While in Hyderabad, I used to see a lot of Paniyaram Pans / Pancake Poppers / Aebleskiver Pan on sale in every shop!! Even our local super market stored them in abundance!! But never gave much thought to it as I wasn't ready to invest more time and energy into learning something new to cook.. Yeah, i kinda hated cooking then.
But with my new found love for cooking and blogging, I once again came across the Paniyaram pans. This time on various food blogs!! And when I saw Linsy, Manjula and many other food bloggers whipping out some yummy, cirspy yet low oil Paniyaram, I knew it was time I bought one too!!
So I went and bought one and have been experimenting with a lot!! So I made the regular Kuzi Paniyaram in it using idli batter. But the need for some cooking adventure was still there. So I made Bhajia (inspired by Linsy), they were tasty!! Hence I further experimented and decided to make methi na muthiya in paniyaram pan.
I also made Paniyaram using Handva batter!!! I loved it, so did my family :)
Here is the recipe of Muthiya in Paniyaram Pan (appa patra).
Ingredients:
1/2 Cup Methi (Fenugreek) Cleaned, washed and chopped (refer to Aalu Methi post for Methi cleaning and chopping)
1/4 cup Handva no lot (You can easily get this grinded at your local chakkiwala, or can even do grinding at home also with very little water. But if you are not inclined to get this, then use mix of besan/ chick pea meal and coarse whole wheat flour (or semolina/sooji) in place of handva no lot)
1/4 cup Juwar Aata (White Millet flour - optional)
1/4 Cup whole wheat flour
1/4 teaspoon turmeric powder
1 pinch hing (Asafoetida)
1/4 teaspoon green chili paste
1/4 teaspoon ginger paste
3 tablespoon Oil for mixing
Salt to taste
1/2 cup curd
Oil for greasing the paniyaram pan
1/2 teaspoon til (sesame seeds)
Method:
1) Mix all the 3 flours and Methi, add salt, turmeric powder, green chili and ginger paste, hing and 3 tablespoon oil. Mix well, but don't knead with pressure, if you do vigorous kneading then methi leaves water.
2) Now, add curd spoon by spoon and mix well. You should get thicker than dosa (pancake) batter. Add a tablespoon water if you have to.
3) Heat the paniyaram pan on medium flame. Drop a little oil in each groove and sprinkle some til (sesame seeds) in each groove.
4) Once the tils crackle, using a spoon add batter in each groove of the paniyaram pan.
5) Let it cook on one side. Once that side is browned, flip them. Let the other side get browned too!!
And your crispy, low oil and quick to make methi muthiya is ready!!
This post is part of blogathon 2014.
+techie ZM
But with my new found love for cooking and blogging, I once again came across the Paniyaram pans. This time on various food blogs!! And when I saw Linsy, Manjula and many other food bloggers whipping out some yummy, cirspy yet low oil Paniyaram, I knew it was time I bought one too!!
So I went and bought one and have been experimenting with a lot!! So I made the regular Kuzi Paniyaram in it using idli batter. But the need for some cooking adventure was still there. So I made Bhajia (inspired by Linsy), they were tasty!! Hence I further experimented and decided to make methi na muthiya in paniyaram pan.
I also made Paniyaram using Handva batter!!! I loved it, so did my family :)
Here is the recipe of Muthiya in Paniyaram Pan (appa patra).
 |
| Muthiya in paniyaram pan | Pancake Poppers |
 |
| Muthiya in paniyaram pan | Pancake Poppers |
1/2 Cup Methi (Fenugreek) Cleaned, washed and chopped (refer to Aalu Methi post for Methi cleaning and chopping)
1/4 cup Handva no lot (You can easily get this grinded at your local chakkiwala, or can even do grinding at home also with very little water. But if you are not inclined to get this, then use mix of besan/ chick pea meal and coarse whole wheat flour (or semolina/sooji) in place of handva no lot)
1/4 cup Juwar Aata (White Millet flour - optional)
1/4 Cup whole wheat flour
1/4 teaspoon turmeric powder
1 pinch hing (Asafoetida)
1/4 teaspoon green chili paste
1/4 teaspoon ginger paste
3 tablespoon Oil for mixing
Salt to taste
1/2 cup curd
Oil for greasing the paniyaram pan
1/2 teaspoon til (sesame seeds)
Method:
1) Mix all the 3 flours and Methi, add salt, turmeric powder, green chili and ginger paste, hing and 3 tablespoon oil. Mix well, but don't knead with pressure, if you do vigorous kneading then methi leaves water.
 |
| Flours + Methi + Oil + Masala = gate to heaven!!! |
3) Heat the paniyaram pan on medium flame. Drop a little oil in each groove and sprinkle some til (sesame seeds) in each groove.
4) Once the tils crackle, using a spoon add batter in each groove of the paniyaram pan.
5) Let it cook on one side. Once that side is browned, flip them. Let the other side get browned too!!
 |
| Muthiya in Paniyaram Pan |
 |
| Muthiya in Paniyaram Pan |
This post is part of blogathon 2014.
+techie ZM
Delicious muthiya and nice healthy way to make it in paniyaram pan
ReplyDeleteThis is a fabulous idea dear! Loved your innovation of preparing muthiya in paniyaram pan
ReplyDeleteThanks Sangeeta :)
DeleteOh chakki is flour mill, where we can get flour grinded.. Yes, it can be baked too:)
ReplyDeleteThanks for the mention. If I can bring this pan here, you are there, u should use it, now will get more ideas, this I yet to try it.
ReplyDeleteTrue!! But while in Hyderabad I almost hated cooking. It was only after having Zini I got more interested in cooking :)
DeleteVery delicious sis and love that you made it paniyaram pan....
ReplyDeleteThanks Priya :)
DeleteWow! this looks really tasty.. I have never eaten anything with that name :) Pinning it to try one of the days when I feel like a cook :D
ReplyDeleteLOL...Hope you try it :)
DeleteLove your innovation.. Yummy muthiya,,
ReplyDeleteThanks Nithya :)
DeleteDelicious muthiya nice idea dear
ReplyDeleteThanks Preeti :)
DeleteNice idea and gr8 looking muthiyas too!
ReplyDeleteThanks Shobha :)
DeleteLovely ! great idea !
ReplyDelete