Red rice Paniyaram (Sigaparisi Kuzhi paniyaram):
Red rice is used to prepare versatile dishes like Pongal.Puttu, Uppma,Kheer Paniyaram, Dosa and much more…….Here we have an awesome recipe for red rice Kuzhi paniyaram.This will be softer and tastier than rice kuzhipaniyaram and we know this rice is very healthy too.
Red rice is a type of unpolished rice that has higher nutritional value than white rice or polished rice. Cooking time is usually longer than white rice and has a nutty flavor and sweeter taste.
It is rich in fiber content, Vitamin B1 & B2, iron, and calcium. Owing to high nutritive content and health benefits of red rice, it is highly recommended for heart patients and diabetics. It is also popular among health freaks and fitness enthusiasts as its high fiber content help gain less weight.
Ingredients for batter, procedure:
Red rice-1 cup
Boiled rice-1 cup
Urad da- 1/2 flat top measurement
Methi seeds-1 tsp
Method to grind Batter:
Transfer the batter into the bowl , add enough salt and mix it well by hands.
Keep it for fermentation on overnight, and the batter is ready to make paniyaram varieties.
Divide the batter into two equal halves for to prepare salt & sweet Kuzhi Paniyaram.
Procedure for Sweet paniyaram :
We need Jaggery- 1/2 kilo (powdered)
coconut -1/4 cup grated or finely chopped
elaichi(cardamom)powder – 1/4 tsp
Take the grated jaggery add 2-4 Tbsp of water and melt completely, intofilter it.Add the jaggery syrup to the batter little by little and stir it well.
Check the sweetness of the batter and add according to your sweet taste, if not enough add little and mix it well.
Add Finely chopped coconut and elaichi powder.
Heat paniyaram pan on low-medium flame.
Apply oil in paniyaram pan.(1/4 tsp in each )
Pour sweet paniyaram batter to the ¾ of the well, because it will rise while cooking.
And cover with lid for 1 minute on low flame.
Now flip the each paniyaram with the help of wooden stick.
After it gets cooked take out and keep it in bowl.
Serve it hot,
. We need Finely chopped onions – 1
· Grated coconut -1/4 cup
· Curry & coriander leaves – a handful
· Oil – 1 to 2 tbsp
· Hing – a pinch
· Mustard – ¼ tsp
· Cumin – ½ tsp
· Toor or chana dal – 2 tsp
· Salt – 3 small pinch
Procedure for salt Paniyaram
1. Heat oil in a fry pan.
2. Add mustard, cumin, curry leaves, hing and toor dal.
3. Add onions, green chilly and toss for a minute or until tender.
Do some innovation add chopped mushroom or finely chopped vegetables along with this, to make the paniyaram more nutritious, you can also add grated carrots, chopped spinach or even spring onions and cabbage )4. Turn off flame and add coriander leaves.
5. Drop this mixture to the other half of the batter.
6. Heat the pan on medium heat and cover with a lid.
7.Allow to cook for 2 to 3 mins.
8.You can notice the top part steam cooked.
9.At ths point, flip over to the other side and cook for 2 more mins.
Delicious, sofft & fluffy paniyarams are ready to serve with Thakkali thokku or red chilli and coconut chutney.
Note: The batter will be very thick but don’t worry, when you add jaggery syrup it will be loosen.
The batter consistency is important it should not be too runny; it should be like idli batter consistency.