09 December 2012,22:50 by

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Serves :

Preparation Time :
35 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Grind the rice and dhal with about ½ cup of water to make a smooth, thick batter.
  • Add milk, sugar and salt. Mix well. Refrigerate for an hour.
  • Add spoonful of water, if the batter is too thick and mix well.
  • Place oil in a wide-bottomed iron skillet or tawa. Pour a small ladle of batter into the oil. When the paniyaram rises to the top, turn it over and remove it from the skillet.
  • Drain the paniyaram on paper towels. Continue the cooking process till the batter is used completely and serve hot.


  • 150 grams extra long-grained rice, rinsed, soaked and drained
  • 30 grams urad dhal, rinsed, soaked and drained
  • 1 teaspoon milk
  • ½ teaspoon sugar
  • Salt, to taste
  • Cooking Oil for deep-frying

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