Paniyaram

Method

1. Soak 1 cup of fine semolina in around 2 cups of vegan buttermilk (consistency slightly thicker than the pancake batter) for 45 mins to 1 hr. (For vegan buttermilk – add 3-4 tablespoon of vegan Greek yogurt to 2 cups of water and mix well with swirl juicer.)

2. To this, add – salt to taste, 1 tsp cumin seeds, 1 bowl mix of finely chopped shallots/rose onions if available, spring onion, garlic chives, coriander and spicy green chillies (all could be from your garden) and mix well – the batter is now ready.

3. Pour ¼ tsp cooking oil in each mould of hot aebleskiver/paniyaram pan (with hemispherical moulds usually made with cast iron). Once the oil is hot, pour the batter with a teaspoon in each mould and keep on medium flame.

4. Turn the side once the edges change colour to golden (this should be almost after 3-4 mins on a hot pan). Let it cook from both sides until golden brown

5. The porous soft and crispy paniyarams are best served with mint-coconut chutney, can go well with tomato ketchup!