Ingredients:
Jowar/White Cholam/Sorghum - 2 cups
Idly Rice - 2 cups
Urad Dal - 1/2 cup
Fenugreek Seeds - 1/2 tsp
Salt - to taste
Onions - 1 finely chopped
Gr.chilly - 2 finely chopped
Jeera - 1/2 tsp
Mustard - 1/2 tsp
Chopped coriander leaves
Oil
Method:
1. Wash the cholam thoroughly and soak for 8 hrs
2. Wash the rice and urad dal, soak them separately for 3 hrs
3. Grind the dal to a fine thick paste
4. Grind the rice and cholam
5. Mix both pastes together with salt
6. Cover the batter and keep it aside for 8 hrs for fermentation
7. In a pan heat 2 tsp oil, add mustard and jeera. When it splutters, add the onions, gr.chillies, little salt and saute well
8. Add this to the batter. add the coriander leaves
9. Heat the kuzhi paniyaram pan, pour few drops of oil and pour this batter only upto ½ of the kuzhi
10. Cook it in medium flame.
11. After few mins, turn them to the other side and cook well until it becomes golden color on both sides
Serve with chutney or sambar
Jowar/White Cholam/Sorghum - 2 cups
Idly Rice - 2 cups
Urad Dal - 1/2 cup
Fenugreek Seeds - 1/2 tsp
Salt - to taste
Onions - 1 finely chopped
Gr.chilly - 2 finely chopped
Jeera - 1/2 tsp
Mustard - 1/2 tsp
Chopped coriander leaves
Oil
Method:
1. Wash the cholam thoroughly and soak for 8 hrs
2. Wash the rice and urad dal, soak them separately for 3 hrs
3. Grind the dal to a fine thick paste
4. Grind the rice and cholam
5. Mix both pastes together with salt
6. Cover the batter and keep it aside for 8 hrs for fermentation
7. In a pan heat 2 tsp oil, add mustard and jeera. When it splutters, add the onions, gr.chillies, little salt and saute well
8. Add this to the batter. add the coriander leaves
9. Heat the kuzhi paniyaram pan, pour few drops of oil and pour this batter only upto ½ of the kuzhi
10. Cook it in medium flame.
11. After few mins, turn them to the other side and cook well until it becomes golden color on both sides
Serve with chutney or sambar
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