Ingredients and Preparations
sabudana 1 cup roast lightly for 2-3 minutes stirring, remove, cool and powder.
peanut roasted and powdered 1/4 cup
boiled, peeled and mashed potatoes 2 medium
salt to taste
green chilies finely chopped to taste OR red chili pdr to taste
coriander leaves finely chopped 1-2 tbsp
jeera pdr 1/2 tsp
mix all together, if need be sprinkle little water to bind them together
make small balls to fit inside paniyaram pan
heat paniyaram, add few drops of ghee/ oil in each hole
place the prepared balls cover and cook on medium heat for 3-4 minutes
spread some oil/ ghee on top, flip them, cover and cook for another 3-4 minutes, till brown and crisp
Serve it hot, either plain or with coconut chutney or green chutney.
you get these pans in cast iron, non-stick , brass., easily available everywhere. Now it is greatly used to make vadai, sabudana balls etc, as less ghee/ oil is used compared to deep frying.
It is also healthy when cast iron is used as it is said that you do absorb iron from the pan. That's the reason, people were healthier, as they didn't use non-stick, all cast iron, kadai, tawa, paniyaram pans !
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs
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