Kuzhi Paniyaram Recipe (with Step by Step Photos)
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2 servings
Ingredients: |
2 cups Idli Batter |
1/2 teaspoon Mustard Seeds |
5-7 Curry Leaves |
1 medium Onion (or shallots), finely chopped (approx. 1/3 cup) |
1-2 green Chillis, finely chopped |
2-3 tablespoons finely chopped Coriander Leaves |
1/2 tablespoon Oil + shallow frying |
Salt to taste |
Directions:
- Prepare idli batter at home by following this recipe. Alternatively, you can also use ready-made store bought idli batter.
- Heat 1/2 tablespoon oil in a small pan over medium flame. Add mustard seeds. When they begin to crackle, add curry leaves, green chilli and finely chopped onion.
- Sauté until onion turns light pink. Turn off the flame and let the mixture cool down for few minutes to room temperature.
- Take idli batter in a large bowl. Add cooked onion mixture, 2-3 tablespoons finely chopped coriander leaves and salt in it. Note: add salt only if you did not add it while making the batter.
- Mix well. If batter is too thick (thicker than idli batter), add a little bit of water and mix well. Batter should not have runny consistency like dosa batter.
- Heat the appe pan (aebleskiver pan or paniyaram pan) over medium flame. Add few drops of oil in each round mould.
- Pour a spoonful of batter in each one (fill only until 3/4 of the each mould).
- Cover it with a lid/plate and cook over low-medium flame for around 2-3 minutes or until bottom surface turns light golden brown.
- Remove the lid and flip each paniyaram using a spoon.
- Cook another side for about a minute until bottom surface turns light golden.
- Remove them using a spoon and transfer to a plate. Serve with tomato chutney, coconut chutney and sambar or with tomato ketch up and tea/coffee in the breakfast.
Tips and Variations:
- Add 1/4 cup fresh grated coconut and 2-3 tablespoons grated/shredded carrot in batter for variation.
- Do not saute onion and add them directly in the batter in Step-4 if you like its crunchy texture.
- Do not add onion to make plain paniyaram.
Taste: Savory with crispy crust and soft inside.
Serving Ideas: Serve paniyaram with vegetable sambar and coconut chutney in the breakfast or pack it in the lunchbox with peanut chutney or tomato ketchup
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