Paniyaram is a bite sized dumpling normally made with urad dal and rice. Tender coconut paniyaram is an authentic and traditional konkani style savory dumpling made with tender coconut and rice. The batter for making this paniyaram requires no fermentation. Tender coconut paniyaram tastes best when served with the traditional konkani style dali thoi (tempered dal). The rich and nutty flavor of tender coconut makes this paniyaram different from the normal one.
Ingredients
- 2 cups raw rice
- 1 cup water
- 1 cup tender coconut
- 1 tsp cumin seeds
- salt to taste
Method
- Soak rice in water for 4 -5 hours. Drain the water and grind rice and tender coconut into a coarse paste. Add water to it while making the batter.
- Transfer the batter to another container and mix it with salt and jeera.
- Heat a paniyaram pan. Add coconut oil in the moulds and add batter.
- Cook until the bottom is cooked and the top if puffed up.
- Flip and cook for 2 minutes.
- Serve hot with thoi (tempered dal)
mylilindiankitchen.food.blog 