Sunday, March 15, 2009

aindharisi paniyaram


Wash & soak together 1/2 cup each of pacharisi, puzhungal arisi, javvarisi [sago], whole urad & mung dal for 2 hrs. Grind to a smooth batter adding 2 Tbsp. of grated coconut. 
Powder 2 1/2 cups of jaggery, place in a pan and add water just to cover the jaggery. Heat until the jaggery melts, then strain to remove the dirt & add this jaggery syrup to the ground batter. Add 2tsp. of powdered cardamom, mix well and make paniyarams in a small kadai . 

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