Rice Paniyaram/Pud

Leftover Dosa batter is always a great thing! It means more Dosa or can be enjoyed in other forms like Uthappam or Paniyaram/Pud. Just by adding a few ingredients, a whole new flavour and taste can be created.

Sharing my version of Rice Paniyaram/Pud:

Ingredients: For 1 cup leftover Dosa batter, 1 tablespoon cumin seeds, 1 small onion chopped finely, few curry leaves chopped, handful of chopped coriander, a pinch of asetofida/hung, 1/4 teaspoon baking soda, chilli if desired.

Make:

1. In a bowl, add all of the ingredients listed above together and mix completely. Do not add water as a thick batter is better for Paniyaram/Pud.

2. Heat and lightly oil the Paniyaram pan on medium flame and spoon in the batter into the pan. Do not overfill each hole. Cover and let it cook until it is bouncy. Turn over and cook until completely cooked. Repeat for more Paniyarams.

Serve hot with chutney or chutney powder. Enjoy!

Ragi Paniyaram/Pud

Ragi (Finger Millet) is one of those super foods that taste so good when used in the right dishes. Loaded with calcium, fiber and protein, the amino acids in this amazing ingredient also helps soothe anxiety and sleep issues. 

While there are so many yummy dishes that can be made using Ragi flour, I tried to create an instant Pud/Paniyaram batter which worked wonderfully! 

Here it is, my version of RAGI PANIYARAM/PUD:

Ingredients for about 15: 1/2 cup Ragi flour, 1/2 cup fine semolina, 1/2 cup plain yogurt/curds, 1/2 tsp baking soda, salt to taste, 1 onion chopped finely, 1 tbsp chopped ginger, 2 tbsp chopped curry leaves, 1 tsp cumin seeds, 1 tsp channa daal, 1 tsp urud daal, 1 tsp mustard seeds, 1 tbsp oil/ghee.

Make:

1. In a dish, add ragi flour, semolina, salt and yougurt. Mix together and add a little water to make a smooth batter. It's ok if it's thick at this stage.

2. In a pan, put in the oil/ghee and heat up. Add in channa daal, urid daal, cumin seeds and mustard seeds. When it is roasting add in chopped onion, ginger and curry leaves. Roast it all until onion is translucent. Let the mixture cool to room temperature.

3. Add the onion masala mixture to the batter, add a little more water to mix well into a smooth batter not too thin or thick (like idly or pancake batter). Add this stage, add the pinch of baking soda and mix in.

4. Heat up the Paniyaram pan and smear each cavity with ghee. Spoon in the batter one by one, cover and cook with medium flame for about 5 minutes then flip each one and cook again for 5 minutes. It is well cooked when it rises to make a round shape and is golden brown.

Enjoy hot with your favourite chutney!