MAIZE FLOUR PANIYARAM

 INGREDIENTS:-

1. Maize flour             1 cup
2. Idly batter               3 cups
3. Baking soda            1/2 tsp
4. Salt                          2 tsp
5. Water                      2 cups

METHOD:-

• Mix all the ingredients to a smooth batter and keep it aside for 2 hours.
• Heat paddu pan and add oil to each hallow and pour ladleful of batter in each.
• Fry on oneside and turn on the other side.
• Fry on low heat, it takes time to bake.
• Serve with chutney and sambar.

RAGI GULITU, PADDU, PANIYARAM

 INGREDIENTS:-

1. Ragi flour          2 cups
2. Curd                  1 cup
3. Water                 3 cups
4. Salt                    1 1/2 tsp
5. Baking powder  1 tsp
6. Oil                     for frying

METHOD:-

• Mix ragi flour, water, salt, and curd to a smooth paste, without lumps.
• Its better to whip 2 or 3 times in mixy.
• Keep it aside for 1 hour. Add baking powder 10 minutes before frying, mix well.
• Heat paddu tawa brush oil, mixthe batter once and pour in each hallow.
• Fry on one side and turn over. Add more oil if necessary.
• Serve hot with roasted gram chutney.

MASALA PADDU, PANIYARAM

INGREDIENTS:-

1. Idly rice             1 cup
2. Urad dhal           1/4 cup
3. Tur dhal             1 1/2 tbsp
4. Wheat flour       1/4 cup
5. Maida                1/4 cup
6. Rawa                 1/4 cup
7. Ginger               1/4"
8. Garlic                 3 flakes
9. Salt                    2 tsp
10. Curry masala     1 tsp
11. Chilly powder    2 tsp

METHOD:-

• Wash and soak rice, urad dhal, tur dhal, for 5 hours.
• Grind to smooth paste, with ginger, garlic, curry masala, chilly powder, and salt.
• Mix wheat flour, maida, rawa in 2 cups of water and add to the batter.
• Add water if the batter is thick. Keep it aside for 1 hour.
• Heat paddu tawa add 1 tsp of oil to each hollow.
• Pour batter in each and roast on one side and turn and on the other and fry.
• Fry on medium heat till crisp. Serve with chicken gravy or any other gravy.

WHITE PANIYARAM, PADDU

INGREDIENTS:-

1. Idly rice                   2 cups
2. Urad dhal                 1/4 cup
3. Salt                          2 tsp
4. Water                       2 cups

METHOD:-

1. Soak rice, urad dhal together for 8 hours.
2. Grind to a smooth batter, add salt and mix.
3. Add water if necessary, the batter should be in thin consistency.
4. Heat paddu tawa, brush oil, pour 1 tbsp of batter in each hollow.
5. Fry on both sides, serve with coconut milk, or pudina chutney.

Rawa Paniyaram, Paddu, Gulittu

INGREDIENTS

1. Rawa                         1 cup
2. Rice flour                  1 cup
3. Maida                        1 cup
4. Baking Soda              1 tsp
5. Salt                            2 tsp
6. Water                         6 cups or more

FOR SEASONING

1. Oil                        2 tbsp
2. Onion                   2 chopped
3. Green chilies         4 chopped
4. Curry leaves          few chopped
5. Coriander leaves   handful
6. Cumin seeds         1 tsp
7. Mustard seeds       1 tsp
8. Urad dhal              1 tsp
9. Bengal gram         2 tsp

METHOD

• Mix rawa, rice flour, maida, salt, baking soda, and water.
• There should be no lumps, soak for 1 hour.
• The batter should be thin by pouring consistency.
• Heat oil in a Kadai, splutter mustard seeds, and cumin seeds.
• Fry urad dhal, and Bengal gram dhal.
• Saute onion, curry leaves, chilies, and pour in the batter.
• Heat the paddu or gulittu stone or pan, spray oil and pour ladleful of batter in each hollow space.
• Fry on one side and turn on the other and roast.
• Fry on low heat and roast till crisp.
• Serve with thick chutney.

Egg Gullittu[ paniyaram, paddu]

Ingredients

1. Idly batter                1 cup
2. Eggs                         2 nos
3. Onion                       1 chopped
4. Green chilies            2 chopped
5. Coriander leaves      little chopped
6. Curry leaves            few cut
7. Salt                          1 tsp
8. Water                       1/4 cup

For seasoning

1. Mustard seeds           1 tsp
2. Cumin                       1/2 tsp
3. Urad dal                    1/2 tsp
4. Bengal gram             1 tsp
5. Asafoetida                1/4 tsp 
6. Oil                            1 tbsp

Method

• Beat eggs and add to the batter and stir well.
• Heat oil in a Kadai splutter mustard seeds, add urad, cumin, and bengal gram.
• Fry adding onion, curry leaves for 2 or 3 minutes.
• Cooldown and add it to the batter.
• Heat gullittu maker rub oil and pour half ladleful batter to each.
• Turn over when it is half cooked so it stays in round shape.
• Roast both sides until crisp.
• Serve with coriander chutney.