Paniyaram and Tomato Chutney
Ingredients for Paniyaram and Chutney:
Paniyaram:
1. Semolina – ½ cup
Rice flour – ½ cup
Curd – ½ cup
Water – 1/4 cup
Baking soda -1/2 small spoon
Onions chopped fine – 2 big spoons
Coriander leaves chopped fine – 2 big spoons
Green chillies – 1, chopped fine
Cumin seeds – 1 small spoon
Asafoetida powder – ¼ small spoon
Ginger grated – 1 small spoon
Carrot grated – 2 big spoons
Curry leaves chopped fine – 1 big spoon
Salt – For taste
2. Oil – As required
Chutney:
3. Oil – 2 big spoons
4. Tomato – 4, chopped
Red chillies – 8
Shallots – 10
Black gram – 1 big spoon
Asafoetida powder – 1/2 small spoon
Salt – For taste
How to prepare Paniyaram and Chutney?
1. Mix ingredients no: 1 together to prepare Paniyaram batter.
2. Add extra water, if needed. Allow it to rest for half an hour.
3. Place Unniyappam maker in flame and switch to low flame.
4. Pour oil first and allow to boil.
5. Using a spoon, add batter to moulds.
6. Fry both sides till they turn golden brown.
7. Remove excess oil using tissue paper. This is paniyaram.
8. To prepare chutney, heat oil in a pan.
9. Sauté all ingredients listed as 4, and allow to cool.
10. Make a fine paste using mixer. Your chutney is ready.
Note: You can also make Paniyaram with dosa batter.
Courtesy: Vanitha Magazine May 1-14, 2020
Also read a few appam recipes here. Click on the images in the gallery to read.
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