YUMMY RICE PANIYARAM
Hi Friends,
Welcome to our Galaxy.
Some situations come in South Indian kitchen with less idly dosai batter left, but we want to have yummy dish as breakfast ,evening Snacks or for dinner. If it is winter, rainy seasons our taste buds always ask for crispy too.
The best,very easy dish to make in very less time is rice PANIYARAM, either spicy or sweet. In this post we check to make spicy one in very Healthy way.
Healthy & crispy:
Why should I say healthy & crispy. There's a reason!!. The paniyaram pan I'm using here is cast iron pan and not non stick Teflon coated one.
Benefits of Cast Iron Pan:
Choosing a cast iron pan is always good as there is no any chemical coating. The food cooked in cast iron pan will be added with iron goodness.
The taste of food will be so yummy, as the heat is evenly distributed that is incomparable to that cooked in Teflon coated non stick pan.
The crispness is beyond we expect.
TIPS TO MAKE CAST IRON PAN READY TO USE
Pan bought new is at once not ready to use. Just need two days easy treatments.
Clean the pan first with scrubber
Fill the pan with starch water drained from cooked Rice for two days . Again clean it well.
Keep on medium flame ,rub oil in all pits for three minutes. Cool it.Again wash once just with water.
Now pan is ready for use.
I bought a cast iron pan from #amazon
I treated it the above said method.
Paniyaram comes well every time. So sharing you.
Let's roll into Recepie.
INGREDIENTS:
Idly dosai batter - 1/2 cup.
Wheat rava - 1/4 cup.
Onion chopped- 2 nos.
Chilly - chopped 3 nos.
Jeera - 1/4 spoon
Salt to taste.
Oil to apply or add.
Optional - grated carrot, vegetables,peas
Coriander leaves Chopped.
PREPARATION:
Mix wheat rava with idly dosai batter well.Add a little water to bring to the consistency shown in picture. 
Add chopped onions, chillies, vegetables ,peas (optional), jeera, salt to the mix. Keep closed for 20 to 25 minutes for the rava to be merged well with the batter.
Keep the cast iron pan on the stove with medium flame.
When the pan heated, simmer the stove spread oil to all pits. 
Pour the batter gently into the pits one by one ,so that your hands should not feel the heat of the pan.
Pour the batter gently into the pits one by one ,so that your hands should not feel the heat of the pan.
Increase the flame little. You can close the pan with lid. It is again optional. You can cook in open pan also. Add little oil if needed . After 4 to 5 minutes turn all the paniyaram upside down gently. 
Add little oil to all. After 3 to 5 minutes when the paniyaram is cooked simmer the flame.
Now take out all the paniyaram carefully with fork.
Now take out all the paniyaram carefully with fork.
For sure you will get crispy tasty paniyaram.
Serve them with simple coconut chutney to your family and friends. 
Variations:
We can make the dish even if there is no idly dosai batter in kitchen. People in North India rarely have the batter in kitchen.
In such instances the Recepie can be made with following ingredients:
Wheat rava - 1/4 cup
Rice flour -1/2 cup
Curd - 1/4 cup
Chopped onions, chillies, vegetables etc.
Salt to taste.
To make it more healthy can add Ragi flour 1/4 cup.
Some are making the Recepie with maida flour instead of rice flour. But it's better always to avoid maida .
We should try to make every dish a healthy one with the available veggies and greens in our kitchen. Apply a little creativity to miracles happen in you kitchen.
Enjoy my
Thanks for visiting our Galaxy.
Happy and Healthy Cooking!!
Regards
With Love
VIDHYA
From VIDHYA GALAXY.
Comments
Post a Comment