Ingredients:
- Par boiled rice – 1 cup
- Raw rice – 1 cup
- Urad dhal – ¼ cup
- Fenugreek seeds/ vendayam – ½ tsp
- spinach Puree – ¼ cup
- Cumin-pepper powder – 1-2 tsp
- Salt – as req
- Water – as req
- Chopped small onion – ¼ cup
- Chopped curry leaves – 1 tblsp
- Gingelly oil – as req
Procedure:
Step 1:
Soak raw rice, par boiled rice, urad dhal and fenugreek seeds altogether into a bowl for about 4-5 hrs.Grind it smoothly, do not add much water. Add salt accordingly and allow it to ferment at least for7-8 hrs.
Step 2:
Spinach Puree:
Take about 2 cups of fresh spinach leaves. Blanch the leaves and grind it very finely, keep aside.
Blanching:
Put the fresh spinach leaves into the hot boiling water and cover it with a lid for about 2-3 mins and take off the leaves and plunged into ice cold water (to stop the cooking process as well to retain the green color) for few seconds.
Take a deep bowl add required amount of fermented paniyaram batter. Add coarsely grounded cumin-pepper powder, finely chopped small onion and curry leaves. Now add the spinach puree into the batter and fold gently. Add water depends on the consistency you required.
Step 3:
Pour some spoonful of gingelly oil to the paniyaram pan and pour the batter gently.Cook it for 3-4 mins, Flip the paniyaram gently to the other side and allow it cook for 2-3 mins under medium flame.
Enjoy the hot Spinach paniyaram with some spicy green chili -coconut chutney.
