Friday, April 9, 2010

Stuffed Kara Paniyaram

  • Potato Stuffing
  • Idly rice - 1 cup
  • Split urud dhal - 1/4 cup
  • Fenugreek - 1 tsp
  • Poha - 1/4 cup
  • Salt to taste.


  • Click here for the preparation of the potato stuffing.
  • Soak rice, urad dal, poha & fenugreek separately in water for at least 5 hours.
  • Boil the poha & grind it with the rice. Do not add too much of water.
  • Grind fenugreek & urad dal together to smooth & fluffy.
  • Add salt & mix it together with the rice batter.
  • Leave it over night for fermentation, at room temperature.
  • Now the batter is ready.
  • Heat the paniyaram moulds with some oil.
  • Fill 1/2 of the moulds with the batter.
  • Now place little amount of the stuffing, in the batter.
  • On top of it, pour the batter again to cover the stuffing completely.
  • Simmer the flame & allow it to cook till the bottom layer becomes brown in color.
  • Turn the paniyaram to cook both the sides evenly.
Tips for the recipe - You can make any kind of stuffing. The only concern is the stuffing should be tight enough to hold its shape, when it is placed in the batter. Adjust the quantity of the potato masala stuffing, according to the quantity of the batter prepared.

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