Receta Kuzhi Paniyaram Chettinad-Style
I was,still am a tiffin-person.I prefer having palaharam the whole day.No rice,no chapathi-give me dosa-idli-appam any time of the day and I'll be one happy person.Many days in a week,I make a little extra breakfast so that I can have it as a snack later in the day or sometimes if I am alone,it easily becomes my lunch with a fruit and a juice as an accompaniment.
Kuzhi paniyaram is something which has caught up like wildfire in restaurants these days.Anywhere we go,in Chennai there is a Kuzhi paniyaram as the special of the day.My friend Ramya is such a big fan of these that she has to try one plate from each and every place which serves these,come what may.It is another matter altogether that we joke about it and are the first ones to attack the plate when it arrives:)
Making these at home is a very simple affair if you have ready dosa batter.Ma-in-law grinds a separate batter for appo,making it a bit thick and coarse,but since I grind my dosa batter in bulk,I use the same.The seasoning is up to your choice,really.Adding soaked channa dal,cashewnuts,groundnuts choices are aplenty to make sure your paniyarams taste different every time!
Kuzhi Paniyaram Chettinad Style
Ingredients
- Idli-dosa batter - 3 cups
- For the seasoning
- Oil - 2 tsp
- Mustard seeds - 1/4 tsp
- Urad dal - 1/4 tsp
- Methi seeds - a pinch
- Green chilly - 1,finely chopped
- Ginger - 1/2' piece,grated
- Curry leaves - 1 sprig
- Carrot,grated - 2 tbsp
- Grated coconut - 1 tbsp
- Coriander leaves - 1 tbsp,chopped
- Salt to taste
- Oil/ghee or a mix of both for making the paniyaram
Method
In a pan add oil and splutter mustard seeds,urad dal and methi.
Mix in green chilly,curry leaves and ginger.Saute for a minute then add chopped onions and saute for 1-2 minutes.
Add grated carrot,coconut,coriander leaves and salt to taste.
Switch off flame and mix into the dosa batter.
Heat a paniyaram pan and add about 1/2 tsp of oil/ghee in each hole.When the oil gets hot pour one ladleful of batter into it and cover with a lid.
Cook for 1-2 minutes on medium flame then flip over and cook the other side.Remove and serve warm with coconut chutney.