A traditional South Indian cuisine known by various names viz Paddu (Karnataka),Kuzhi Paniyaram(Tamil
Nadu),Guntha Punugalu(Andhra Pradesh) is a very sumptuous and a healthy
breakfast.
Prepared by steaming a batter prepared using Rice and Black lentils (Udad dhall) using a specific mould (Kuzhi Paniyaram Pan).
The Mould generally is made of Cast Iron and has about 7 holes to pour the batter and steam.Off late,there is non stick mould available with 7 or 12 holes.
The savoury version is prepared using the Dosa-Idli batter tempered with mustard seeds,onions,cilantro and green chutney.Served with tomato-onion dip/chutney or Coconut Chutney.
The sweet version is made for festive occasions and also as an offering to God during Auspicious days.The batter is prepared from Rice/Wheat flour,Jaggery,Cardamom powder.
Jain Version : Skip the ginger and onions from the recipe and follow the rest of the recipe as is.
No Onion No Garlic : Skip the onions and replace with grated carrots for added flavor
Preparation Time : 10 -15 mins
Cooking Time : 15 mins
Serves : 3-4
(Image updated on 30 May'19)
3-4 Green chillies finely chopped (adjust as per spice level)
Ginger finely chopped
1 small onion finely chopped
Few Curry leaves /Kadi Patha finely chopped
Cilantro / Corriander finely chopped
Handful bengal gram dhall /channa dhall /kadalai paruppu.(optional)
Prepared by steaming a batter prepared using Rice and Black lentils (Udad dhall) using a specific mould (Kuzhi Paniyaram Pan).
The Mould generally is made of Cast Iron and has about 7 holes to pour the batter and steam.Off late,there is non stick mould available with 7 or 12 holes.
The savoury version is prepared using the Dosa-Idli batter tempered with mustard seeds,onions,cilantro and green chutney.Served with tomato-onion dip/chutney or Coconut Chutney.
The sweet version is made for festive occasions and also as an offering to God during Auspicious days.The batter is prepared from Rice/Wheat flour,Jaggery,Cardamom powder.
Jain Version : Skip the ginger and onions from the recipe and follow the rest of the recipe as is.
No Onion No Garlic : Skip the onions and replace with grated carrots for added flavor
Preparation Time : 10 -15 mins
Cooking Time : 15 mins
Serves : 3-4
(Image updated on 30 May'19)
Ingredients
8-10 ladleful Idli/Dosa Batter3-4 Green chillies finely chopped (adjust as per spice level)
Ginger finely chopped
1 small onion finely chopped
Few Curry leaves /Kadi Patha finely chopped
Cilantro / Corriander finely chopped
Handful bengal gram dhall /channa dhall /kadalai paruppu.(optional)
Method
- Soak the channa dhall in warm water for about 20 mins.
- Mix all the ingredients(onion,chillies,ginger,cilantro,curry leaves) and the soaked lentil into the batter.
- Adjust Salt if needed.
- Heat the mould with a few drops of oil in each of the holes.
- Once the mould is heated,pour in the batter into the holes ,take care to just fill 3/4th of the hole,leave space for rising).
- After the top portion is cooked,carefully demould and cook on the reverse.
- Serve hot with tomato onion chutney or coconut chutney.
 |
| Step 1 : Pour batter into each of the moulds. |
 | |
| Step 2 : One sideAlmost Cooked.Time to demould and cook the other side |
 |
| Step 3 : Final Stage.Cooking on the reverse. |
 | |
| Yummy hot paniyarams/paddus all ready with cocounut chutney. |
No comments:
Post a Comment
If you feel your search for the recipe ends here and this blog has helped you with that,please do drop in a word / suggestion ,which will motivate me further to help you guys !!