Farali Paniyaram | Sanjeev Kapoor Khazana

This Farali Paniyaram turns out fluffy and delicious. You can serve it for tea and accompanying with coconut chutney.

FARALI PANIYARAM

Ingredients

½ cup rajgira flour
¼ cup potato, peeled and grated
¼ cup chopped coriander leaves
¼ cup yogurt
¼ cup green chilli-ginger paste
¼ cup roasted and coarsely crushed peanuts
Rock salt to taste
1 tablespoon ghee + ¼ cup ghee

Method

1. Add rajgira flour, potato, coriander, yogurt, green paste, rock salt and ghee in a bowl. Add water as required and form a lump-free batter.
2. Add 1 teaspoon ghee in each paniyaram mould and let it melt. Once the ghee has melted, pour in the batter. Cover and cook for 5-7 minutes.
3. Toss the paniyarams upside down in the moulds itself cover and cook for another 5-7 minutes.
4. Transfer to a serving plate, serve warm with coconut chutney.

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Cuisine - South Indian

Course - starter

Dish - starter