Khuzhi Paniyaram
Equipment
- Bowl
- Blender
- Food processor
- Frying Pan
- Skillet
- Skewer
- Kitchen Paper
- Paper towel
- Paniyaram pan
- Danish aebleskiver pan
- Egg poacher
Ingredients
- 200 g Basmati rice (1 cup), rinsed and drained
- 180 g Parboiled rice (1 cup), rinsed and drained
- 70 g Urad dal (1/3 cup), rinsed and drained
- 1 teaspoon Fenugreek seeds rinsed and drained
- 2 tablespoons Coriander (Cilantro) leaves chopped
- Vegetable oil, for cooking
- Salt
- Coconut Chutney to serve
For the tempering
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 2 Onions medium-sized, chopped
- 4 tablespoons Coconut grated fresh
Instructions
- Soak the basmati rice and parboiled rice in a large bowl of water for 6 hours.
- At the same time, soak the lentils and fenugreek seeds in another large bowl of water for 6 hours.
- Drain the rice.
- Transfer to a blender or food processor and process, gradually adding about 500ml / 18fl oz (2 1/4 cups) water to make smooth batter. Transfer to a bowl.
- Drain the lentils, transfer to a blender or food processor and process, gradually adding 2-3 tablespoons water to make a smooth batter.
- Combine both batters, season with salt and set aside to ferment for 6-8 hours.
- The batter should be of a thick pouring consistency, so add a little more water, if necessary.
- Heat the 2 tablespoons oil for the tempering in a frying pan (skillet).
- Add the mustard seeds and stir-fry for 1 minute, or until they start spluttering, then add the onions and fry for a further 1-2 minutes.
- Mix in the coconut and fry for 1 minute. Stir the contents of the pan into the batter and mix in the coriander leaves.
- Heat a dumpling pan and fill each depression with a little oil.
- When heated, add enough batter to come halfway up the depressions and fry over low heat for about 3 minutes.
- Turn the dumpling over gently with a skewer and fry the other side for about 3 minutes, or until golden.
- Remove and drain on kitchen paper (paper towels).
- Serve with Coconut Chutney.
- You will need a special paniyaram pan for this dish, but a Danish aebleskiver pan, used for making Danish-style pancakes, is a perfect substitute. You could also use an egg poacher.
Video
Nutrition
Sodium: 39mgCalcium: 217mgVitamin C: 20mgVitamin A: 65IUSugar: 11gFiber: 26gPotassium: 887mgCalories: 2028kcalSaturated Fat: 30gFat: 39gProtein: 49gCarbohydrates: 366gIron: 11mg
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