Recipes

Sadhana’s Madappalli Series – Kuzhi Paniyaram

This can be made both salty and sweet. Kuzhi Paniyaram is known by various names in Southern India, including paddu, appe, guliappa, gulittu, and gundponglu, ponganalu, and gunta pongadalu.

Ingredients for grinding

Idly rice-1 cup
Raw rice-1 cup
Urdu dhal-1/4 cup
Fenugreek seed-1 table spoon
Aval – 1tbsp
Salt to taste


Method for Batter

Soak all the five together for 2 to 3 hours and grind nicely .Mix it with very little salt and ferment for 8 hours.

Masalas:

Grated coconut – 2 tbsp

Green Chilies – 5 no
Jalapenos – 1 no ( optional)

Chopped Curry leaves – 2 tbsp.

Finely Chopped Ginger – 3 tsp.

Oil- 4 tbsp. (Oil to pour into the moulds)

Method for Paniyaram
•    Chop green chilies and ginger into finely.  Keep aside.
•    Check for the sourness in the batter. If it too sour, add salt as required, and if it too thick, add little water to make it to dosa batter consistency.
•    Add all  above masala items in it and mix well.
•    Take the Kuzhi Paniyaram skillet, on medium heat; add 1/2 tsp. oil in each hole. (Don’t keep the stove in high flame).
•    When hot, add the batter, pour few drops of oil on top and close the skillet with lid. This helps Paniyaram to cook well inside-out. After 2-3 mins, take out the lid and check if the sides have become light brown.  If not, place the lid back and let it cook for some more time.
•    When you feel it is cooked underneath turn it upside down with a long needle like thing or with the stick provided. Allow the other side also to cook well.
•    Take it out of kadai when it comes to light brown in color.
•    This kuzhi paniyaram tastes excellent with Thakkali thuvayal and coconut  chutney.
Tip:   you can add grated carrots in the batter.
Source: sadhanakitchen.blogspot.com

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