Aamai Paniyaram is another quirky innovation from my side. I make Kuzhi Paniyaram and Appam using the paniyaram chatty. This Aamai paniyaram is another lentil based dish similar to vada. I make it in the form of paniyaram often as it is a more healthier alternative.
Often I have to balance between taste loving children and health conscious elders. This dish is similar to Aama vadai, but since this is not deep-fried, rice proportion has to be higher to get crispness. Also when grinding it, it should not become paste. Right consistency of batter grinding is the secret of this recipe. You can make this as a snack for your kids.
- 1/3 Cup Toor dal/Thuvaram paruppu
- 1/3 Cup Channa dal/Kadala paruppu
- 2 Tbsp Urad dal/Uluttam paruppu
- 2 Tbsp Split moong dal/Pasi paruppu
- 1/2 Cup Raw rice/Pachha arisi
- 1/2 Cup Boiled rice/Idly rice
- 1 Tsp Salt Adjust to taste
- 1/4 Tsp Asefoetida Optional
- 6 Nos Dry red chillies
- 1 Nos Onion Chopped finely
- 1 Spring Curry leaves Chopped
- 1/4 Cup Coconut Optional, cut into small pieces
- 1 Tbsp Ginger Peeled and shredded
- 1 Tsp Sounf/Sombu Optional
- 1/2 Cup Oil
Wash and soak the ingredients given in the "To soak" section for minimum of 3 hours. I normally soak it in the night and keep the soaked things in the fridge (To avoid over soaking). You can mix and soak ingredients together.
Drain water completely in a colander and grind in a mixer along with dry red chillies, salt and asfoetida in to a coarse paste. To get the right consistency, inch the mixer every 1 minute and with a spatula mix the ingredients every time. You can sprinkle water if need be, though normally water in the soaked dal suffice. If mixer container is not big, do the grinding in batches.
Batter should be above the pouring consistency, similar to that of masala vada batter.
To the batter, add chopped onion, finely chopped coconut pieces, chopped curry leaves, shredded ginger and mix well.
Heat the Paniyaram vessel (Kuzhi paniyara Chatty) and grease. Add a Tsp of oil in each of the hole (Kuzhi), and gently add the batter. Fill only till 3/4. Cook in medium flame till the bottom gets browned. Using a fork or wooden spatula gently invert the paniyarm. Add a Tsp of oil and cook well in medium to low flame.
*This paniyaram tastes as good as fried vada. There is no difference in taste and texture when you consume hot. If it is cooled, then it looses its crispiness (unlike fried vada), but there is no difference in taste.
*Grinding is the most important trick. If the batter is ground well, it becomes mushy and does not cook properly inside.Coarse grinding with frequent inching will help to get right texture and consistency. With coarse grinding, the paniyaram leavens allowing it cook evenly. You can see the leavening in the picture.
*Adding coconut pieces gives it extra crunchiness.
*It tastes good as such though tomato onion chutney elevates the taste. My children had it with tomato sauce.
Do leave your footprint by commenting below. You can also leave your comments by clicking any of the social media buttons in this page.