Tuesday, September 4, 2012

Sweet Kuzhi Paniyaram

1 cup Idli rice
1 cup Raw rice
1/4  cup urad dhal
2 tbsp Cooked rice
1/2 tsp Fenugreek seeds
Salt to taste
1/2 tsp Cardamon Powder
1 cup Grated jaggery
5 tbsp Ghee or oil 

  • Wash and soak the rice, urad dhal and fenugreek together for 4-5 hours.
  • Then drain the water and grind it together with the cooked rice to a smooth paste.
  • Now add salt, mix well and allow to ferment overnight or atleast 12 hours.
  • Melt the grated jaggery in 1/4 cup of water and filter the residue. Now add the jaggery mixture with the cardamon powder to the fermented batter.
  • Make sure the batter is not too thick or too thin. The consistency should be like dosa batter.
  • Now heat the kuzhi paniyaram pan and drizzle few drops of ghee or oil into each whole.
  • When it is hot, pour the batter into each hole and fill it to 3/4.
  • Let it cook on medium low flame for 2 mins. Now using a tooth pick or paniyaram stick, turn the balls and cook for 2 more minutes till it turns golden brown.
  • Serve it hot.

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