Prep time
1 hour (fermentation not included)
Cook time
15 minutes
Servings
2 People
Category
Veg
What You'll Need
Curry Leaf Podi Paniyaram
A popular south indian crisp fremented rice dumpling tossed in curryleaf podi.
Ingredients :
Paniyaram Batter
1. Rice 300 g
2. Urad Dal 75 g
3. Salt 1/2 tsp
4. Sugar 1/2 tsp
Curryleaf Podi
1. Fresh curry leaves (finely chopped) 1/4 cup
2. Chana dal (split chickpeas) 1 tbsp
3. Urad dal 1 tbsp
4. Dry red chillies 3
5. Hing (asafoetida) A pinch
6. Tamarind pulp 1 tbsp
7. Salt To taste
8. Oil For cooking
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 a pan. Add chana dal, urad dal, dry red chillies, and sauté until golden brown. Add curry leaves and fry for 1-2 minutes. Add a pinch of hing and tamarind pulp. Cool the mixture slightly, then grind it into a coarse powder. Add salt to taste.
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. 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. In a Grill Pan add some oil, curry leaf podi toss the paniyarams. Serve hot as a snack or appetiser.
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