15 July 2013,04:34 by
S Brindha

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Serves :

Preparation Time :
4 hours

Cooking Time :
20 minutes

Preparation Method :

  • Soak rice and urad dal, and fennel seeds separately for 2 hours.
  • Grind the mixer with required salt to a fine batter with water.
  • Keep aside for 2 hours to ferment.
  • Heat a pan, pour oil and splutter mustard seeds, jeera and curry leaves.
  • Add onions, grated ginger, chopped green chillies, coriander leaves, beans and carrot with required salt and fry well.
  • Pour this in the batter, add the grated coconut and mix well.
  • Place the paniyaram pan onto stove and add a little oil to each hole.
  • Pour a batter to the pan and cook till turns light brown on the edges and flip them over and cook for some time.
  • Once done on both sides. Take it out from the pan.
  • Serve hot with green or red chutney.


  • 250 ml Sesame oil
  • 200 grams Red rice
  • 100 grams Urad dal
  • 1 teaspoon Methi seeds
  • 3 Green chilli
  • 1teaspoon Ginger, grated
  • 2 tablespoon Coconut, grated
  • 1 Carrot, finely chopped
  • 50 grams Beans, finely chopped
  • 1 Onions, finely chopped
  • 50 grams Coriander leaves, finely chopped
  • 1 sprig Curry leaves  
  • 1teaspoon Mustard seeds
  • 1teaspoon Jeera 

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