Kuzhi Paniyaram is a fried dish made with idli batter. Very tasty. In some places this is served as a breakfast dish. I prefer it as a tea-time snack - Hot and crispy with coconut chutney.
Ingredients: Makes 15 - 16 kuzhi paniyarams
Idly Batter - 1cup
Salt to taste
For seasoning:
Mustard - 1/4 teaspoon
Black gram split - 2 teaspoon
Shallots/ onion (chopped) - 3 tablespoon
Carrot (grated) - 1 medium sized
Green chilly (finely chopped) - 1
Curry leaves - a few
Oil - 2 teaspoons
For Coconut chutney:
Grated coconut - 1/2 cup
Shallots - 3 - 4
Green chillies - 4 - 5
Ginger - a thin slice
Salt
Water - 1/4 - 1/2 cup
For seasoning:
Mustard - 1/4 teaspoon
Whole red chillies - 2 (each cut into 2 or 3 pieces )
Shallots (chopped) - 2
Curry leaves - a few
Oil - 2 teaspoons
Preparation:
First we will make chutney, So that we will be able to devour the kuzhi paniyarams hot.
1. Grind together coconut, shallots, green chillies and ginger with little water to a smooth paste. Taste of the chutney depends on the quality and freshness of the coconut used.
2. Heat a pan, add oil and all the other seasoning ingredients. When the mustard starts spluttering, add water and bring to a boil.Lower the flame. Add salt and chutney paste. Mix well and remove from flame. Do not boil. Trasfer to a serving bowl.
Making Kuzhi paniyaram:
1. Heat a pan, add 2 teaspoons of oil and add mustard. When it splutters add the chopped shallots/ onions. Stir fry. When it turns translucent add the carrot, green chilly and curry leaves. Stir for a minute or two on medium flame or until the mixture dries up. Allow it to cool for 5 minutes.
2.Add the carrot mixture into the batter and stir well. Adjust salt to your liking.
3. Wash and dry the Appam Patra. Pour half to one teaspoon of oil into each depression. Heat the Appam Patra on medium flame. When the oil starts boiling, drop a spoonful of batter into each depression. When one side is fried, flip and cook the other side. When both sides are golden brown, remove and drain on a paper towel.
Serve hot with coconut chutney, sambhar or any other chutney of your liking.
Ingredients: Makes 15 - 16 kuzhi paniyarams
Idly Batter - 1cup
Salt to taste
Mustard - 1/4 teaspoon
Black gram split - 2 teaspoon
Shallots/ onion (chopped) - 3 tablespoon
Carrot (grated) - 1 medium sized
Green chilly (finely chopped) - 1
Curry leaves - a few
Oil - 2 teaspoons
For Coconut chutney:
Grated coconut - 1/2 cup
Shallots - 3 - 4
Green chillies - 4 - 5
Ginger - a thin slice
Salt
Water - 1/4 - 1/2 cup
For seasoning:
Mustard - 1/4 teaspoon
Whole red chillies - 2 (each cut into 2 or 3 pieces )
Shallots (chopped) - 2
Curry leaves - a few
Oil - 2 teaspoons
Preparation:
First we will make chutney, So that we will be able to devour the kuzhi paniyarams hot.
1. Grind together coconut, shallots, green chillies and ginger with little water to a smooth paste. Taste of the chutney depends on the quality and freshness of the coconut used.
2. Heat a pan, add oil and all the other seasoning ingredients. When the mustard starts spluttering, add water and bring to a boil.Lower the flame. Add salt and chutney paste. Mix well and remove from flame. Do not boil. Trasfer to a serving bowl.
Making Kuzhi paniyaram:
1. Heat a pan, add 2 teaspoons of oil and add mustard. When it splutters add the chopped shallots/ onions. Stir fry. When it turns translucent add the carrot, green chilly and curry leaves. Stir for a minute or two on medium flame or until the mixture dries up. Allow it to cool for 5 minutes.
3. Wash and dry the Appam Patra. Pour half to one teaspoon of oil into each depression. Heat the Appam Patra on medium flame. When the oil starts boiling, drop a spoonful of batter into each depression. When one side is fried, flip and cook the other side. When both sides are golden brown, remove and drain on a paper towel.
Serve hot with coconut chutney, sambhar or any other chutney of your liking.
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