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Photo of brown rice & lobia paniyaram by Subha Senthil at BetterButter
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brown rice & lobia paniyaram

Sep-06-2018
Subha Senthil
45 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT brown rice & lobia paniyaram RECIPE

leftover cooked brown rice and soaked lobia crispy soft paniyaram

Recipe Tags

  • Veg
  • Easy
  • Others
  • Tamil Nadu
  • Shallow fry
  • Breakfast and Brunch
  • Gluten Free

Ingredients Serving: 4

  1. leftover cooked brown rice - 2 cups
  2. leftover soaked lobia - 1 1/2 cups
  3. finely chopped onion - 1 cup
  4. finely chopped green chilly - 3 tbsp
  5. finely chopped ginger, curry leaves - 2 tbsp each
  6. finely chopped coriander leaves - 1/4 cup
  7. oil - to temper and cook paniyaram as required
  8. mustard seeds - 2 tsp
  9. split urad dhal - 2 tsp
  10. salt - to taste

Instructions

  1. Combine lobia and cooked brown rice together and he nd it it a wet grinder till smooth without adding much water
  2. The batter should be thick
  3. in a kadai, add 2 tsp of oil . temper with mustard and split urad dhal
  4. Add the finely chopped onion, green chilly, ginger, curry leaves and coriander leaves . saute them till onion turns translucent.
  5. add salt to it and allow it to cool
  6. Once it's cooled, add the mixture to the batter and mix nicely after adding required salt
  7. Heat a paniyaram pan and grease it will oil.
  8. Pour the batter to 3/4th in each circle and cover it with a lid and cook it in medium flame for 2 to 3 minutes
  9. Open the lid, flip the balls to other side all little oil and cook them till it turns crispy outside
  10. keep the flame in medium during the entire process
  11. crispy soft paniyaram will be ready
  12. serve it with any spicy chutney

Reviews (1)  

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Ruchika Mehta
Sep-06-2018
Ruchika Mehta   Sep-06-2018

I will surely try this.

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