Vella Paniyara appam is a festival recipe for avani avittam, Sri Krishna jayanthi and karthigai
- Raw rice 1 cup
- Broken wheat 1/4 cup
- Jaggery 1 1/2 cup
- Cardamom 1/2 tsp
- yellow banana 1 no.
- Grated coconut 1 tbsp
- Ghee 1 tbsp
Preparation Time: 10 minutes
Cooking time : 10 minutes
Makes : 18-20 nos.
Soak raw rice and broken wheat together for 1 to 1 1/2 hours.
Add 1/2 cup of water in jaggery and heat and then filter to remove the sediments.
After soaking, drain water completely. Add jaggery water,cardamom and yellow banana. Grind the ingredients to form fine batter.
Add grated coconut and ghee to the batter and mix well. The batter should in ‘dosa batter’ consistency. There is no need to wait for the batter to ferment.
Heat paniyaram tava. Add oil in the moulds. With a small ladle, fill 3/4 moulds with batter leaving space for expansion.
Keep in medium flame. After 4-5 minutes, flip the paniyaram to the other side.
After 3-4 minutes vella paniyaram appam is ready.