Kuzhi Paniyaram

Kuzhi Paniyaram with Kanthari Mulaku Chammanthi

Kuzhi Paniyaram Recipe

1.Coconut oil-1 tbsp

Mustard seeds-1 tsp

Urad dal-1/2 tsp

Ginger-1/2” piece

Onion-1 big

Green chilies-2

Asafoetida/hing Powder-a pinch

Coriander leaves-few

Coconut grated-3 tbsps

Heat oil and splutter the mustard seeds,then the urad dal.Now Add the chopped ginger,onion,green chilies and curry leaves and sauté till onions are translucent (not browned).Add the hing powder & sauté.Remove and add the chopped coriander leaves and grated coconut.Let this cool.

2.Fermented Idli Batter-2 cup

Add the cooled above onions mixture to the Idli batter and stir in.Add 2-3 tbsps of water to loosen the batter.

Heat a Kuzhi Appam pan and add 2 drops of oil in each of the Kuzhi.Once the pan is heated,add a tbsp of batter into each Kuzhi and lower the flame and cover the pan with a lid.After 1-2 minutes open the lid and you can see the paniyaram has puffed up and underneath slightly browned.Now turnover the paniyaram with a skewer or spoon and cook the other side too (without covering with the lid).You can flip the pan to transfer the paniyaram to the plate/bowl. The paniyaram will have strands of golden brown on both sides .

Repeat by adding the 2 drops of oil and then the batter till all the batter is used up. I got around 30 Kuzhi Paniyaram with this amount. These should be served with any coconut Chammanthi .