Ingredients:
2 Cups Kambu (Pearl Millet)
2 Cups Pacharisi (Raw white rice
3/4 Cup Ulundhu (Skinned whole Black gram)
1 1/2 Tsp Vendhayam (Fenugreek)
1 1/2 Tsp Javarisi (Sago)
1 Cup Vellam (Jaggery)
1/2 Cup Thengai (Grated Coconut)
- 1.Previous day, Soak the below items in water separately for the specified timing, Kambu [Pearl Millet] – For 4 to 6 hours; Pacharisi [Raw white rice] – Minimum 1 hour; Ulundhu [Skinned whole Black gram] – Minimum 1 hour; Vendhayam [Fenugreek] – 6 to 8 hours; Javarisi [Sago] – 6 to 8 hours
- 2.Batter prep Directions: Grind the above ingredients to a dosa/crepe batter consistency.. Add Salt to this batter. [As per need; we have added 2 ½ - 3 spoons of Salt]. Set the batter aside for 12 hours/Overnight Next day, the batter would have fermented.
- 3.Split the batter into two sets – one for Sweet and one for Savoury kuzhi paniyaraSplit the batter into two sets – one for Sweet and one for Savoury kuzhi paniyaram
- 4.Add some water to Jaggery, keep it in low flame and let it dissolve
- 5.Add the above melted jaggery and coconut to one set of batter – pour this in the paniyaram skillet and cook. Sweet kambu kuzhi paniyaram is all set.
- 6.To the other set of batter add only coconut. (If you want, mustard, urad dal, chillies can be sautéed and added) - Pour this in the paniyaram skillet and cook. Savoury kambu kuzhi paniyara
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