Sunday, May 11, 2014

Rye Grain Paniyaram / Dosai

The thing about trying all these new grains is that there is always something to look forward to in terms of taste. Unlike rice based paniyaram and dosai the taste is not known to me so it always quite interesting trying out these for the first time.

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 1/2 cups of whole rye
  2. 1 1/2 cups of idli rice
  3. 3/4 cup of split urad dal
  4. Salt to taste
  5. Soak 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. 1/2 onion
  2. 2 tsp of cumin seeds
  3. 2 red chilies (optional)
  4. oil for cooking
  1. Coarsely blend the onions, cumin seeds and red chilies.
  2. Mix the blended onions to the fermented rye batter.
  3. 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.
  4. Enjoy with chutney of choice.

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1 comment:

  1. Wat an excellent paniyaram, i baked breads with this grain..


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