Ingredients:
Wheat flour - 1 cup
Jaggery - 1/2 crushed cup or according to your liking
Salt - 1/4 teaspoon
Water - 1- 1 and half cups
Ghee - To grease the paniyaram's mold
Cashews - 4 finely chopped
Almonds - 4 finely chopped
Raisins - 5
Last night I was wondering what to make for breakfast and suddenly remembered this quick and easy dish my mum used to make. It is a very simple dish, yet delicious.
To a small pan add a little bit of ghee and roast the chopped cashews, almonds and raisins. Keep this aside to cool down.
In a separate bowl add the crushed jaggery and 1 cup of water. Put it over the stove at medium heat and stir it a little bit so that the jaggery dissolves completely and also does not burn at the bottom. Once jaggery dissolves completely, let it cool down before you filter it over wheat flour. Add salt, the roasted nuts and raisins to the wheat flour and bring it to a dosa batter consistency. You may add 1/2 cup of water that is left out or how much is needed.
Once the paniyara batter is ready, warm up the paniyara kal over the stove and add ghee to each of the molds. Once the ghee and paniyara kal is warm enough, pour in the batter only to 8/10th of the mold. Keep the stove at low/medium flame for we want the paniyarams to cook evenly. Once you see small bubbles in the paniyarams you may use a butter knife to just turn them over, so that they cook on the other side. You may poke the paniyaram with a tooth pick to make sure its cooked through.
This can be had as a breakfast or an evening snack.
Wheat flour - 1 cup
Jaggery - 1/2 crushed cup or according to your liking
Salt - 1/4 teaspoon
Water - 1- 1 and half cups
Ghee - To grease the paniyaram's mold
Cashews - 4 finely chopped
Almonds - 4 finely chopped
Raisins - 5
Last night I was wondering what to make for breakfast and suddenly remembered this quick and easy dish my mum used to make. It is a very simple dish, yet delicious.
To a small pan add a little bit of ghee and roast the chopped cashews, almonds and raisins. Keep this aside to cool down.
In a separate bowl add the crushed jaggery and 1 cup of water. Put it over the stove at medium heat and stir it a little bit so that the jaggery dissolves completely and also does not burn at the bottom. Once jaggery dissolves completely, let it cool down before you filter it over wheat flour. Add salt, the roasted nuts and raisins to the wheat flour and bring it to a dosa batter consistency. You may add 1/2 cup of water that is left out or how much is needed.
Once the paniyara batter is ready, warm up the paniyara kal over the stove and add ghee to each of the molds. Once the ghee and paniyara kal is warm enough, pour in the batter only to 8/10th of the mold. Keep the stove at low/medium flame for we want the paniyarams to cook evenly. Once you see small bubbles in the paniyarams you may use a butter knife to just turn them over, so that they cook on the other side. You may poke the paniyaram with a tooth pick to make sure its cooked through.
This can be had as a breakfast or an evening snack.
Comments
Post a Comment