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Multigrain Pancake balls – Aindharisi Paniyaaram July 7, 2008

Posted by live2cook in Breakfast, out of the griddle, What we call it....
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Cooking with kids is an amazing experience. They are packed with three E’s – Energy, Enthusiasm and Exploration. They infect us with energy and enthusiasm. When we start exploring things with them, we will get to know lots of things that escaped our view earlier.

This weekend, me and my son were making pancakes balls as ever. We poured the batter in each depression of the Aebelskiver pan while my son kept counting each one of them. Suddenly he exclaimed pointing at the pan, “Look Mommy! it looks like your ear ring!”. It did look like a wonderful flower shaped ear ring. This answered a long time unanswered question “What is Paniyaaram?”

I have always wondered why they named the pancake balls as “Paniyaaram” in Tamil. My son’s observation led me to a nice explanation of the term. “Pani” in Tamil Means “Work”. “Aaram” denotes a kind of Jewelry. When it comes to cooking, If we take the “Work” as “Culinary Art” then “Paniyaaram” would mean “Jewel of culinary Art”! Those who tried to make paniyaaram will accept that its an art and needs some expertise.

This post is about one such paniyaaram, called “Aindharisi Paniyaaram”. Since it is made up of 5 different grains they named it so. “Aindhu” in Tamil means “Five”.

The urad dhal and Tapioca pearls give the recipe the spongy texture. The coconut and Moong dhal give the nutty flavor. I made both sweet and savory varieties out of the same batter. Both turned out great.

Ingredients:

1/2 Cup Long grain white rice
1/2 Cup Par boiled rice ( Look for this in Asian Groceries)
1/2 Cup Tapioca pearls ( Look for this in Asian Groceries)
1/2 Cup Urad dhal
1/2 Cup Moong dhal

(*** The flours of all the above ingredients are available in the Asian stores. So, we can combine equal amounts of the flours to desired consistency. Soaking and grinding the grains is more nutritious and give better tasting final product ***)

For sweet Version:

1 Cup Jaggery or Turbinado sugar
1/4 cup Freshly shredded coconut
2 tsp Cardamom powder
1/2 tsp Salt

For Savory Version:

1 Onion Chopped
2 Carrots Shredded
1 Green Bell pepper Shredded
1 Tbsp Cilantro Chopped
2 tsp Salt

Other ingredients:

Oil for shallow frying

Method:

1. If using whole grains, Soak them in water for 2 hours. Drain well and grind to a smooth paste using 1/2 cup water. To test the consistency of the batter, Coat the back of a spoon with the batter and draw a line in the middle, with the tip of a finger. The separated batter should remain as is and should not drip and cover the line.

Batter Testing

Batter Testing


2. If using flours, combine the flours together and mix with 1/2 – 3/4 cup of water until the consistency is reached as mentioned in step 1.
3. For the sweet version, take the Jaggery in a medium sauce pan with 1/4 cup water and boil in medium heat until the jaggery is dissolved in the water. Mix in to the batter. Add the other ingredients for the sweet version and mix well.
4. For the savory version, mix the ingredients into the batter.

5. Heat the abelskiver pan and add 1/4 tsp oil in each depression.
6. When the oil is smoky hot, drop 2 tablespoons of batter in each depression.

Batter poured in Aebelskiver pan

Batter poured in Aebelskiver pan


7. When the sides turn golden brown, ease the sides with a metal skewer and push from one side of the pancake ball. This will make the pancake ball to turn. Turn all of them and cook the other side until golden brown.
8. Serve the sweet version with honey.

Sweet paniyaram

Sweet paniyaram


9. Serve the savory version with sour cream and your favorite chutney

Savory Paniyaram

Savory Paniyaram

I am sending the savory version to WBB #24 – Summer feast event hosted by Sia and AYE #4 event hosted by Phemomenon.

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Comments»

1. notyet100 - July 7, 2008

looks good,..new one forme,..liked readin ur post,,.

2. sunshinemom - July 7, 2008

We call them morappam, and I was quite surprised to see morappams being served at the ‘paniyaram’ stall in Grand Sweets in Chennai. Till them I always thought paniyarams were something I had never tasted. I liked the batter test and the mould! Very nice. Mine are just round kuzhis. Never adding tapioca pearls. I love these:)

3. jayasree - July 7, 2008

Wow, I totally bowled over by your Aindharisi Paniyaram. Loved reading the explaination behind the name. I agree with u. Bookmarked.

4. sushma - July 8, 2008

looks yum..

5. easycrafts - July 8, 2008

Hey, the savory ones have a lovely shape..both the versions browned to perfection

6. Asha - July 8, 2008

Where did you get that yummy heart shaped Paniyaram pan? BEAUTIFUL!:)

7. sia - July 8, 2008

priya, now these r truely jewel of culinary art and thank you for sending these across to me πŸ™‚

8. Madhuram - July 8, 2008

That’s a wonderful explanation Priya. The paniyarams look perfect. Heart shaped pan is new to me too. Usually I prepare paniyarams when there is some dosa/idli batter remaining. For long time now I have wanted to grind for paniyaram itself and prepare it.

9. Zlamushka - July 12, 2008

cute balls, I love the ones that are shaped. Yu are so right about kids and 3 EΒ΄s πŸ™‚ keep them in your kitchen, they seem to have fun and are definitely inventive πŸ™‚

10. Suganya - July 23, 2008

So glad to see you blogging in full swing, Priya πŸ™‚

11. D.Cheung - August 31, 2010

Where can I find a heart shaped pan like that? I have searched everywhere.

live2cook - December 4, 2010

Hi cheung,

I got this from Ebay. I am not sure where it was made. The pan does not have a trade mark like most of the cast iron pots and pans. Sorry!! 😦

12. antique copper pots - December 3, 2010

You made some good points there. I did a search on the topic and found most people will agree with your blog.

13. AEBELSKIVER PAN | Kitchen Appliances & Accessories - July 18, 2011

[…] pan live2cook.wordpress.com This entry was posted in Uncategorized by admin. Bookmark the […]


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