27 Mar 2015

Chettinadu Thinai Arisi Karuppatti Paniyaram

Recipe :

Chettinadu Thinai Karuppatti Paniyaram | Foxtail Millet Sweet Paniyaram

Prep Time: 10 minutes + 8 hrs to make batter
Cook time: 20 minutes
Recipe Cuisine: Indian
Recipe Category: Snack
Serves: 3 persons

Ingredients :

Paniyaram Batter - 2 cups
Karuppatti \ Palm Jaggery \ Pannai Vellam - 1/2 cup (+ or -)
Coconut - 1/2 cup (grated)
Cardamom - 2 pods

For Thinai Paniyaram Batter : (required 2 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 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 Karuppatti Paniyaram :

  • To make the karuppatti syrup, boil half a cup of water, add in the karuppatti and cook until it dissolves, Then filter the syrup and keep aside. (Image 9)
  • To make the paniyaram batter, combine the prepared thinai arisi batter (2 cups), coconut, karuppatti syrup and cardamom, mix well. (Image 10)
  • To make the paniyaram, heat oil in a kuzhi paniyaram pan. (Image 11)
  • Pour required batter in the paniyaram hole and cook over medium flame. (Image 12)
  • When the side turn golden color, turn and cook til done. (Image 13 and 14)
  • Take out the paniyaram and place them on the kitchen towel to absorb excess oil and ready to serve. (above image)
Serving Suggestion : Serve hot with the Chettinadu Thinai Arisi Kaara Paniyaram.

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