PANNIYARAM

• IT IS ALSO CALLED APPE(SAVOURY).SOME PEOPLE SAYS IT FRIED IDLI.
• THE BEAUTY OF THIS SOUTH INDIAN RECEPIE IS THAT IT IS CRISPY OUTSIDE,SOFT & FLUFFY TEXTURE INSIDE,BUT USED ONLY FEW DROPS OF OIL.
• IT IS VERY EASY BUT YUMMY RECEPIE.ONCE TRY IN LIFE.I LIKE IT MORE THAN IDLI.
•  ITS PAN IS CALLED PUFF PAN/PANNIYARAM CHUTTI.IF U R LIVING IN ABROAD ,IT IS AVAILABLE IN AMAZON SITE, COSTCO,BJS STORE AS PUFF PAN.
• IT IS ALSO AVAILABLE IN INDIAN STORE OF ANJALI COMPANY.THERE IS ONE WOODEN STICK ALONG WITH THIS.U CAN USE BAMBOO STICK ALSO IN THE PLACE OF IT.
• THIS PAN IS USED FOR MAKING CRYSPY BUT LESS OILY DISHES LIKE AALOO TIKKI ,AALOO BOONDA,BATATA VADA. 

panniyaram pic

•       recepie type-vegan/veg       
•       serving- for 2 people(15-18 piece)
•       preparation time- 10min(if batter is ready)
•       cooking time-5 min                      

         

INGRIDIENTS:

• IDLI RICE-2TBSP
• SONA MASOORI RICE-2TBSP
• WHOLE URAD DAL-1/2TBSP
• METHI SEEDS-1/4TSP
• GRATED ORANGE CARROT-1MEDIUM SIZE
• CHOPPED CILANTRO-1TBSP
• GREEN CHILLY-1MEDIUM SIZE
• CHOPPED ONION-1/2BOWL
• MUSTARD SEEDS-2TSP
• CURRY LEAVES-8-10
• ROASTED CUMIN SEEDS-1/2TSP
• CHOPPED COCONUT PIECE-1TBSP
• SALT-1TSP
• RED CHILLY POWDER-1/2TSP
• DALIA SPLIT-1HANDFUL
• CHOPPED GINGER-OPTIONAL

METHOD:

• SOAK THE RICE & WHOLE URAD DAL FOR 6 HOURS.
• AFTER THAT GRIND IT IN MIXY.NO NEED TO GRIND IT SEPERATELY.
• GRIND IT FINELY BY ADDING LITTLE -LITTLE (1TBSP) WATER AT A TIME.
• BATTER CONSISTENCY SHOUL BE THICK LIKE PUDE /CHILLA BATTER.
• IF IT BECOMES WATERY BY MISTAKE,ADD RICE FLOUR IN IT.
•  WHISK THE BATTER WITH HANDS FOR 10 MINUTES.
• LEAVE IT FOR WARM PLACE FOR 5-6 HOURS(IN SUMMER) & 8-10 HOURS (IN WINTER).
• BUBBLE WILL COMING OUT DURING FERMENTATION & IT WILL COME-UP ALSO.
• NOW ADD SALT GREEN CHILLY ,ONION,MUSTARD SEEDS/RAI(ROASTED IN REFINED OIL),RED CHILLY POWDER, CURRY LEAVES/CORRIENDER LEAVES,GRATED COCONUT,SHREDDED CARROT,DALIA SPLIT IN IT.
• HEAT PANNIYARAM PAN ON HIGH FLAME ON BURNER.
• ADD 1-2 DROP REFINED OIL OR BUTTER IN IT.
• NOW ALLOW IT HOT TILL OIL IS GETTING HOT.
• NOW POUR THE BATTER 3/4 LENGTH.
• NOW KEEP IT IN MEDIUM FLAME (5 IF U HAVE ELECTRIC GAS)COVER THE PAN FOR 1-2 MINUTES.
• WHEN UPPER SIDE OF PANNIYARAM IS START BUBBLING,THEN CHANGE THE SIDE WITH THE HELP OF BAMBOO STICK.
• AGAIN COVER IT FOR 1-2 MINUTE.
• NOW ITS READY TO RELISH WITH COCONUT CHUTNEY/ONION CHUTNEY/GREEN CHUTNEY + SAMBHAR.

