The cuisine of Palakkad shares a close bond with the tastes and flavours of Tamil Nadu. Chintamani paniyaram is a nutritious snack that has the goodness of grains and pulses. This is paired with spicy and tangy tomato chutney. Here is the recipe for chintamani paniyaram.
Ingredients
½ glass ponni rice
½ glass idli rice
½ glass raw rice
½ glass yellow split dal
½ glass urad dal
½ glass toor dal or masoor dal
3 dried chillies
1¼ tsp salt
Coriander leaves
1 tbsp coconut oil
1 tsp mustard seeds
7-8 shallots
4 green chillies
Preparation
Soak the ponni rice, idli rice, raw rice, yellow split dal, urad dal and toor dal over night
Blend these soaked rice and pulses and dried chillies in a mixer jar
Add salt into the batter
Keep the batter aside for at least 6 hours for it to rise
Heat coconut oil in a pan and splutter mustard seeds
Sauté shallots and green chillies
Add this tempering along with some coriander leaves into the risen batter
Mix well
Heat an unniyappam pan and add 1 tbsp sesame oil into each hole
Pour a tbsp full of batter into these holes
Cook for 2 minutes by flipping the paniyaram
Tasty chintamani paniyaram could be enjoyed as a filling breakfast or an evening snack.
