Ingredients:
- Par boiled rice – 1 cup
- Raw rice – 1 cup
- Urad dhal – ¼ cup
- Fenugreek seeds/ vendayam – ½ tsp
- Grounded Vazhaipoo Mixture – 1 cup
- Vazhaipoo – 1 cup
- Splitted Chickpeas/ kadalaparuppu – ¼ cup
- Fennel seeds – 1 tsp
- Garlic – 3 pods
- Byadagi chili – 2 nos
- 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 for 7-8 hrs.
Step 2:
Grounded Vazhaipoo Mixture:
Soak the splitted chickpeas, fennel seeds and byadagi chili for about 3 hours. In the meantime clean the banana flower (ref: Vazhaipoo poriyal) and keep aside.Now grind the soaked splitted chickpeas, fennel seeds, byadagi chili and vazhaipoo coarsely.
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 grounded Vazhaipoo mixture 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 Vazhaipoo paniyaram with some spicy and tangy coriander chutney.
