This site contains almost all veg dishes as few are still coming. If you face any difficulty in cooking or unable to understand the content, feel free to contact me on mail aditikitchenl82@gmail.com.

Thursday, August 22, 2013

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.

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