KARA KUZHI PANIYARAM
Paniyaram is an age old authentic South Indian nutritious snack which is prepared with rice and mixed lentils. This is a spicy version of paniyaram and the sweet paniyaram is another delicacy. If the ingredients and the consistency is appropriate then you’ll get an unbeatable yummy kara paniyaram & it goes well with coconut chutney/ white chutney. Usually in restaurants paniyaram is prepared using idli/dosa batter but this is the traditional way of preparing paniyaram.
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- Idli rice -1 cup
- Toor dal/Tuvaram paruppu – 1/4 cup
- chana dal/Kadalai paruppu – 1/4 cup
- Urad dal/ ulunthu (whole)- 2 tablespoon
- Moong dal/paasi paruppu – 2 tablespoon
- Garlic – 2 pods
- Red chilli – 6 to 8
- cumin/Jeera -1/2 teaspoon
- pepper – 1/4 teaspoon
- A sprig of curry leaves
- Grated Coconut – 1 1/2 tablespoon (optional)
- Salt to taste
Asafoetida /Hing -1/2 teaspoon
– Wash and soak the rice and lentil mixture seperately for 3 hours.
-Then grind them with red chillies, garlic,pepper & jeera and coconut into a grainy paste. Just before taking out add curry leaves and give it a pulse.
-Add salt and hing and allow it to rest for minimum 1 or 2 hours. If you want to add finely chopped onions then you can add before making the paniyaram.
-Heat a paniyaram/Appe/ Aebleskiver pan and pour 1/2 a teaspoon of oil in each dent and then pour the batter & close it with a lid. After 2 minutes, when you open the lid you can see the raised batter and then flip it to the other side. Serve hot with white chutney or coconut chutney. Once you’ve to try it in the traditional way.