Method A deliciously versatile dish, the paniyaram is a times taking delectable dish. With life running on the fast lane, paniyarams are best savoured at authentic restaurants. The dish is now considered an authentic dish holding a lot of tradition to it. It is famous in the southern parts of India, especially Kerala. Several variants of the paniyaram are available and even the preparation methods differ according to the region. Both sweet and savoury paneeyarams are much liked by kids and adults alike. Served as a breakfast dish in bygone days, these days its served as an entree, tiffin, early dinner or break fast, evening snacks. The paneeyarams are also called the leftover miracles. The idly or dosa batter often comes in handy to make these scrumptious tid-bits. There is a heavy bottom vessel which looks like a fusion of flat pan and idly plate, except the pit in the plate is smaller and would comprise of 12-18 pits. This dish was often prepared for long distance trips as it would stay good without refrigeration.
To prepare the idly 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 idly 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 idly batter and gently mix.
Oil the paneeyaram moulds and heat it over flame. It should not be very hot but just warm.
Ladle the batter and pour it in the mould.
Let it fry.
Remove and serve hot with chutney or sambhar.
If using a brand new paneeyaram moulds make sure you season it else the paneeyaram might stick to the bottom and might yield desired results.
To season the mould, rub some oil heat it and wash away with water.
Repeat the process with little salt 2-3 times and wash away.
Doing so will ensure the impurities of the vessel is removed and it delivers desired paneeyaram results.
The market has non-stick moulds too, make sure your first batch has more greasing than normal and follow the same process of seasoning for the non-stick mould too.
For non-stick mould just once or twice should suffice.
Time Taken: Cook time - 30 to 40 minutes, Rest time - 14 to 15 hours