How to make Farali Paniyaram - SK Khazana -

A popular South Indian snack which can served at breakfast or even at tea time

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rajgira flour (राजगिरे का आटा), Potato (आलू)

Cuisine : South Indian

Course : Snacks and Starters

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For more recipes related to Farali Paniyaram - SK Khazana checkout Rajgire Ka Thepla, Rajgira Thalipeeth, Rajgira Puri Aloo Sabzi Canapes. You can also find more Snacks and Starters recipes like Grilled Corn-On-The-Cob With Chilli Butter Cocktail Keema Kachori Kurkuri Pohe Vatana Na Ghugra

Farali Paniyaram - SK Khazana

Farali Paniyaram - SK Khazana Recipe Card

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India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Farali Paniyaram - SK Khazana Recipe

  • Rajgira flour 1 cup

  • Potato peeled and grated 1/2 cup

  • Fresh coriander leaves chopped 1/2 cup

  • Yogurt 1/2 cup

  • Green chilli-ginger paste ? cup

  • Roasted peanuts coarsely crushed 1/2 cup

  • Rock salt to taste

  • Ghee 2 tablespo to cook

  • Coconut chutney to serve

Method

Step 1

Take rajgira flour in a mixing bowl, add potato, coriander leaves, yogurt, green chilli-ginger paste, crushed peanuts, rock salt, 2 tablespoons ghee and sufficient water and whisk to make lump-free batter. Add some more water to get the required consistency and whisk well.

Step 2

Put some ghee in each dent of a paniyaram mould and let it melt. Pour in the batter into each dent, cover and cook for 5-7 minutes or till the underside is cooked.

Step 3

Turn over the paniyarams cover and cook for another 5-7 minutes or till the other side is similarly done. Make more paniyarams similarly.

Step 4

Transfer them onto a serving plate, serve warm with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.