After trying out other wheat like grains the key is to make the batter slightly thicker than the rice batter because these wheat like grains tend to loosen up a bit once they ferment. I am glad I tried making paniyaram rather than dosai with the rye grains because the whole family enjoyed it a lot. To get the fermentation process going make sure the whole grains are soaked the previous night before grinding and ferment the whole day before it is ready to be used. I did not realize but it does take 2 days before the batter can be used.
Step by step directions on how to blend idli or any batter. See here.
Rye Grain Paniyaram / Dosai
Preparation Time:overnight soaking and fermentation
Cooking Time:20 minutes minutes
To make the batter
- 1 1/2 cups of whole rye
- 1 1/2 cups of idli rice
- 3/4 cup of split urad dal
- Salt to tasteSoak all 3 overnight and the next day wash the rye grains in 2 or 3 changes of water. Blend the urad dal first. Remove to a container that is big enough to hold the fermented batter. Now add the soaked rye grains and rice and blend to a smooth batter. Mix with the blended urad dal, mix with salt and let it ferment overnight so it rises.
- 1/2 onion
- 2 tsp of cumin seeds
- 2 red chilies (optional)
- oil for cooking
- Coarsely blend the onions, cumin seeds and red chilies.
- Mix the blended onions to the fermented rye batter.
- Heat the paniyaram pan, grease well with oil, pour the batter into the holes.If required add more oil on the sides. Let cook on one side. I usually cover with a lid so it cooks on the top. Flip and cook on the other side.Enjoy with chutney of choice.
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