives them a good taste.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
