Preparation time: 10 hours
Cooking time: 8 minutes
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
Wash and clean the rice and black gram.
Soak the rice, black gram, and fenugreek seeds in water for four hours. Also, soak the rice flakes for 10 minutes.
Use a mixer grinder to grind the ingredients into a smooth batter. The consistency should be neither too thick nor too thin.
Add yeast and sugar, and then mix well using a spatula. Cover and keep it aside for 6 hours to ferment.
After 6 hours, add the salt to the risen batter and mix thoroughly with a spatula.
Grease the small bowls lightly with oil.
Pour the batter into the small bowl up to ¾th level.
Put the bowl in a steamer and cover it with a lid. Let it steam for 7 to 8 minutes over medium heat.
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.
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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