Method

• The cleaned and milled rice, millets and other ingredients were washed with water, drained and soaked with fresh water for 6 hours.
• The soaked water was drained and the soaked ingredients were ground in an electrically operated stone grinder till the batter became smooth in texture.
• The batter was mixed with 2 per cent salt and left to ferment for 12 hours at room temperature.
• The paniyaram mould was greased with 2 tsp oil and the fermented batter was poured into the paniyaram moulds and cooked on each side till well cooked and golden brown. The paniyaram was cooled and evaluated.