We all love this as a snack/break fast and have to normally wait for the batter to ferment.So here’s a quick way out.
Paniyaram is made on a special pan that comes with multiple small fissures. It is known by various names in South India, including paddu, appe, guliappa, gulittu, gundponglu, ponganalu.
Watch the video for step by step process:
- Rava/Semolina – 1 cup
- Rice Flour – cup
- Wheat flour – 1 cup
- Curd – 1 cup
- Onion – 1 medium – finely chopped
- Coriander leaves – 2 sprig finely chopped
- Curry leaves – 2 sprig finely chopped
- Green chillies – 1-2 finely chopped
- Baking soda – 1 pinch
- Salt – according to taste
- For seasoning – (Oil – 1 spoon, hing, Jeera and mustard seeds)
Step 1: Blend rava, rice flour, wheat flour in a mixie with water. I used chiroti rava . Even other varieties of semolina can be used. Grind them well in water into a fine paste.
Step 2: Add a cup of sour curds, finely chopped onion, curry leaves, coriander leaves and green chillies and mix it well. Add baking soda , salt and mix well.
Step 3: In a kadai make a seasoning with oil, hing, jeera and mustard seeds. Add this seasoning to the batter.
Step 4: Mix this in the batter. Make paddus out of this mixture and savour them.