I was,still am a tiffin-person.I prefer having palaharam the whole day.No rice,no chapathi-give me dosa-idli-appam any time of the day and I'll be one happy person.Many days in a week,I make a little extra breakfast so that I can have it as a snack later in the day or sometimes if I am alone,it easily becomes my lunch with a fruit and a juice as an accompaniment.
Kuzhi paniyaram is something which has caught up like wildfire in restaurants these days.Anywhere we go,in Chennai there is a Kuzhi paniyaram as the special of the day.My friend Ramya is such a big fan of these that she has to try one plate from each and every place which serves these,come what may.It is another matter altogether that we joke about it and are the first ones to attack the plate when it arrives:)
Making these at home is a very simple affair if you have ready dosa batter.Ma-in-law grinds a separate batter for appo,making it a bit thick and coarse,but since I grind my dosa batter in bulk,I use the same.The seasoning is up to your choice,really.Adding soaked channa dal,cashewnuts,groundnuts choices are aplenty to make sure your paniyarams taste different every time!
Kuzhi Paniyaram Chettinad Style
Ingredients
Idli-dosa batter - 3 cups
For the seasoning
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Methi seeds - a pinch
Green chilly - 1,finely chopped
Ginger - 1/2' piece,grated
Curry leaves - 1 sprig
Carrot,grated - 2 tbsp
Grated coconut - 1 tbsp
Coriander leaves - 1 tbsp,chopped
Salt to taste
Oil/ghee or a mix of both for making the paniyaram
Method
In a pan add oil and splutter mustard seeds,urad dal and methi.
Mix in green chilly,curry leaves and ginger.Saute for a minute then add chopped onions and saute for 1-2 minutes.
Add grated carrot,coconut,coriander leaves and salt to taste.
Switch off flame and mix into the dosa batter.
Heat a paniyaram pan and add about 1/2 tsp of oil/ghee in each hole.When the oil gets hot pour one ladleful of batter into it and cover with a lid.
Cook for 1-2 minutes on medium flame then flip over and cook the other side.Remove and serve warm with coconut chutney.
Making these at home is a very simple affair if you have ready dosa batter.Ma-in-law grinds a separate batter for appo,making it a bit thick and coarse,but since I grind my dosa batter in bulk,I use the same.The seasoning is up to your choice,really.Adding soaked channa dal,cashewnuts,groundnuts choices are aplenty to make sure your paniyarams taste different every time!
Ingredients
Idli-dosa batter - 3 cups
For the seasoning
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Methi seeds - a pinch
Green chilly - 1,finely chopped
Ginger - 1/2' piece,grated
Curry leaves - 1 sprig
Carrot,grated - 2 tbsp
Grated coconut - 1 tbsp
Coriander leaves - 1 tbsp,chopped
Salt to taste
Oil/ghee or a mix of both for making the paniyaram
Method
In a pan add oil and splutter mustard seeds,urad dal and methi.
Mix in green chilly,curry leaves and ginger.Saute for a minute then add chopped onions and saute for 1-2 minutes.
Add grated carrot,coconut,coriander leaves and salt to taste.
Switch off flame and mix into the dosa batter.
Heat a paniyaram pan and add about 1/2 tsp of oil/ghee in each hole.When the oil gets hot pour one ladleful of batter into it and cover with a lid.
Cook for 1-2 minutes on medium flame then flip over and cook the other side.Remove and serve warm with coconut chutney.
delicious kuzhi paniyarams.
ReplyDeleteme too a tiffin person. idli, dosa, appam always wins over over parathas or roti-sabzi. the second pic is good with the filter. guess its instagram's.
ReplyDeleteI used Photoscape for the filter Dassana,thanks :)
DeleteYummy.. Love paniyarams anytime..
ReplyDeleteI don't have a paniyaram pan, is it ok if I use idli steamer for this recipe ? Thanks a lot !
ReplyDeleteHai.. This is Delicious.
ReplyDeletePlz give some tips to avoid sticky. I also having the same type of pan(new one). It is very sticky. Thank