Kuzhi Paniyaram ia one of the favourite snack items for me.Whenever I make I indulge in eating more and simply love it.A chettinad authentic recipe,this can be had for breakfast as well.I made this last week as a part of sunday brunch and it vanished the moment it was laid on the table.I feel very happy when things like this happen i.e. when food is consumed so adorably and eaten with full zest.The batter with which it can made can be left over idli batter or as I did freshly ground and fermented to perfection.This can be made with many variations like tomato kuzhi paniyaram.masala kuzhi panIyaram etc.Kuzhi means holes and paniyaram means snack.The holes in which the batter is poured is called kuzhi.Now let me turn to the making of kuzhi paniyaram.Scroll down for the recipe..
INGREDIENTS
| Rice | 1 cup |
| Boiled Rice | 1 cup |
| Urad Dal | 1/2 cup |
| Methi/Fenugreek Seeds | 1 tsp |
| Onion | 1 |
| Green Chilles | 3 |
| Mustard | 1/2 tsp |
| Channa Dal | 1/2 tsp |
| Salt | to taste |
| Oil | 1 tbsp |
| Curry Leaves | 1 sprig |
HOW TO MAKE
- Wash and soak the rices and urad dal seperately and grind to a smooth batter.Add salt and mix well and ferment for 7-8 hrs.Take a kadai and add oil and mustard to splutter.Add channa dal and when it turns golden brown add onions.Meawhile add green chilles and curry leaves to the batter.Add the fried onions to the batter.
- Pour some oil on the paniyaram holes and slowly pour in the batter.Once cooked on one side flip to cook the other side.Use fork for this.
- Serve immediately with kara chutney or any spicy chutney.
Notes
- You can make this with left over idli batter.
- You can grind the chilles and add to the batter.
- You can add chopped coconut pieces as well.
- Addition of coriander leaves adds to the flavour.
heallthy and tasty pongadams..nice fr break fast.
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