Prep time
1 hour (fermentation not included)
Cook time
15 minutes
Servings
2 People
Category
Veg
What You'll Need
Asparagus & Water Chestnut Paniyaram
A popular South Indian crisp, fermented rice dumpling stuffed with asparagus and water chestnuts.
Paniyaram Batter
1. Rice 300 g
2. Urad Dal 75 g
3. Salt 1/2 tsp
4. Sugar 1/2 tsp
Asparagus & Waterchestnut Mixture 1/2 cup
1. Asparagus (finely chopped) 1/2 cup
2. Water chestnuts (finely chopped) 1/4 cup
3. Onion (finely chopped) 1 tsp
4. Green chillies (finely chopped) 1
5. Ginger (grated) 1 tsp
6. Cumin seeds 1/2 tsp
7. Mustard seeds 1/2 tsp
8. Curry leaves 5 leaves
9. Oil For cooking
10. Salt To taste
Procedure :
1. Wash and soak the rice and dal overnight, blend with salt and sugar. Make a thick and smooth batter. Ferment the batter in a warm area for 8-10 hours.
2. Heat 1 tsp oil in Pan. Add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add onions, green chillies, and grated ginger. Sauté until onions soften. Add asparagus, water chestnuts, and salt. Cook for 3-4 minutes. Remove from heat and let it cool.
3. Heat Paniyaram pan to a medium heat, add oil in each cavity. Once the pan is hot, spoon the batter into the cavities, filling them halfway. Cover and cook on low to medium heat for 4-5 minutes or until the bottom turns golden brown
4. Spoon some mixture in the center add a little batter to cover the mixture then flip the paniyarams carefully using a spoon or skewer and cook the other side for 3-4 minutes, until both sides are golden brown and crispy. Serve hot as a snack or a light meal with chutney or sauce of your choice.
BestSellers
