- Pearl millet/Kambu- 1/3 cup
- Raw rice- 1/3 cup
- Idly/dosa rice-1/3 cup
- Fenugreek seeds-1/4 tsp
To make Paniyaram:
- Karupatti/Palm jaggery-1/2 cup(grated)
- Cashews-10(finely chopped)
- Salt-To taste
- Oil-To cook
1.Wash and soak pearl millet,raw rice ,dosa rice and fenugreek seeds together for minimum of 12 hours.
2.Add the soaked ingredients to a grinder after completely straining the water and grind them into a smooth paste.
3.Let it ferment for 8 hours.
4.Once the batter has fermented,take the required portion separately and mix it with half cup of water and salt.
5.It should reach a consistency slightly thicker than dosa batter.
6.Add the grated karuppatti and chopped cashews and mix it well
7.Heat the paniyara kadai and add a drop of oil in each hole.
8.Pour the batter carefully in all holes and cook by closing it with a lid.
9.Turn the paniyaram and cook the other side too.
10.Serve it hot.
Rinse and wash kambu as many times as possible .
The batter should either rise up or have millions of pores when whisked if fermented well.
Do not add much water while grinding the batter.
Add salt only when you are about to prepare the paniyaram.
Adding ghee instead of oil enhances the taste.
Adjust the level of karuppatti as per your taste.
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