Serving:15-20 pieces |Type: Chettinad Snacks/Pillaiyar Nombu

Ingredients:

Method:

1. Take a cup of rice leveled, then top it off with urad dhal.
2. Uard dhal should be on top of the rice make sure it should not spill over.
3. Approximately 1 – 11/2 tbsp of urad dhal will be in the heaping measurement.
4. Soak the rice and urad dhal for 2 hours, then grind it in the mixer grinder .
5. Add salt and little water grind and it into fine paste.
6. This batter should not be as thick as idly batter or as thin as dosa batter.
7. Take nonstick deep frying vessel and fill it half full with oil and heat medium flame.
8. After the oil heats up turn the stove to medium-low flame.
9. When oil is hot, pour 1 spoon (the spoon should be deep and circular) of batter in the oil.
10. As the rises to the top of the vessel, splash a little oil on top and it will help the paniyaram rise like puri.
11. Then flip the paniyaram for a second and remove it from the oil.
12. The paniyaram should be white and very soft, it should not be red or golden brown or crispy when it is removed from the hot oil.
13. Serve it hot with Milagai Chutney.

Note:

1. If the paniyaram is rubbery and/or flat, add 1 big spoon of idly batter (this will thicken the batter).
2. if the inside of the paniyaram is not cook well, add 1 tbsp of milk and mix well (this will thin the batter).
3. You can make the paniyaram with basmati rice, but you have to grind the rice with milk instead of water.
4. This is a special and unique tiffian in chettinad.