Ottadaiyan Arisi Paniyaram Recipe:
Ottadaiyan Arisi Paniyaram Recipe with pictures, health benefits and detailed recipe
After my trial of making aapam and idly with ottadaiyaan, I made a trial with paniyaram too. The fulfilment and satisfying feeling when you get tasty recipes out of these indigenous rice varieties are special.
Ottadaiyan Arisi Paniyaram Recipe
Ingredients:
- Ottadaiyan Rice-1/2 cup
- Raw rice/Thanga Samba rice-1/2 cup
- Whole Urad Dhal-1/3 cup
- Fenugreek -1 tsp
- Salt-To taste
Ottadaiyan Arisi Paniyaram Recipe
Procedure:
1.Wash and rinse everything well.
2.Soak everything together for 6-8 hours.
3.Drain excess water and grind everything except salt together.
4.You can add 1/2 half water to ensure smooth grinding.
5.Allow the batter to ferment overnight.
6.Now add salt and 1/2 cup water. You can either make a sweet version or savoury version. I made a savoury version. Add chopped onions, chillies and cashews.
7.Heat a paniyaram pan and drizzle oil in the hollow space. Use a ladle and add batter to each.
8.Close and cook.
9.Flip the sides and cook the other side too.
10.The paniyaram is ready. Serve with some chutney.
What are Ottadaiyan Rice and its health benefits?
Ottadaiyaan(ஒட்டடையான்) is red rice variety which is a traditional rice variant. It grows for 180 -200 days and is 6-7 feet tall. I couldn’t find much information on this variant.
- Recommended for Diabetic Patients
- Improves your digestive system and cures constipation.
- Builds stamina and improves health
- Rich in fibre
Where to buy Traditional Native Rice Varieties and Organic Groceries?
Place your orders through this link and grab offers and discounts.
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How to store these rice varieties?
These indigenous rice varieties don’t need fertilizers or chemicals to grow. So you have to store carefully to avoid any bugs. You can buy two or three varieties every month in minimal quantity and try. Prefer using red chillies and vasambu or bay leaves inside open packets. If you buy in large quantities please freeze them and used dried neem leaves in the container.
These rice varieties are costly. Are they worth it?
This is a very common question to me every time I post a traditional rice recipe. With the refined/processed / Genetically modified foods we have invited and open to doors to all chronic lifestyle diseases to our generation. If we would want to reverse this and live healthy as long as we live we ought to make this switch of bidding bye to unhealthy whites and embracing these forgotten traditional rice varieties. A friend said to me this, ” Kalyani I am happy to invest in these traditional rice varieties rather than spending lakhs to recover from these lifestyle diseases”. I give the same as the answer. I see this cost and all my efforts as an investment to good health for me and my future generation. The call is yours, my dear reader.
P.S:
Allowing natural fermentation overnight gives a great flavour to the dish.
For the sweet version, you can add either jaggery or palm jaggery.
References:
nammalavar.co.in
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Disclaimer:
I am not a qualified doctor/nutritionist/medical practitioner. The information is not equivalent to medical expert advice. The information is based on the reading and research I do and the references are shared above. Thank you
