Tamil Nadu breakfast — plain white paniyaram — crispy outside, soft inside.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Prepare fermented batter: Use well-fermented regular idli-dosa batter (or a slightly looser consistency).
Season batter: Mix in 1 tsp sugar and 1 tbsp fresh grated coconut into the batter. The sugar helps give vellai (white) paniyaram its characteristic slightly sweet flavour.
Heat paniyaram pan: Place the kuzhi paniyaram pan on medium heat. Add 2-3 drops of oil into each round cavity.
Test oil: A drop of batter in the oil should sizzle immediately.
Fill cavities: Fill each cavity three-quarters full with the sweetened batter.
Cover and cook: Cover with a lid. Cook on medium-low heat 3-4 minutes until the base of each paniyaram is pale golden.
Turn with skewer: Use a wooden skewer or the back of a spoon to carefully turn each paniyaram.
Cook second side: Add a small drop of oil. Cover and cook 2-3 minutes until the second side is also golden.
Check doneness: Insert a toothpick — it should come out clean.
Serve: Vellai paniyaram should be white, soft and slightly sweet. Serve with coconut chutney.