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Traditional Diwali Special Sweet Recipe
Published On: 13 Sep 2014
Take the idly batter in a bowl / vessel and add the chopped carrot, onion,ginger, green chilli, coriander leaves and cumin seeds and required quantity of salt.
Mix it well.
Heat the pan and put about ½ teaspoon each of the oil / ghee in each of the cavity.
When the oil / ghee is hot, add one big spoon each of the batter to the cavity.
After putting the batter in all the cavities, cover it with a lid / plate and allow it to cook for about 1- 2 minutes.
Then turn the batter balls (paniyarams) to other side in the cavity and allow to cook it further 2 - 3 minutes.
When the paniyarams are cooked well and colour turned into golden, take them out and keep in a serving plate / vessel.
Paniyaram is ready and it can be served with coconut / onion chutney or sambar or pickles for break-fast or evening tea / coffee or dinner.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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