Ingredients:
BASIC PANIYARAM BATTER:
1 cup coarse semolina
1 cup greek yogurt
1 cup water
1 teaspoon fruit salt (I used eno)
Salt to taste
Oil
Method:
Bring semolina, yogurt and water, together in a large mixing bowl. Whisk, until the batter is smooth. Let rest for 15-20 minutes.
Add fruit salt (eno) and salt to the batter. Mix well.
Heat a paniyaram pan or a takoyaki pan or a stuffed danish pan, on medium heat. Add, a drop of oil in each mini well. Followed by 1 tablespoon batter in each well. Cover and cook for 2-3 minutes until the surfcae touching the well is browned.
Uncover, using a small spoon turn the balls, upside down. Cover and continure cooking for another 2-3 minutes until the surface is brown.
Take the paniyaram out of the pan. Serve hot with dip and chai.
CHEESE PANIYARAM:
Ingredients:
Batter recipe same as Basic Instant Paniyaram (mentioned above)
3-4 cheese sticks (cut into small pieces)
Method:
Bring semolina, yogurt and water, together in a large mixing bowl. Whisk, until the batter is smooth. Let rest for 15-20 minutes.
Add fruit salt (eno) and salt to the batter. Mix well.
Heat a paniyaram pan or a takoyaki pan or a stuffed danish pan, on medium heat. Add, a drop of oil in each mini well. Followed by 1 teaspoon of batter. Drop a piece of cheese, followed by another teaspoon of batter to cover the cheese. Cover and cook for 2-3 minutes until the surface touching the well is browned.
Uncover, using a small spoon turn the balls, upside down. Cover and continure cooking for another 2-3 minutes until the surface is brown.
Take the paniyaram out of the pan. Serve hot.
MASALA PANIYARAM:
Ingredients:
Batter recipe same as Basic Instant Paniyaram (mentioned above)
1 cup Spicy peas and potato filling (or any filling of your choice, can be keema filling, grated veggies or anything you like)
Method:
Bring semolina, yogurt and water, together in a large mixing bowl. Whisk, until the batter is smooth. Let rest for 15-20 minutes.
Add fruit salt (eno) and salt to the batter. Mix well.
Heat a paniyaram pan or a takoyaki pan or a stuffed danish pan, on medium heat. Add, a drop of oil in each mini well. Followed by 1 teaspoon of batter. Drop a small ball of filling, followed by another teaspoon of batter to cover the filling. Cover and cook for 2-3 minutes until the surface touching the well is browned.
Uncover, using a small spoon turn the balls, upside down. Cover and continure cooking for another 2-3 minutes until the surface is brown.
Take the paniyaram out of the pan. Serve hot.
NUTELLA PANIYARAM:
Batter recipe same as Basic Instant Paniyaram (mentioned above)
1/2 cup nutella
Method:
Bring semolina, yogurt and water, together in a large mixing bowl. Whisk, until the batter is smooth. Let rest for 15-20 minutes.
Add fruit salt (eno) and salt to the batter. Mix well.
Heat a paniyaram pan or a takoyaki pan or a stuffed danish pan, on medium heat. Add, a drop of oil in each mini well. Followed by 1 teaspoon of batter. Drop a small ball of nutella, followed by another teaspoon of batter to cover the filling. Cover and cook for 2-3 minutes until the surface touching the well is browned.
Uncover, using a small spoon turn the balls, upside down. Cover and continure cooking for another 2-3 minutes until the surface is brown.
Take the paniyaram out of the pan.