Paruppu Paniyaram recipe
Protein rich paruppu kuzhi paniyaram
Servings: 25 paniyaram
Ingredients
- ½ cup idli rice
- ½ cup raw rice
- 2 tbsp chana dal
- 2 tbsp urad dal
- 2 tbsp moong dal
- 2 tbsp toor dal
- 12 red chilis
- 1 cup curd
- 4 cloves garlic
- ¼ cup coconut
- 3 tbsp coriander leaves
- 2 pinches asafoetida
- Salt as needed
- Oil to cook the kuzhi paniyaram
Instructions
- Wash and soak the rice and dals together for one hour. You can add the red chilis also while soaking.
- Drain the water and grind this along with garlic, coconut, salt, asafoetida and curd.
- Let this be a slightly coarse paste.
- Add finely chopped coriander leaves to this.
- Mix well.
- You can start making the paruppu paniyarams immediately.
- Heat the paniyaram pan and add 1 tsp of oil in all the holes.
- Pour the batter in all the holes.
- Cover this and cook till it gets on one side.
- Gently flip the paniyarams now.
- Cover and cook for a minute.
- Once it is cooked, take out from the pan.
- Serve hot with any chutney of your choice.
Notes
1. Since we are adding curd, no need to ferment the batter.
2. I added 10 chilis and I felt it was not spicy, so added little red chili powder later.
3. Millet can be replaced with rice t make it more healthy.
4. This paruppu paniyaram batter can be stored in the refrigerator for 2 days.
5. Paruppu paniyaram tastes best when served hot.
2. I added 10 chilis and I felt it was not spicy, so added little red chili powder later.
3. Millet can be replaced with rice t make it more healthy.
4. This paruppu paniyaram batter can be stored in the refrigerator for 2 days.
5. Paruppu paniyaram tastes best when served hot.
