Sweet Paniyaram

 Paniyaram..... a food that always makes me nostalgic.This is such a healthy food that requires very little oil/ghee ,yet gives you the satisfaction of indulging into a heavenly treat.My mom used to make it as a breakfast, and the left over panniyarams I used to eat it every now and then when I pass by the kitchen :) The batter iam using here is the one we make for kandarappam,which is another traditional delish .Well, in the midst of fatty foods and fast foods which are not healthy , iam happy to share with you all an authentic food which our parents and grandparents have grown up eating.Here you go.........

 

Ingredients
Raw rice-1 cup
Idly rice -1 cup
Urad dhal- 1/4 cup
Green gram dhal-1 table spoon
Thoor dhal-1 table spoon
Channa Dhal-1 table spoon
Jaggery -1 ½ cup
Grated coconut-(1/2 cocunut)
Cardamom  -6


Procedure :
Soak  Raw rice,Idly rice,Urad dhal,Green gram dhal,Thoor dhal and Channa Dhal for 1 hour. Grind it in the grinder  for 10 minutes. Now add the grated coconut and grind to a smooth paste. Finally add the powdered jaggery and the powdered cardamom and grind till the jaggery gets mixed well with the batter.
The batter should be in the consistency of dosa batter(neither watery nor very thick)

Step 1:
Heat the paniyaram  pan and add a drop of ghee/oil.I personally will recommend ghee for this.
There is no difference in the taste using ghee/oil, BUT the flavor/aroma that the ghee gives for any sweet is irreplaceable, irresistible, ir.... errrrrr.......

 

 

Step 2: Using a small ladle,fill the pan with the paniyaram batter to 3/4th as below.

 

 

 

 

Step 3: After a minute or so,you can see that the batter gets bulged on top and the sides browned.

It will look as picturized below.It is an indication that the bottom is cooked and time to flip the bottom side up.

 

Step 4: Now once the bottom side is flipped up,it will look as below.After 1 minute or so the other side will be cooked as well.When done transfer it to a plate and enjoy

 

Adai Dosa

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Adai is such a versatile dish that it could be a treat by itself or could be combined with 

sugar or any chutneys.Adai with the crunchy onions and the spices is sure a wonderful 

delight that i love to eat it any time of the day.

Adais could be made instantly(fermentation not required) or it could be kept in the fridge and

used for the next day.I prefer using it the next day.Its a protein rich healthy easy to make food.

What more reasons do i need......here you go.

Sorry folks ,nowadays iam getting lazy taking step by step pictures.I will be in speed soon...

Ingredients:
(Makes 12-15 adais)
To Soak and Grind:
Raw Rice - 1 cup
Idli Rice - 1 cup
Urad Dhal - 1/4 cup
Toor Dhal - 1/4 cup
Channa Dal - 1/4 cup
Moong Dhal - 2 tbsp
Red Chillies - 2
Fennel seeds - 1.5 tsp

Ingredients to add to the batter:
Big Onion - 2 medium sized (finely chopped)
Ginger -1 small bit (chopped)
Green chillie -2 (chopped)
Coconut -2 tbsp grated
Turmeric powder - a generous pinch
Hing - a generous pinch
Coriander leaves- 5 tbsp finely chopped
Salt  - to taste


Oil - 1 tsp


Method:
1.Soak the rice and dhals for atleast 3 hours, Keep aside. Grind it together with red chillies and fennel seeds to a consistancy between  fine and coarse paste. Add salt, turmeric powder, hing mix well and set aside.

2.Add onion, ginger,coconut and coriander leaves and mix well.  Add little water to make it to slightly running consistency (slightly thicker than the dosa batter.)

3.Heat the dosa tawa , take one laddle full and spread the batter as we do for dosa. Drizzle oil and once it is cooked turn to other side and cook till golden brown.

Serve hot with coconut chutney (My husband prefers sugar.It tastes good too)