14 Apr 2015

Kuthiraivali Vellam Paniyaram

Recipe :

Kuthiraivali Vellam Paniyaram | Barnyard Millet Jaggery Paniyaram

Prep Time: 15 minutes
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Paniyaram
Yield: 20 to 25 nos

Ingredients :

Kuthiraivali Arisi Maavu \ Barnyard millet Flour - 1 cup
Pachai Arisi Maavu \ Raw Rice Flour - 1/2 cup
Gothumai Maavu \ Wheat Flour - 2 tbsp
Cooking Soda - 1/8 tsp
Vellam \ Jaggery - 1 cup
Thengai Thuruval \ Grated Coconut - 1/2 cup
Sukku Podi \ Dry Ginger Powder - 1/2 tsp
Elakkai Podi \ Cardamom Powder - 3 no
Ghee - 1 tbsp
Oil for deep fry.

Method :

Steps To Make The Kuthiraivali Arisi Siru Thaniyam \ Barnyard Milllet Paniyaram :

  • To make the jaggery syrup, boil half a cup of water, add in the jaggery and cook until its dissolve. Keep aside. (Image 1)
  • To make the paniyaram batter, mix the kuthiraivali flour, pachai arisi flour, cooking soda and required salt in a mixing bowl. (Image 2)
  • Add in the filtered jaggery syrup and mix well into smooth batter with required water in a idly batter consistency. (Image 3)
  • Then stir in the coconut, dry ginger and ghee. (Image 4)
  • And soak the batter for 10mins. (Image 5)
  • To make the paniyaram, heat the oil in kadhai, test the oil temperature by frying a few drops of the batter, it they begin to sizzle immediately, then the oil is ready for deep frying.
  • Using laddle, pour a ladleful of batter in the hot oil, make 3 to 4 paniyaram at a time. (Image 6)
  • Cook on both sides over medium flame until golden color, using slotted ladle, take out the paniyaram and drain the oil. (Image 7)
  • And place them on a kitchen towel to absorb the excess oil and ready to serve. (Image 8)

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