As I mentioned in the sweet kuzhi paniyaaram, the batter is same. I usually prepare the batter and use one half for sweet and the other half for savory. So here is the batter recipe again. Ingredients for the batter:
Raw rice (Patchai arisi) – 1 cup Boiled rice (Puzhungal arisi) – 1 cup Urad dhal – 1 cup Sago (Javvarisi) – 3 tbsps Methi seeds – 1 tsp Salt – 1 tbsp
Steps:
Soak both the rice and urad dhal along with methi for 4 to 5 hrs. Soak sago for 30 to 45mts. Grind them together (idly consistency) and add salt. Let it ferment.
Ingredients for savory paniyaaram:
Oil – 2 tsps + oil for making the paniyaarams Mustard seeds – 1 tsp Urad dhal – 1 tsp Channa dhal – 1 tsp Cilantro finely chopped – 1 tbsp Curry leaves – ½ a strand ½ of medium size onion finely chopped. Red chilly – 1 Green chilly – 1 Salt – ¼ tsp
Steps:
Heat the kadai and add 2 tsps of oil. Once the oil is hot add the mustard seeds, urad dhal and channa dhal. As they start to splutter add the curry leaves, the red chilly and the green chilly. Let it cook for a minute and then add the finely chopped onion. Add the cilantro and salt. Cook till the onion turns translucent.
Thats it the masala for savory paniyaaram is ready. Now mix this with the batter. Making the Paniyaarams:
Heat the paniyaaram pan. Add little oil in each of the kuzhi’s or the holes. Fill ¾th of the kuzhi’s with the batter. You need that space because the paniyaaram will rise. Allow it to cook for 1 minute. Using the paniyaaram stick, flip the paniyaarams and let it cook for 1 mt.
Thats it. Yummy paniyaaram is ready. Serve it with your favorite chutney.