• TIPS:

• NON STICK PAN NEEDS LESS OIL.

• PANNIYARAM PAN SHOULD BE HEAVY BOTTOM.
• FOR MAKING PANNIYARAM,IT HAS SPECIAL PAN,WHICH HAS BALL SHAPED MOULD.
• U CAN EAT IT WITH SAMBHAR/GREEN CHUTNEY/COCONUT CHUTNEY.
• FOR MAKING PANNIYARAM ,BATTER CONTAINS LESS URAD DAL.
• BATTER CONSISTENCY SHOULD BE THICK BUT SOME TIMES DOSA BATTER GET LITTLE BIT WATERY,THEN WE CANT MAKE DOSA BUT PANNIYARAM CAN MAKE DUE TO NONSTICK PAN.
• NEVER MAKE PANNIYARAM IN HIGH FLAME ,OTHERWISE IT WILL BE COOKED OUTSIDE ,BUT RAW INSIDE.

VARIATIONS:

• CAN STUFF PANEER & BOILED POTATOES IN PANNIYARAM.
• CAN ADD DALIA SPLIT/ROASTED CHANNA DAL.
• U CAN USE THE FERMENTED DOSA BATTER FOR THIS RECEPIE.
• IF U WANT TO ADD THE RAVA IN DOSA BATTER FOR APPE ,THEN SOAK 1TBSP RAVA FOR 1 HOUR IN WATER.THEN MIX IT IN BATTER.THAT IS ALSO COMING OUT CRISPY.
• U CAN MAKE IT IN SWEET FORM ALSO.
• CAN MAKE PANNIYARAM WITH ADAI BATTER(DIFFERENT DAL+DOSA BATTER).
• CAN ADD KASTOORI METHI,GRATED BOTTLE GOURD,CABBAGE ALSO.
• CAN ADD LENTILS LIKE CHANA DAL,MOONG DAL ,ORANGE MASOOR DAL IN IT.

GOLGAPPE

golgappe pic                                  

   INGRIDIENTS:

• SUJI-3MEDIUM TBSP
• MAIDA-1MEDIUM TBSP
• WATER-MIN REQUIRED FOR KNEADING

METHOD:

• TAKE A DEEP BOWL.ADD SUJI & MAIDA IN IT.
• MIX IT WELL.
• SLOWLY ADD LITTLE QUANTITY OF NORMAL TEMPERATURE WATER FOR KNEADING THE DOUGH.

• DONT  KNEAD IT FOR LONG TIME.
• AS IT GET KNEADED FIRST TIME,LEAVE IT.

• WET THE  TISSUE PAPER & COVER THE DOUGH IN THAT TISSUE PAPER.
• TAKE A DOUGH LESS THAN CHAPATI DUMBLE &ROUND IT ON BOTH SIDES LIKE PAPAD AS THIN AS POSSIBLE.
• USE THE MAIDA FOR DUSTING.
• CAREFUL ABOUT SPREAD IT FROM CORNERS ALSO.

TIPS:

• MANY TIMES IT GET THINNER FROM MIDDLE,BUT THICK FROM CORNERS.
• ALWAY SPREAD IT ON BOTH SIDES.
• MAKE IT ON 7 FLAME.IF IT BECOME MORE HOT THEN MAKE IT 5 .
• WHEN FRY  IT IN PAN,FRY IT FROM ONE SIDE FULLY TILL IT BECOME GOLDEN FROM ONE SIDE.
• THEN CHANGE THE SIDE .
• ITS DOUGH GET HARDER VERY EASILY AS TIME GOES BY,IF IT BECOMES HARDER,SO MAKE IT SOFT WITH WET HANDS. DONT ADD TOO MUCH WATER.
• GENERALLY USE BIG SIZE OF OPENER TO CUT THE GOLGAPPA IN SHAPE. LIKE JUICE BOTTLE CAP .AS WE REQUIRED BIG SIZE GOLGAPPA FOR ADDING IT.
• RELISH IT EITHER WITH CURD,IMLI CHUTMEY OR WITH GOLGAPPA PANI.