CHOLA PANIYARAM
Ingredients:White Cholan / Sorghum Millet - 1/2 cup
White Urad Dal - 2 tbl spoon
Fenugreek Seeds - 1/4 t spoon
Oil - 1 t spoon
Red Chilly - 1
Mustard Seeds - 1/2 t spoon
Urad Dal - 1/2 t spoon
Asafoetida - 1 pinch
Curry Leaves - 5
Onion - 1
Salt as needed
Coriander Leaves- 2 tbl spoon
Wash and soak white cholam overnight.
Soak urad dhal along with fenugreek for 3 hours.
Grind urad dal until fluffy in a mixer.
Grind soaked cholam until smooth.
Mix together urad dal flour, cholam flour with salt and allow it to ferment for 6 hours.
Heat oil in a tadka pan and allow mustard seeds to splutter.
Add urad dal, chopped red chilly, chopped curry leaves, asafoetida, onion until soft.
Add the tadka to the dough along with chopped coriander leaves and mix well.
The batter must be in dosa batter consistency.
Heat Paniyaram pan and pour 1/4 t spoon oil in each hole.
Pour the batter and cook covered with a lid in low flame until the top gets cooked.
Flip the Paniyaram upside down and simmer until golden.
Enjoy Paniyaram with tomato chutney.
Comments
Post a Comment