Video guide to make Panjiyappam or steamed rice muffins
It has a soft texture and a unique taste, perfect for breakfast or dinner
Preparation time: 10 hours
Cooking time: 8 minutes
Servings: 6
Ingredients
2 cups parboiled rice
¼ cup black gram
¼ cup rice flakes
¼ tsp fenugreek seeds
½ tsp yeast
1 tsp sugar
Salt to taste
Method
Step: 1
Wash and clean the rice and black gram.
Step: 2
Soak the rice, black gram, and fenugreek seeds in water for four hours. Also, soak the rice flakes for 10 minutes.
Step: 3
Use a mixer grinder to grind the ingredients into a smooth batter. The consistency should be neither too thick nor too thin.
Step: 4
Add yeast and sugar, and then mix well using a spatula. Cover and keep it aside for 6 hours to ferment.
Step: 5
After 6 hours, add the salt to the risen batter and mix thoroughly with a spatula.
Step: 6
Grease the small bowls lightly with oil.
Step: 7
Pour the batter into the small bowl up to ¾th level.
Step: 8
Put the bowl in a steamer and cover it with a lid. Let it steam for 7 to 8 minutes over medium heat.
Step: 9
Check if it's cooked by inserting a knife or toothpick in the centre. If it comes out clean, it's ready to serve.
Serve it with coconut chutney or with any curry.
Note:
Panjiyappams, also known as Sannas, are famous spongy steamed rice muffins in the Indian cities of Goa and Mangalore.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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