Chettinadu Thinai Kaara Paniyaram

Recipe : Chettinadu Thinai Arisi Kaara Paniyaram -Healthy Breakfast Recipe Prep Time: 10 minutes Cook time: 20 minutes Recipe Cuisine: Tamilnadu Recipe Category: Breakfast, Snack Serves: 4 persons

Ingredients :

Paniyaram Batter - 3 cups Mustard Seeds - 1/4 tsp Urad Dal - 1 tsp Kadalai Paruppu \ Bengal Gram - 1 tbsp Shallots - 1/4 tsp Green Chilli - 1 no (finely chopped) Coriander Leaves - 1 hand (finely chopped) Salt to Taste. For Thinai Paniyaram Batter : (required 3 cups) Thinai Arisi \ Foxtail Millet - 1 cup Idly Arisi \ Pulungal Arisi \ Boiled Rice- 1 cup Ulundu \ Urad Dal - 1/4 cup Vendayam \ Fenugreek - 2 tsp

Method :

Steps To Make The Thinai Paniyaram Batter : Wash and soak the thinai arisi and idly rice for 2 hours with enough water. Similarly soak the ulundu \ urad dal and vendayam \ fenugreek for separately. Using wet grinder, first grind the ulundu and vendayam into fine paste with half a cup of water. (Image 2 and 3) Then again grind with the thinai arisi and pulungal arisi into fine paste with a cup of water (+ or -). (Image 4 and 5) Also add little salt in between.

If the batter is too thick, add some water and mix well. Also the batter consistency is similar to light ribbon stage. (Image 6) To ferment, transfer the batter into a bowl and set in a warm place for 8 to 10hours. (Image 7) After ferment, the batter will rise well and you can see tiny bubbles, keep aside. (Image 8)

Steps To Make The Thinai Kara Paniyaram : Temper the mustard seeds in a hot oil, after splutter stir in the urad dal and bengal gram til golden color. (Image 9) Add in the shallots, green chilli and curry leaves, saute until the onion turn translucent. (Image 10) Stir in the coconut and coriander leaves one by one and remove from the flame. (Image 11 and 12) Take a 3cups of fermented batter, mix with prepared onion-coconut mixture and keep aside. (Image 13 and 14)

To make the paniyaram, heat oil in a kuzhi paniyaram pan. (Image 15) Pour required batter in the paniyaram and cook over medium flame. (Image 16) When the side turn golden color, turn and cook til done. (Image 18)

Take out the paniyaram and place them on the kitchen towel to absorb excess oil and ready to serve. (Image 18 and 19) Do the same for the remaining batter.

Serving Suggestion : Serve the Chettinadu thinai kaara paniyaram with sambar, chutney and kara chutney.

Author: Kalai's Cooking Recipes