Skip to main content

Aval Paniyaram



For this week CCC, I chose a recipe from Mallika Badrinath's cook book.This paniyaram is an instant version and doesn't need any fermentation.I make this paniyaran often for Friday prasadham for pooja.All you need is just soak the aval/rice flakes and rice for 2 hours,grind it and mix along with  jaggery or sugar.Lets move on to the recipe........................


Basic Information

Soaking Time 2 hours
Preparation time 10 minutes
Cooking time 20 minutes
Makes 30-35


Ingredients

IngredientQuantity
Raw rice/pacharisi1cup
Rice flakes/aval1/2cup
Jaggery/vellam(grated)1cup
Cardamom/ellakai4-5
Baking soda1/8tsp
Salt1/8tsp
Ghee/nei3-4tbs



Method
  • Soak the rice and rice flakes separately for 2 hours,grind it togethter with a pinch of salt and cardamom to paste.
  • Finally add the grated jaggery or sugar and blend it for a minute.Transfer it to a bowl,to this add the baking soda and mix it well.
  • Heat a Paniyaram pan with 1/4-1/2 tsp of ghee in each hole,pour the batter till 3/4 th and cook it in a medium flame till it becomes golden.
  • Flip it to the other side and cook it for a minute.
  • Aval Paniyaram is ready.
  • Serve it warm.

Enjoy.........................................................
  • Here I used dark brown sugar,so I grind it along with the rice.If you feel the jaggery has lot of impurities,make a syrup with little water,drain it and add to the mixture.
  • Making it in the ghee gives a nice flavor and taste,so try to use ghee for this one.
  • Cooking it in a medium is very important to get the even coloring.

This recipe is off to Cook Book Challenge #3 December week 3 and Lets Brunch on Sundays event started by Priya.








Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
Post a Comment
Read more