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)

Author: Kalai's Cooking Recipes