200 gm raw rice
40 gm ulutham parupu
¼ cup water or enough water to make a thick batter
Oil to fry
1. Soaked the rice and ulutham parupu for 4-5 hours.
2. Grind or blend with water add water little by little thick you get a very fine paste.
3. The batter must not be very thick or waterly. Add the salt and mix well.
4. Heat the oil and when the oil is hot pour in 1 round spoon full of the batter into the oil. When the paniyam float up turn and remove from the heat. It must not cook for long time or the paniyaram will be hard. Serve with any chutney you like.