Kara Paniyaram / Kuzhi Paniyaram





Ingredients:
  • 1 Cup of idly rice
  • 1/4 Cup of urad dal
  • 1 Table spoon of fenugreek seeds
  • Salt as per the requirment
  • 1 Big size Onion (chopped finely)
  • 4-5 Red Chillies (chopped)
  • 1 Table spoon of broken cumin seeds (jeera)
  • Curry leaves - 1 string
  • Few coriander leaves
Battering:
  • Place urad  dal and fenugreek in a cup and soak them in the water for about 4 to 5 hours
  • Similarly soak rice separately in the water for the same duration
  • After the due time, filter the water and grind the rice to make a smooth rice paste
  • Similarly grind the urad dal and fenugreek to make a smooth paste
  • After grinding, mix both the pastes together with required amount of salt
  • Keep them aside for 10 to 12 hours. The batter will be raised twice the quantity, so make sure the container has enough space.
Paniyaram Preparation:
  • Heat oil in a pan add chopped onion, red chillies, curry leaves
  • Fry it for 2 minutes with low flame
  • Add this mixture with batter. Add chopped corinader leaves, cumin seeds. Mix them well
  • Heat the paniyaram pan and apply half teaspoon of oil in each kuzhi (hole). Fill in the batter into each holes and add oil in drops into the sides of each kuzhi (hole).
  • Turn when the sides turn golden brown
  • Now the hot kara paniyaram is ready to serve with Coconut chutney or Onion Chutney.

Comments

Post a Comment

Popular posts from this blog

Home made Santhagai / Sandhagai / Sevai / Idiyappam

Image
This is a traditional dish in Kongu Nadu. This is also called as Sevai or Idiappam in many places. It was started in early days, that this dish was treated as a special food item for a newly married couple in Kongu Nadu and still it is been followed by many people in this region. Many feels it is harder to make but it is really a simple dish out of which you can prepare many varieties and serve them better. Usually this is prepared with minimum of 2 to 3 varieties. 1 - Sweet  and 1 or 2 spicy dishes Plain Santhagai ( Sevai ) Santhagai Equipment Ingredients: 1 Cup of idly rice 2-3 tsp of oil Preparation: Soak the rice in water for around 4-5 hrs. Grind it to a smooth batter. The paste should be in between idly and dosa batter. (Not too watery like dosa batter and not too thick like idly batter) The batter should be very very smooth (Touch with hand and the small rice particles should not be felt) In a wide pan, heat 3 tsp of oil, when heated pour the rice batter,...
Read more

Kodhumai Kachayam (Wheat Kachayam)

Image
Kachayam Batter Ingredients : 1 Cup of Wheat 3 Bananas 5-6 Peeled Cardamom Pods 1 Cup of Jaggery Powder Oil for Deep Frying Preparation: Add some amount of water with wheat and make it thick paste. Allow to soak for 1 hour In a mixer grinder add 3 tsp of jaggery powder with cardamom pods, grind it to make fine powder In a bowl, add bananas (mashed) , wheat paste, Jaggery powder and cardamom powder Mix them with the help of your hand (Add some water) The batter (mixture) should be like Dosa batter in consistency (Not too watery) Heat oil in a wide pan Take some portion of mixture in a spoon and drop them carefully into the oil Deep fry them till it turn golden brown color under medium flame (You can smell a good odour) Repeat the procedure for the remaining mixture Now you can Serve the Hot and Sweet Kachayam. (You can store this kachayam upto 10-15 days) Note: Instead of jaggery  you can use sugar. You can also add maida to this mixture
Read more

Pasi Payaru Masiyal (Mashed Green Gram Gravy)

Image
Ingredients: 1/2 Cup whole green gram dal (Pasi Payaru) 10-12 Sambar onion (chopped) 3 Cloves garlic 1 tsp of Cumin seeds 1 tsp of Coriander seeds 3-4 Green chillies (chopped lengthwise) 1/4 tsp of mustard seeds Few curry leaves 3 tsp of Oil A pinch turmeric powder Salt as per the requirement Preparation: Pressure cook the whole green gram with garlic, a pinch of turmeric powder (with 2 cups of water) for 5-6 whistles (the lentil should be cooked well) After the full release of the vapor, drain half amount of water (You can use this water to prepare Rasam) Meanwhile, crush cumin seeds and coriander seeds coarsely In a aluminum vessel heat 3 table spoon of oil, add mustard seeds when it pops up add chopped onion, curry leaves, green chillies and fry it for sometime and add crushed cumin + coriander seeds. Fry it for a minute in a medium flame Add the cooked green gram and required amount of salt Cook it for 5-10 minutes. Remove from stove Now smash the mixture into ...
Read more