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4 cups - Idly batter
1/2 cup - Plain flour (Maida)
1/2 cup - Chopped
2 tsp - Chopped
1/4 cup - Chopped
1/4 tsp - Baking soda
1/2 cup - Shredded
Salt to taste
2 tbsps - Gingelly oil (sesame oil)
For tempering: 1 tsp -
1 tsp - Black gram
1 tsp -
1 tsp -
Seasoning: Salt according to taste
How to Make Paneeyaram Recipe
To prepare the idli batter, soak 3 cups idly rice and 1 cup urad dal separately for 5-6 hours.
Combine the two together and grind to a fine paste till you get a smooth batter.
Add a pinch of salt, mix well and let it rest overnight to rise.
To the risen idli batter, add the plain flour, baking soda and coconut and fold without lumps.
Method of preparation:
In a wok, add oil and heat. Add all the tempering ingredients and temper till you get the aroma.
To the tempered ingredients, add the ginger, garlic, onions, chillies, and seasoning spices on low flame.
Once you get the aroma, add the tempered spices to the idli batter and gently mix.
Oil the paneeyaram molds and heat it over flame. It should not be very hot but just warm.
Ladle the batter and pour it in the mold.
Let it fry.
Remove and serve hot with chutney or sambhar.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.