After a long time iam back friends ,nice to c u all ......Iam posting this panniyaram again becoz its our favourite recipe........
got this recipe from my sister Saritha....
Raw Rice (pacha arisi) - 1 1/2 cup
Boiled Rice(puzhlungal arisi) - 2 1/2 cup
Fenugreek - 2 tsp
Rice Flour - 1/2 cup
Jaggery - 1 cup( depends on ur sweetness)
Cardamon - 2nos
First soak Raw rice , Boiled rice & fenugreek for minimum 2 to 3 hours.Then grind it to a smooth thick paste . Then take the rice flour in a seperate bowl & add 1/4 cup of hot water & mix it together well(like batter) .Then mix this rice flour mixture to the above grinded smooth paste mixture ,salt & mix together well & make it like Idli batter consistency & leave the the batter overnight , so that the next day it will be ready to put the panniyaram . Now make a jaggery syrup & mix it to the above batter (like thosai batter (maavu) consistency ) . Heat the Panniyaram pan & grease it with oil & pour the the batter into each hole (hollow) carefully ( do not overfill the hole , pour half the quantity of each hole). Now close the Pan with the lid & cook for 5 to 6 mins & keep it in medium flame .Then turn each panniyaram with a wooden stick(which will be give along with the panniyaram pan when u buy it ) or knife or spoon & cook the other side for another 5 to 6 mins in a low flame ( do not keep in high flame ) . Serve hot with chutney as a evening snack or morning breakfast........ Enjoy
How to make Jaggery Syrup:
Add the Jaggery to 1/4 cup of water , cardamon & allow it boil for 5 mins untill the jaggery is melted completely .Then allow it to cool down & later add this syrup to the batter & make it like dosai maavu consistency.