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Crispy Paniyaram

Published under: Paniyaram

Idli Batter – 1/2 kg
Onions(big) – 2 nos
Green chillies – 4 nos
Ginger – 1 big piece
Asafoetida(Kayam) powder – A pinch
Mustard seeds
Dry red chillies(Kollamulaku) – 4 nos
Bengal gram(Kadalaparippu) – 1 tbsp
Split black gram(Uzhunnuparippu) – 1 tsp
Raw rice – 2 tbsp
Curry leaves
Salt – As reqd 

Preparation Method
1)Soak raw rice for about half an hour and grind it with ginger and green chillies.

2)Pour mixture into idli batter.

3)Heat oil in a pan or a kadai.

4)Splutter mustard seeds followed by black gram and Bengal gram and slighty fry.

5)Add the red chillies, onions and curry leaves, a pinch of asafoetida powder and fry till golden brown.

6)Add salt as per taste.

7)When the onions look nice and crispy brown, take it off fire and add the mixture in to the batter and mix all the ingredients well.

8)Heat oil in the Paniyaram pan and pour the batter.

:- Hot Crispy Paniyarams will be ready in no time.

:- Serve hot with coconut chutney.

Pooja Verma
Pooja Verma
A HR professional with 12 years of experience, I left my career to focus on family life. Now a mother to a 5 yr old son, I have rediscovered my passion in cooking and experimenting with delicious foods.

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