When i surfing some cookery site (Sorry, forgot the site name), i came across this recipe which is partially new i.e. adding POHA to the panaiyaram batter. This is our "Family Snacker/Tiffen" etc. etc. :) Yes, In my SALEM (Native's mokka story starts again... Excuse me :P) mainly in my relative's house, they use to prepare this recipe atleast once in two weeks including my mom. At one point of time, i got bored with this recipe. One BAD DAY (that once in a two week day), my mom prepared this and she served me. Just to empty(Get rid off) my plate ASAP, i was gobbling it like anything but my mom misunderstood as, since am liking it, am eating it very fastly :( Poor Girl I am :( and from that day onwards "Once in TWO WEEKS" became "ONCE IN A WEEK" :(((((((( Then i realized, what a big MISTAKE i did ;) Real FUN TIME is it ??? He he he... Jokes apart. Here comes my newly excavated one for ur view....
ALL YOU NEED: | Raw Rice | 3 cups |
| Poha | 1 cup |
| Chopped Onion | 3 Nos. |
| Chopped Green chilly | 3 Nos. |
| Chopped Curry Leaf | 3 Twigs |
| Chopped Ginger | 1 inch |
| Urad Dhall | 3 spoons |
| Bengal Gram | 2 spoons |
| Cumin Seeds | 2 spoons |
| Mustard | 1 spoon |
| Oil | 2 spoons |
| Salt | To Taste |
Soak raw rice for 4 hours and Poha for 10 mins in water. Drain both the items. Grind nicely by adding required salt. Dont add much water as poha will have sufficient water to grind. Leave it for fermentation.
Now lets see the garnishing process. Keep a pan, heat 2 spoons of oil. Let mustard gets splutters. Add Urad and Bengal Gram, alet it turn golden brown. Add cumin seeds, chopped onion, curry leaf, chopped ginger, chopped chilly and pinch of salt. Saute it until raw smell goes off. Put off the flame and let it sit for cooling. Once the fermentation is done. Mix the garnished item along with the batter. Give a hard stir and adjust with salt. Heat Paniyaram pan, pour spoon of oil, once the pan gets heated, pour the mixture and turn over it every 3 minutes until it gets cooked. Serve hot with coconut chutney. Yummyyy........ ♬ Sangeetha♡Nambi ♬
ALL YOU NEED: 
Now lets see the garnishing process. Keep a pan, heat 2 spoons of oil. Let mustard gets splutters. Add Urad and Bengal Gram, alet it turn golden brown. Add cumin seeds, chopped onion, curry leaf, chopped ginger, chopped chilly and pinch of salt. Saute it until raw smell goes off. Put off the flame and let it sit for cooling. Once the fermentation is done. Mix the garnished item along with the batter. Give a hard stir and adjust with salt. Heat Paniyaram pan, pour spoon of oil, once the pan gets heated, pour the mixture and turn over it every 3 minutes until it gets cooked. Serve hot with coconut chutney. Yummyyy........ ♬ Sangeetha♡Nambi ♬
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