Ingredients
Raw rice-1 cup
Par boiled rice (idly rice)-1 cup
Urudh dhal- 1/4 cup
Peeled broken green dhal-1 table spoon
Thoor dhal-1 table spoon
Bengal gram-1 table spoon
Jaggery -1 ½ cup
Grated coconut-(1/2 cocunut)
Elachi (yelakkai) -6
Procedure
Soak the rice and dhal for 1 hour. Put it in the grinder and grind for 10 minutes. Now add the grated coconut and grind to a smooth paste. Finally add the jaggery and the powdered elachi and grind till the jaggery nicely mixes.
The batter should be in the consistency of dosa batter. Keep the kadai in the stove. Pour the required amount of oil. Once the oil gets heated, keep the flame in sim and using a small spatula, slowly pour 1 spatulla of batter into the oil and wait for a second when the appam raises slowly pour the heated oil on top of the appam 2 or 3 times with the help of a spoon. This will enable the appam to be cooked fast and also to get a curled border (we usually call it as ‘karai katturathu’ in Tamil).Then turn the side, wait for a minute and remove from the kadai.It will not take much time to cook. So don’t wait till it turn brown.
Vellai Paniyaram
Ingredients
Raw rice-1 cup (usually small fat rice little cheaper one is good)
Urudh dhal -1/4 cup(usually in chettinad we will take rice to the rim level of uzhakku or measuring cup and then fill urudh dhal to the heap level of the uzhakku(.I have found urudh dhal to be little less than ¼ cup in that case)
Soak both together for 1 hour and grind it to a very smooth paste. Add the required amount of salt while grinding itself.
Consistency of the batter can be little more watery than dosa batter. To make it watery use little milk
Keep a medium size little bit flat tawa in the stove .Pour 1 ½ cups of oil. Keep the flame in medium. Make sure that at no stage the oil gets overheated. When the oil is hot using a medium sized spoon(little bigger than a table spoon) pour one spoon batter into the oil, the paniyaram will immediately rise now with the help of the laddle used to take the paniyaram out, pour the heated oil in the tawa on the top of the paniyaram.This will help the paniyaram to get a flowery border. Within a minute turn it upside down allow it to cook for 1 more minute and remove it from oil.
Allow the paniyaram to cool and now break the paniyaram and see that it is cooked inside also.
If not cook the next one little more.But the paniyaram should never be roasted.
Sometimes the paniyaram will rise like a ball, and then the problem will be either the oil is too hot or your batter is too thick. If you feel it is too thick pour little milk to make it watery.
Sometimes u may feel that the paniyaram drinks oil then the mistake is that u have added too much urudh dhal or your urud dhal is very good in quality. In that case you can add little idly batter, or rice flour.