Chettinad Seeni Paniyaram Recipe

Ingredients

• 1 cup raw rice is used in this recipe.
• 1 heaping tablespoon sago
• 1/4 cup shredded coconut
• half a cup sugar
• 2 cardamom pods, tiny
• a sprinkle of salt
• When needed, water
• frying oil

Instructions

1. Soak rice and sago in a mixing basin for 2-3 hours.
2. Then thoroughly rinse it and totally drain the water. Add 1/4 cup water and crush it until it’s somewhat grainy. 
3. Now, add the coconut, sugar, and cardamom to the blender and blend until smooth. If the mixture becomes runny after adding the sugar, do not add more water. Transfer batter to a mixing basin, add salt to taste, and thoroughly combine.
4. It should be the consistency of dosa batter. Heat the oil in a Kadai. Using a deeply curved laddle, take a laddle full and place it in the heated oil.
5. It will gently rise up on its own and will be splattered with oil.
6. Cook until the edges are browned on the other side.
7. To finish, repeat the process.
8. The paniyaram is crunchy on the outside and mushy in the middle.

Notes

• Fill the Kadai with enough oil to completely immerse the paniyarams; only then will they puff up nicely.
• Because only one paniyaram can be produced at a time, I used my little Kadai.
• Do not add extra water during grinding because the addition of sugar makes the mixture liquid, so adjust accordingly.
• The major challenge is to get the batter consistency just perfect, so use caution while adding water.