Thursday, September 8, 2011

kuzhi paniyaram

   My mom made this kuzhi paniyaram in my last India trip. My son was a bit reluctant at first to try this new dish but my daughter really enjoyed the dish. Eventually, my son tried and he also loved them. He  thinks them as fried Idlys. So I started making this as a tiffin / evening snack.  


2 1/2 cups of Idly rice
1/2 cup of raw rice
3/4 cup of urad dhal
1 small cup of grated carrot(optional)
1 small onion (finely chopped)
finely chopped coriander
2 green chillies(~spice level)
oil as required
salt as required


1/2 tsp of mustard
1/2 tsp of Bengal gram dhal
pinch of asafoetida
curry leaves


1.Soak the rice and urad dhal separately for 6 hours. Grind them separately. Mix the batter together and add salt to the batter. Ferment for 24 hours.
2.Heat 1 tsp of oil in the pan and add the seasoning. Once the mustard sputters, add onion, green chillies, carrot to the pan. Saute well for 5 minutes in medium flame and add salt. Transfer to the batter.
3.Mix the batter. In the Kuzhi paniyaram skillet, add oil in each hole. Once the skillet is hot, pour 1 small ladle of batter in each hole. Close the lid and steam in medium flame. Once the edges start turning golden brown, turn to the other side.

4.Serve kuzhi paniyaram with chutney.

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