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Cheers Anu. Hi Anu, This is a Chettinad Snack. Since it is a deep fried item, like bajji, vadai, it is slightly oily, but tastes good with tomato chutney. Hi, i tried out this dish — and have a small question. The shape of the panniyaram came out well..

I could not trace out my mistake though. I took one cup of raw rice to the brim and covered the cup with urad dhal to make it like a mountain. Is my proportion correct? Thank you so much for all the recipes! This is one of the first sites i visit if i need a cooking tip!

I am going to try the tapioca adai from your site today!! Thank you for visiting my site. I think you have used more urad dhal. The batter should be of flowing consistency. If it is too thin, then the paniyaram will be also thin. Try slightly with thicker batter. Thank you for visiting my site Ashok. Hi Akka, I tried this today.

I have doubts… 1. The paniyaram drank plenty and plenty of oil… can this be tried in paniyara chatti? The paniyaram looked slightly yellowish in colour 3. Also the paniyaram looked like small poori.. Thank u so much…. Paniyaram absorbs more oil means — the batter is too thin.

But normally Paniyaram varieties tend to absorb more oil only. Yellowish colour may be due to urad dhal quality. Have to use unskinned whole gram. Reason is the batter may be too thin.

It should be slightly thicker, then it will not puff up like puri. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Sign me up for the newsletter! Directions Soak both rice and dhal for at least one hour. Grind to a fine paste along with salt. The batter should be slightly thinner than dosa batter. If necessary add little milk and make right consistency batter. Heat oil in a kadai and when it is hot do not overheat , take a big ladle of batter and pour on the hot oil.

Then take the hot oil and pour over the frying paniyaram like making poori. Keep the stove in medium heat. Fry both the sides for one or two minutes. Do not over fry. Remove and serve with Tomato Chutney. Hi Aneetha, Thank you for visiting my site. Hi Pavithra, 1. Leave a Comment Cancel Your email address will not be published. All Recipes Can't find what you are looking for?

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recipes by revathi shanmugam

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revathi shanmugam recipes

Thavala vadai recipe step by step pictures with rice and mixed lentils and a magic ingredient — Sago to make it more attractive, soft and tastier. This thavala vadai recipe is also one of the recipe my In-laws shared me, they saw this recipe in a cookery show by Mrs. Revathi Shanmugam. Most of the recipes has only rice and mixture of dal, but this recipe has sago in it, which I liked the best in this vadai. One more thing that tasted out of world was the coconut bits that came here and there. On the whole I love love loved it and enjoyed eating it a lot.


Thavala vadai recipe | South Indian snacks

Arusuvai Ithu Thani Suvai is a Tamil language Indian television series featuring Revathy Shanmugam cooking simplified recipes that everyday-cooks and viewers can try. Revathy Shanmugam, daughter of renowned Tamil poet and lyricist Kannadasan , specialises in cooking traditional authentic South Indian cuisine. The show airs on Jaya TV every Monday at 6pm. The show was also previously co-hosted by both Revathy Shanmugam and chef Virgil James. From Wikipedia, the free encyclopedia. The Hindu.

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