People: 2
Duration: 2 days
2 veesampadi pacharisi
2 veesampadi pulungal arisi
1/2 veesampadi ulundhu
2 Tbps vendhayam (soak overnight)
Add all the arisi and ulundhu together and soak for 2 hours. Grind them till it is a fine maavu. Let it ferment overnight. Uppu 1 tablespoon. Later can be added based on what it is made into.
If karupatti aapam, Before adding water to the maavu, take the required maavu separately. Take karupatti (one handful) and add 2 teaspoon of water in a gundu chatti. Paagu vara kachananum, atha maavula seive panni, mix pannanum. Eat one and see if the sweetness is right. Add paagu as needed.
KUZHIPANIYARAM
The same recipe goes for inippu paniyaram. The water levels has to be lower for kuzhipaniyaram. Add elakaai powder to made it extra tasty.
UPPU PANIYARAM: take a pan, ennnai, kadugu, periya vengayam, karuveppilai chopped, uppu – saute them for 2 minutes ( does not have to cook fully). Put kothamalli in maavu, then add the saute stuff and ready to pour them. Any veggies can be added this way.
The oil has to be added to the pan before pouring aapam and kuzhipaniyaram.