Prep time
1 hour (fermentation not included)
Cook time
15 minutes
Servings
2 People
Category
Veg
What You'll Need
Chocolate Paniyaram
A delightful fusion of traditional South Indian paniyaram stuffed with rich, velvety chocolate ganache.
Ingredients :
Paniyaram Batter
1. Rice 300 g
2. Urad Dal 75 g
3. Salt 1/2 tsp
4. Sugar 1/2 tsp
Chocolate Ganache
1. Heavy cream 1 cup
2. Dark Chocolate 200 g
Procedure :
1. Wash and soak the rice and urad dal overnight. Blend them with salt and sugar to make a thick, smooth batter. Ferment the batter in a warm place for 8-10 hours until light and airy.
2. To prepare the chocolate ganache, heat heavy cream in a casserole over medium heat until it just begins to simmer (do not boil). Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2-3 minutes, then stir gently with a spatula until smooth and fully melted. Allow the ganache to cool to room temperature for a pourable consistency or refrigerate for a thicker texture.
3. Heat a paniyaram pan over medium heat and grease each cavity with a little oil. 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 until the bottoms turn golden brown.
4. Carefully spoon some chocolate ganache into the centre of each paniyaram and cover it with a little more batter. Flip the paniyarams gently using a spoon or skewer and cook the other side for 3-4 minutes until both sides are golden brown and crispy.
5. Flip the roti and drizzle a little oil around the edges. Cook for another 2-3 minutes until both sides are evenly cooked and slightly crisp. Repeat for the remaining dough.
6. Serve hot with coconut chutney, tomato chutney, or a side of curd for a wholesome meal.
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