Recipe for paniyaram made with sigappu solam / red sorghum / jowar. Fermented batter made into delicious paniyarams.
Ingredients for the batter
1 cup red sorghum
1/2 cup unpolished whole white urad dal
1 teaspoon fenugreek seeds
2 tablespoon cooked rice
1/2 teaspoon salt
2 cups water (to grind)
For tempering the paniyaram batter
1 teaspoon Indian sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon split white urad dal
1 sprig curry leaves, finely chopped
1/4 teaspoon red chilli flakes
1/2 cup finely chopped onions
1/4 teaspoon salt
2 green chilli, finely chopped
1 tablespoon fresh shredded coconut
2 tablespoon coriander leaves, chopped
Wash all the grains well and drain. Soak the red sorghum along with urad dal, fenugreek seeds, cooked rice in two cups of water.
Soak for about 4 hours.
Grind everything (use soaked water for grinding ) to a smooth paste.
Add in the salt and mix well to combine.
Set the ground batter to ferment in a draft free place overnite.
Before making the paniyaram, we will temper the batter with spices and sauteed onions. Here is how to do it.
Heat oil in a pan and add in the mustard seeds, cumin seeds, split urad dal, curry leaves and red chilli flakes. Let the mustard seeds crackle. Add in the finely chopped onions and sauté for a couple of minutes till the onions are soft. No need to brown the onions.
Add in the salt, coconut and the coriander leaves. Saute for a few seconds. Remove this mixture from the stove.
Add it to the fermented batter and mix well to combine.
To make Paniyaram
Heat the paniyaram pan / paniyarakkal until hot. Add 1/4 teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in colour.
The paniyaram is ready if it has become crispy and golden on both sides. Have the paniyarams hot.