Crispy paniyaram recipe | Gunta ponganalu recipe
Crispy paniyaram recipe – Gunta ponganalu recipe – Raw rice freshly ground from scratch with a few other dals and mixed with spices to make crispy paniyarams.
Paniyaram is a most common tiffin item made generally with the leftover sour idly batter. Like the one in this Chettinad kuzhi paniayram recipe. But this recipe is slightly different and is followed by few south Indians and it tastes slightly different from the normal paniyaram. It is best paired with the garlic chutney.
For this, you will need paniyaram pan or unniappam pan with small pits. It is available in non stick, iron, bronze and even in clay. They tend to be crispy outside and soft inside.
You can also have this paniyaram with coconut chutney, sambar, or thakkali chutney. You can also let it get sour overnight and then make these for a better baste or add sour curd as called in this recipe.
I remember my college days when we went to my friends house with a farm. and her mom prepared us the paniyaram in stove in her hallway when it was raining heavy. Also in thiruvannamalai when you go for girivalam, you will be able to see many street shops selling crispy paniyarams.
watch the video of this recipe
How to make crispy paniyarams
soak raw rice, urad dal, chana dal, fenugreek seeds, and moong dal. Soak for 3-4 hours.
drain and grind it to a fine paste. rest it for an hour.
after an hour, mix once and add chopped onions, green chillies, ginger, curry leaves, chopped coriander leaves, curd, salt and mix well.
heat oil in a paniyaram pan and pour the scoop of batter . close and cook on a medium flame until bottom is brown.
turn sides and cook on medium heat until crisp. take out and serve hot.
- 1 cup idli rice
- 2 tbsp bengal gram
- 2 tbsp urad dal
- 1 tbsp moong dal
- 1/8 tsp fenugreek seeds
- 1 medium onion finely chopped
- 1 sprig curry leaves
- 2 no green chilli crushed
- 1 inch ginger chopped
- coriander leaves
- 1 scoop thick sour curd
- salt to taste
- 1/4 cup oil to make paniyarams
- wash and soak rice and dal together for 3-4 hours.
- grind finely and rest for an hour.
- add all the remaining ingredients except oil.
- mix well.
- heat paniyaram pan and pour oil in each pit.
- fill 3/4th of each pit with the batter. close cook until upper part is soft.
- open and turn sides. cook again until crisp. serve fresh and hot