KUZHIPANIYARAM / PADDU / APPE
Ingredients For Batter:
G Parboiled Rice / Idli Rice - ½ cup G Raw Rice (or Rice flakes) - ½ cup G Urad Dal - ¼ cup G Fenugreek Seeds - ½ tsp G Salt to taste
G Onions (chopped) - 2 or 15 shallots G Green Chillies (chopped) - 4 nos. G Curry Leaves (chopped) -1 string G Grated Coconut - 2 tbsp G Urad Dal - 1 tbsp G Chana Dal - 1 tbsp G Mustard Seeds - 1 tsp G Oil - 1 tbsp
For Making Batter: If you do not want to make a separate batter for paniyarams, you can use idli/dosa batter too. Wash and soak the rice together and the urad dal with the fenugreek seeds in a separate bowl for about four hours. Grind it to a smooth paste and then mix salt. Ferment the batter for about 10 hours (or overnight) till the batter doubles in volume. For Making Paniyarams: Add oil in a pan and temper the mustard seeds, chana dal and urad dal. Add the chopped onions, green chillies and curry leaves. Sauté for a couple of minutes till it becomes transparent. You can make it healthier by adding grated vegetables to the paniyaram. In case you decide to add, you can sauté it along with this. Add the seasoned mixture and grated coconut to the batter and mix well. Heat the Kuzhi Paniyaram pan (puffed pancake griddle). Drizzle a few drops (about ½ tsp) of oil in each mould. Pour a spoonful of the batter; let it cook for just a minute. Using a wooden stick that comes with it or with a fork, gently flip each paniyaram so that it will cook on the other side. It will automatically form a ball shape. You can cover with a lid to ensure faster cooking. Cook till both sides are cooked and small brown spots appear. Cooking on medium low flame gives the best results. Tasty kuzhi paniyaram is ready to be served.