What better way to start my next set of hundred posts than with something sweet, yet not so sweet to send me on an impending guilt trip!
- Idli/Dosa batter – 2 cups (I used idli batter)
- Jaggery – 1/2 cup (add more if you like it very sweet; I like mine just moderately sweet)
- Salt – 1/4 tsp (if you already have it added to the batter, please omit)
- Elaichi powder – 1/4 tsp
- Freshly grated coconut – 1/4 cup
- Ghee + Oil – in equal quantities as required, to fry the paniyarams
Equipment: Paniyaram chati / Appam skillet / Pancake puff skillet and a Paniyram Stick, to remove the paniyarams from the skillet. This is what the skillet looks like:
Serving size: Makes about 15-20 pieces, depending on how deep the kuzhis in your skillet are.
- Pound the jaggery as finely as you can. The better pound it is, the sooner it will dissolve in your batter.
- In a bowl, mix together the batter, pounded jaggery, elaichi powder and freshly grated coconut.
- Whip the batter lightly with a spoon and set aside for about an hour, to let the jaggery dissolve in the batter.
- Once the batter is ready, heat the Paniyaram Skillet and pour 1/2 tsp oil +1/2 tsp ghee in each of the impressions and allow the skillet to heat.
- Once the skillet is heated, pour the readied batter into each impression.
- Cover the skillet with a lid and allow to cook on a medium flame. This is very important here, as keeping the heat too high or too low will either result in burnt or under-cooked paniyarams.
- After a couple of minutes, you will see the batter fluffed. Using a spoon or a paniyaram stick, gently turn the paniyarams to cook on the other side.
- Cover with the lid and let it cook for another 2 -3 minutes or until the crust is golden brown and crunchy.
- You can use a tooth pick to check if the paniyarams are cooked on the inside, by piercing to the centre. If no batter is stuck to the toothpick, then your paniyarams are ready.
- Serve hot either along with breakfast, or as your main breakfast itself. It would even make a good evening snack. I’d say making paniyarams is the best way to finish up remnants of idli/dosa batter in small quantities.
This is going straight to Gomathy’s ‘Left-over Delicacies‘ Event. Gomathy, I’d completely forgotten about your event and realised I could send this over when I hopped onto your blog today 🙂