Chettinad-style white paniyaram
ingredients
1 cup raw rice
2-2.5 tablespoons urad dal
1/2 teaspoon salt
1 teaspoon sugar (optional)
Oil for frying
Preparation
Wash the raw rice and urad dal thoroughly. Soak the rice and urad dal in water for at least 3 hours. Drain the water and grind the soaked rice and urad dal into a smooth batter. Add salt and sugar to the batter and mix well.
Heat oil in a paniyaram pan. Pour the batter into the paniyaram pan and cook until golden brown on both sides.
Kara chutney
Ingredients
1 tablespoon oil
20 cloves garlic
1 inch piece ginger
10 dried red chilies
2 medium onions, chopped
3 medium tomatoes, chopped
1/4 teaspoon turmeric powder
Salt to taste
1 handful coriander leaves
Water as needed
Preparation
Heat oil in a pan. Add garlic, ginger, and dried red chilies and fry until fragrant. Add onions and tomatoes and cook until soft. Add turmeric powder and salt and mix well. Add coriander leaves and cook for a few more minutes.
Let the mixture cool down. Grind the mixture into a smooth paste using a blender or a mortar and pestle. Add water as needed to adjust the consistency of the chutney.Serve the chutney hot with paniyaram.
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