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
| Ingredient | Quantity |
|---|---|
| Raw rice/pacharisi | 1cup |
| Rice flakes/aval | 1/2cup |
| Jaggery/vellam(grated) | 1cup |
| Cardamom/ellakai | 4-5 |
| Baking soda | 1/8tsp |
| Salt | 1/8tsp |
| Ghee/nei | 3-4tbs |
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.
- 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.
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